The tender meatballs are simmered in a flavorful sauce and served over a pile of fluffy rice.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Keyword: meatballs
Servings: 4servings
Author: Sam
Ingredients
Sauce:
1/2cuplow-sodium soy sauce
2 1/4cupswater
1teaspoonground ginger
1/2teaspoongarlic powder
1/3cuppacked brown sugar
2tablespoonshoney
1tablespoonrice vinegarcan use white vinegar
2tablespoonscornstarch
Meatballs:
2poundsground turkey or lean ground beef
2large eggs
2/3cupbread crumbsI usually use fresh bread crumbs, but you could sub panko
1/2teaspoonsalt
1/4teaspoonpepper
1 1/2teaspoonWorcestershire sauce
1/4teaspoongarlic powder
1 to 2tablespoonsmilkuse the lesser amount if using ground turkey
1tablespoonolive oil
Instructions
Sauce:
in a medium bowl or in a liquid measuring cup, whisk together all the sauce ingredients until smooth. Set aside.
Meatballs:
in a large bowl, combine all the meatball ingredients, except the oil and mix until well-combined. Form the mixture into meatballs about an inch or two in size (I use my 1 1/2 tablespoon cookie scoop.)
In a 12-inch nonstick skillet, heat the tablespoon of olive oil over medium heat until the oil is rippling and hot. Add the meatballs in a single layer and brown on all sides. You may need to do this in 2 batches. The meatballs don’t need to be completely cooked through, just browned on all sides, as they will finish cooking later.
Pour the sauce ingredients over the meatballs and gently turn the meatballs to coat them in the sauce. Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally to turn the meatballs and coat them in the sauce, until the meatballs are cooked through. If the sauce is too thick, add a tablespoon of water at a time to thin.
Serve the meatballs and sauce over hot, cooked rice.
Notes
Let’s talk about the meat in these meatballs for a second. If you use ground turkey and it is really wet, you might want to leave out the milk altogether. The meatballs should be moist but still hold their shape.Inspired by this recipe.