Ingredients

The following ingredients have 4 Servings
  • 1 lb. lean ground beef
  • 1/2 cup chopped cilantro
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh ginger root
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon light soy sauce ((or use a gluten-free alternative))
  • 1 teaspoon sesame oil
  • 1/4 cup light soy sauce ((or use a gluten-free alternative))
  • 1 teaspoon cornstarch
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon sesame oil

Instruction

  • Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
  • Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape into 24 meatballs, each weighing about 20 grams.
  • Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
  • Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined.
  • Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens but leave it on the cooling burner. Stir in the sesame oil.
  • Using a slotted spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.