Sesame ginger glazed meatballs
Sesame ginger glazed meatballs
Ingredients
For the Meatballs
- 4 ounces ground pork, lean
- 1 tablespoon plain breadcrumbs
- 1 tablespoon large egg, beaten
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon garlic, minced
- 1/2 teaspoon low-sodium soy sauce
- 1/4 teaspoon toasted sesame oil
For the Glaze
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon fresh ginger, grated
- 1/8 teaspoon garlic, minced
- 1/2 teaspoon cornstarch
For Cooking and Garnish
- 1 teaspoon vegetable oil
- 1/2 teaspoon toasted sesame seeds
- 1 tablespoon green onion, thinly sliced
Instructions
- 1
In a medium bowl, combine the ground pork, breadcrumbs, 1 tablespoon beaten egg, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon minced garlic, 1/2 teaspoon low-sodium soy sauce, and 1/4 teaspoon toasted sesame oil. Mix until just combined, being careful not to overmix.
⏱️ 3 min - 2
Form the mixture into 2 equally sized meatballs. They should be about 1 1/2 inches in diameter.
⏱️ 2 min - 3
Heat 1 teaspoon vegetable oil in a small non-stick skillet over medium heat. Once hot, add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 7 to 9 minutes. An instant-read thermometer inserted into the center of the meatballs should read 160°F (71°C). Remove the meatballs from the skillet and set aside.
⏱️ 9 min•🌡️ 160°F - 4
While the meatballs are cooking, prepare the glaze. In a small bowl, whisk together 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon grated fresh ginger, and 1/8 teaspoon minced garlic. In a separate tiny bowl, dissolve 1/2 teaspoon cornstarch in 1 tablespoon of cold water to create a slurry.
⏱️ 3 min - 5
Pour the glaze mixture into the same skillet used for the meatballs (no need to clean it). Bring to a gentle simmer over medium-low heat. Stir in the cornstarch slurry and cook, stirring constantly, until the glaze thickens slightly, about 1 to 2 minutes.
⏱️ 2 min - 6
Add the cooked meatballs back into the skillet with the glaze. Toss gently to coat the meatballs evenly. Cook for another 30 seconds to 1 minute, allowing the glaze to fully adhere.
⏱️ 1 min - 7
Transfer the glazed meatballs to a serving plate. Garnish with 1/2 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced green onion. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sesame ginger glazed meatballs
Ingredients
For the Meatballs
- 4 ounces ground pork, lean
- 1 tablespoon plain breadcrumbs
- 1 tablespoon large egg, beaten
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon garlic, minced
- 1/2 teaspoon low-sodium soy sauce
- 1/4 teaspoon toasted sesame oil
For the Glaze
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon fresh ginger, grated
- 1/8 teaspoon garlic, minced
- 1/2 teaspoon cornstarch
For Cooking and Garnish
- 1 teaspoon vegetable oil
- 1/2 teaspoon toasted sesame seeds
- 1 tablespoon green onion, thinly sliced
Instructions
- 1
In a medium bowl, combine the ground pork, breadcrumbs, 1 tablespoon beaten egg, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon minced garlic, 1/2 teaspoon low-sodium soy sauce, and 1/4 teaspoon toasted sesame oil. Mix until just combined, being careful not to overmix.
⏱️ 3 min - 2
Form the mixture into 2 equally sized meatballs. They should be about 1 1/2 inches in diameter.
⏱️ 2 min - 3
Heat 1 teaspoon vegetable oil in a small non-stick skillet over medium heat. Once hot, add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 7 to 9 minutes. An instant-read thermometer inserted into the center of the meatballs should read 160°F (71°C). Remove the meatballs from the skillet and set aside.
⏱️ 9 min•🌡️ 160°F - 4
While the meatballs are cooking, prepare the glaze. In a small bowl, whisk together 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon grated fresh ginger, and 1/8 teaspoon minced garlic. In a separate tiny bowl, dissolve 1/2 teaspoon cornstarch in 1 tablespoon of cold water to create a slurry.
⏱️ 3 min - 5
Pour the glaze mixture into the same skillet used for the meatballs (no need to clean it). Bring to a gentle simmer over medium-low heat. Stir in the cornstarch slurry and cook, stirring constantly, until the glaze thickens slightly, about 1 to 2 minutes.
⏱️ 2 min - 6
Add the cooked meatballs back into the skillet with the glaze. Toss gently to coat the meatballs evenly. Cook for another 30 seconds to 1 minute, allowing the glaze to fully adhere.
⏱️ 1 min - 7
Transfer the glazed meatballs to a serving plate. Garnish with 1/2 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced green onion. Serve immediately.
⏱️ 1 min