Description
These Weeknight Sticky Honey Garlic Meatballs are a quick and flavorful dinner option featuring tender meatballs coated in a sticky honey garlic sauce with a side of charred broccoli. Prepared in just 35 minutes, this dish combines savory and sweet elements with fresh ginger and garlic, complemented by sesame seeds and green onions for added texture and taste. Perfect for busy weeknights, it’s an easy skillet meal served best over steamed rice.
Ingredients
Meatballs
- 1 pound ground turkey, chicken, or beef
- 1 tablespoon tamari or soy sauce
- 1 tablespoon fresh grated ginger
- 2 green onions, chopped
- Black pepper, to taste
- 1/4 cup avocado or sesame oil (for coating hands and cooking)
- 3 tablespoons cornstarch (2 tbsp for dredging, 1 tbsp for slurry)
Sauce
- 1/2 cup tamari or soy sauce
- 1/4 cup honey
- 1/3 cup water
- 1-2 tablespoons water (to mix with 1 tbsp cornstarch for slurry)
Vegetables & Seasoning
- 1 large head broccoli, cut into florets (about 1.5 cups)
- 4 cloves garlic, chopped
- 1 tablespoon chopped ginger
- Chili flakes, to taste
- 1-2 tablespoons toasted sesame seeds
Instructions
- Prepare the meatball mixture: In a bowl, combine the ground meat, 1 tablespoon tamari or soy sauce, 1 tablespoon grated ginger, chopped green onions, and a pinch of black pepper. Mix gently until just combined to avoid overworking the meat.
- Form and coat meatballs: Lightly coat your hands with oil to prevent sticking, then roll the meat mixture into tablespoon-sized balls. Place 2 tablespoons of cornstarch in a shallow bowl and dredge each meatball to coat evenly. Mix the remaining 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, and set aside.
- Make the sauce: In a glass jar or bowl, whisk together 1/2 cup tamari or soy sauce, 1/4 cup honey, and 1/3 cup water until well combined. Set aside.
- Cook the meatballs: Heat 1/4 cup avocado or sesame oil in a large skillet over medium heat. Add the meatballs and cook for about 8 minutes, turning occasionally, until they are seared and browned on all sides. Remove meatballs from the skillet and set aside.
- Sauté the broccoli and aromatics: In the same skillet, add the broccoli florets and cook for 5 minutes until they begin to char. Add the chopped garlic, chopped ginger, and chili flakes, cooking for an additional 1-2 minutes until fragrant.
- Add the sauce and return meatballs: Pour the tamari and honey sauce mixture into the skillet, bring it to a boil, and cook for 3-4 minutes. Return the meatballs to the skillet, tossing to coat with the sauce. Cook until the sauce starts to thicken slightly.
- Thicken the sauce: Stir in the cornstarch slurry and cook for another 2-3 minutes, stirring gently, until the sauce coats the meatballs and vegetables in a glossy glaze.
- Serve: Plate the meatballs and broccoli over steamed rice. Garnish with toasted sesame seeds and additional green onions if desired. Serve with extra tamari or soy sauce on the side as a dipping sauce.
Notes
- Use ground turkey, chicken, or beef depending on preference; cooking times are similar.
- For a gluten-free option, ensure tamari or soy sauce is gluten-free.
- Adjust chili flakes quantity according to desired heat level.
- Serve over steamed white or brown rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For extra flavor, garnish with additional chopped green onions or a drizzle of sesame oil before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired