Sticky Asian Glazed Meatballs

Juicy ground beef meatballs pan-fried and coated in a sticky, sweet soy garlic glaze. Served over jasmine rice for the perfect savory bowl.

Ingredients

For the Meatballs:

• 1 lb ground beef

• 1 egg

• ¼ cup panko

• 1 tablespoon soy sauce

• 1 tablespoon hoisin sauce (or sub ketchup + extra soy)

• 2 garlic cloves, minced

• 1 teaspoon grated fresh ginger

• ¼ teaspoon black pepper

• 1 green onion, chopped (optional)

• Oil for pan frying

  For the Sticky Asian Glaze:

• ¼ cup soy sauce

• ¼ cup honey or brown sugar

• 2 tablespoons hoisin sauce (or more ketchup + soy)

• 1 tablespoon rice vinegar or apple cider vinegar

• 2 garlic cloves, minced

• ½ teaspoon grated ginger

• 1 teaspoon cornstarch mixed with 2 teaspoons water

• Optional: pinch of red pepper flakes or sriracha for heat

Directions

1. In a bowl, combine ground beef, egg, breadcrumbs, soy sauce, hoisin, garlic, ginger, pepper, and green onion if using. Mix until well combined and roll into 1.5-inch meatballs.

2. Heat oil in a skillet over medium heat. Pan-fry the meatballs in batches until browned on all sides and cooked through, about 8–10 minutes. Remove and set aside.

3. Pour out excess grease from the pan. Add soy sauce, honey (or brown sugar), hoisin, vinegar, garlic, and ginger to the same pan. Stir and bring to a simmer.

4. Mix cornstarch with water and stir it into the sauce. Let it simmer until thickened and glossy, about 1–2 minutes.

5. Return the meatballs to the pan and coat them in the glaze. Simmer together for 1–2 more minutes.

6. Serve meatballs over jasmine rice and drizzle with extra glaze. Garnish with sesame seeds or green onions if desired.