Sticky Thai Meatballs

Step 1

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Set aside.

Step 2

In a large bowl, mix together beef, diced onion, garlic, ginger, green curry paste, fish sauce, egg, salt and pepper.

Step 3

Use a small cookie scoop to make approximately 30 equally sized portions. Each one will be about one tablespoon. To make rolling easier, coat your hands with a bit of oil (or nonstick spray) and roll each portion into a tight ball then place them on your prepared baking sheet.

Step 4

Bake about 20 minutes.

Step 5

While the meatballs are baking, whisk together water, beef broth, and cornstarch in a small sauce pan. Heat over MED heat, then add soy sauce, honey, sweet chili sauce, rice vinegar. Simmer about 7 minutes until the sauce thickens and reduces by about half.

Step 6

After meatballs have baked for 20 minutes, remove from the oven and brush meatballs liberally with sauce.

Step 7

Return pan to the oven and bake another 5-7 minutes, until sauce is sticky and thick.

Step 8

Serve hot, with any desired garnishes, and drizzled with any extra sauce if desired.