1teaspoon reduced-sodium soy sauce(or a gluten-free alternative)
1teaspoonsesame oil
Sauce:
¼cupreduced-sodium soy sauce(or a gluten-free alternative)
1teaspooncornstarch
1tablespoonhoney
1teaspoonhot saucesuch as sriracha
1teaspoonfresh garlicminced
1teaspoonfresh ginger rootminced
1teaspoonsesame oil
Instructions
Preheat your oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
Place the meatball ingredients (ground beef, cilantro, garlic, ginger, red pepper flakes, soy sauce, and sesame oil) in a medium bowl. Use your hands to combine them.
Shape the mixture 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 honey, hot sauce, garlic, and ginger.
Heat the sauce over medium heat, whisking constantly until it 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.
Video
Notes
To ensure the meatballs are fluffy and tender, work the meat lightly when you mix the ingredients and form the meatballs.
If you're out of fresh herbs, you can simply use dried spices. In the video below, I used what I had on hand: garlic powder, onion powder, black pepper, and red pepper flakes. So, as you can see, even when I make my own recipes, I tweak them according to what I have!
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. They are also good cold!