This Asian meatballs recipe is about to become a new family favorite. They're baked for 20 minutes until tender then drenched in a sweet and savory sticky glaze. Enjoy as an appetizer for all your upcoming parties or dinner any night of the week!
Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Combine the meat, egg, cilantro, garlic, ginger, salt and black pepper in a bowl. Stir just until combined, do not over mix. Add a couple dashes of hot sauce if desired.
Use a medium cookie scoop or spoon to scoop the meat. Then form into 1 1/2" balls and place on the pan. Bake uncovered for 12-15 minutes, or until no longer pink in the middle. Turn halfway through if desired, so the bottoms don't brown. When fully cooked, remove meatballs and place on a plate lined with paper towels to absorb any excess grease.
Meanwhile, prepare the sauce. In a medium sauce pan combine the soy sauce, honey, garlic and ginger. Bring to a light simmer over medium heat. Cook until is has turned into a thick glaze, about 3-5 minutes. Whisk constantly. Remove from heat. Then add meatballs into the sauce and stir until coated.
Serve over rice. Top with green onions and sesame seeds if desired.
How to fry meatballs: You can also cook in a pan with 2 Tablespoons oil over medium-high heat for 7-10 minutes, or until cooked through. Substitutes: You can use 1/2 teaspoon garlic powder if you do not have fresh garlic.