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Sticky Ginger Meatballs

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Sticky Ginger Meatballs

Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Asian
Keyword: beef, dairy-free
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g
Fiber: 0-5g
Servings: 2 servings
Calories: 354kcal


  • 8 ozs Lean Ground Beef
  • 2 Garlic (clove, minced)
  • 3 tbsps Soy Sauce
  • 1/4 cup Water (divided)
  • 1/2 tsp Chili Flakes
  • 1 1/2 tbsps Honey
  • 1 tsp Ginger (fresh, grated)
  • 1/2 tsp Cornstarch
  • 1 stalk Green Onion (sliced, for garnish)


  • Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
  • In a large bowl mix together the ground beef with garlic, salt, and pepper. Roll the beef into roughly one-inch balls and place them on the baking sheet. Bake in the oven for 20 to 25 minutes or until cooked through.
  • Meanwhile, in a small saucepan mix together the soy sauce, 3/4 of the water, chili flakes, honey, and ginger. Bring to a boil, then turn the heat down to simmer. Simmer for 10 minutes or until reduced by half.
  • Mix cornstarch with the remaining water to create a slurry and add it to the sauce. Simmer for one more minute to thicken and remove it from the heat.
  • Toss the meatballs in the sauce. Top with green onions and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to approximately six meatballs.
  • More Flavor

    Add onion and parsley to the meatballs.
  • Additional Toppings

    Add sesame seeds.
  • No Cornstarch

    Use flour, arrowroot powder, or tapioca starch instead.


Calories: 354kcal | Carbohydrates: 16g | Protein: 22g | Fat: 23g | Cholesterol: 80mg | Sodium: 1390mg | Fiber: 0g | Sugar: 12g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg

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