Sweet and Sticky Asian Meatballs

Step 1

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.

Step 2

In a large bowl, combine the breadcrumbs, green onions, egg, garlic, soy sauce, kosher salt, red and black pepper. Use a fork to mix these together well.

Step 3

Add ground beef to the bowl. Continue using the fork to very gently pull the breadcrumb mixture through the meat, until it is pretty even. Try not to overwork.

Step 4

Scoop the mixture into meatballs of about 2 Tablespoons each and arrange on the prepared baking sheet. You can roll them gently between your hands to smooth them out, or skip this step if you don’t mind a “rustic” shape.

Step 5

Bake the meatballs for 9-11 minutes, until golden brown and cooked through to an interior temperature of 160°F.

Step 6

While the meatballs are in the oven, prepare the sauce. Set a large skillet over medium-high heat and add the water, brown sugar, soy sauce, garlic, hoisin sauce, sesame oil, ground ginger, and an optional pinch of red pepper flakes. (Omit or reduce the red pepper if serving kids.)

Step 7

Whisk together into a smooth sauce and bring it to a simmer. Reduce heat to medium and let the sauce bubble for 4-5 minutes. It should thicken up a bit.

Step 8

When meatballs are cooked through, add them to the skillet and toss to coat with the sauce. (If a lot of fat was rendered while they baked, you can roll the meatballs on a paper towel before adding them to the sauce.) Keep warm over low heat as you finish preparing your rice, edamame, broccoli, and any other sides.

Step 9

Serve with rice, meatballs, plenty of sauce, veggies, and a sprinkling of thinly-sliced green onions and toasted sesame seeds on top. Enjoy!