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Baked Garlic Soy Sauce Beef Meatballs

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5 from 4 reviews

Quick and easy hand rolled, homemade baked meatballs simmered in a flavor forward sauce. Serve with rice for dinner or with toothpicks as a tasty appetizer at your next party!

Ingredients

Units Scale

Meatballs:

  • 1 lb. ground beef
  • 1/2 cup bread crumbs
  • 3 tablespoons milk
  • 4 cloves garlic, minced
  • 1” knob ginger, minced
  • 1/2 jalapeno, ribs & seeds removed, minced
  • 1 green onion, thinly sliced
  • 1 tablespoon hoisin sauce
  • 1 egg
  • Kosher salt
  • fresh cracked pepper

Sauce:

  • 2 teaspoons olive oil
  • 1/2 jalapeno, minced
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Dijon mustard
  • Kosher salt
  • fresh cracked pepper

Optional garnish:

  • sesame seeds
  • sliced green onion
  • cilantro
  • sliced jalapeno

Instructions

  1. Heat oven to 450 degrees and line baking sheet with parchment paper, then place a cooling rack on top.
  2. Add ground beef, bread crumbs, milk, garlic, ginger, jalapeno, green onion, hoisin, egg and a moderate pinch of salt and pepper. Use hands to mix just until well combined and do not over mix.
  3. Use a tablespoon cookie scoop to scoop 30 meatballs onto the cooling rack on the baking sheet. 
  4. Coat your hands in a thin layer of olive oil and roll the meatballs between your palms to make them uniformly round. Return them to the cooling rack, placing them about an inch apart. 
  5. Bake for 10 minutes.
  6. While the meatballs are baking, heat oil in a large pan over medium heat. Add jalapeno and garlic and cook for a minute.
  7. Turn heat to low and stir in soy sauce, rice vinegar, brown sugar, hoisin, mustard and a pinch of salt and pepper.
  8. Add baked meatballs to the pan and simmer over medium low heat for about 10 minutes, stirring occasionally.
  9. Garnish with sesame seeds and thinly sliced green onion!

Equipment

Notes

Don’t over mix the beef. Your hands are your best kitchen tools – use them to mix the ingredients until just combined. Over mixing the meat mixture will lead to tough, chewy meatballs – which should be avoided at all costs!

Along those same lines, don’t pack the meatballs too tightly! This will also lead to tough, chewy meatballs. Be gentle yet firm when scooping and rolling your meatballs and you’ll get a perfectly tender meatball every single time!

Use a cookie scoop to get uniform meatballs. A cookie scoop is the quickest way to get equal sized meatballs. They’re inexpensive and extremely useful.

Coat your hands with vegetable oil or olive oil before rolling the meatballs into round balls. This will prevent the meat from sticking to your hands and will also help brown the outside of the meatball a little bit more.

Use a high quality, grass fed beef for better flavor. The better the beef, the better the flavor, so opt for a (preferably local) grass fed, high quality ground beef. The extra money you’re spending is going to translate into a more flavorful dish.

Find it online: https://midwestfoodieblog.com/baked-korean-beef-meatballs/