Description
These Weeknight Sticky Honey Garlic Meatballs are a quick and wholesome dinner option featuring tender turkey, chicken, or beef meatballs glazed in a sweet and savory honey garlic tamari sauce. Paired with lightly charred broccoli and a sprinkle of toasted sesame seeds, this dish balances comforting flavors with nutritious ingredients, perfect for a satisfying family meal.
Ingredients
Scale
Meatballs
- 1 pound ground turkey, chicken, or beef
- 1 tablespoon tamari or soy sauce
- 1 tablespoon fresh grated ginger
- 2 green onions, chopped
- Black pepper, to taste
Coating and Sauce
- 1/4 cup avocado or sesame oil
- 3 tablespoons cornstarch
- 1/2 cup tamari or soy sauce
- 1/4 cup honey
- 1/3 cup water
- 2 tablespoons water (for cornstarch slurry)
Vegetables & Garnish
- 1 large head broccoli, cut into florets (about 1 1/2 cups)
- 4 cloves garlic, chopped
- 1 tablespoon chopped ginger
- Chili flakes, to taste
- 1-2 tablespoons toasted sesame seeds
- Additional green onions, for garnish
Instructions
- Prepare the Meatball Mixture: In a bowl, combine the ground meat with 1 tablespoon tamari or soy sauce, freshly grated ginger, chopped green onions, and a pinch of black pepper. Mix gently until just combined to maintain tenderness.
- Shape and Coat Meatballs: Coat your hands lightly with oil to prevent sticking. Roll the mixture into tablespoon-sized meatballs. Place 2 tablespoons cornstarch in a shallow bowl and dredge each meatball in it until coated. Set aside. Mix the remaining 1 tablespoon cornstarch with 2 tablespoons water to form a slurry and set aside.
- Make the Sauce: In a glass jar, whisk together 1/2 cup tamari or soy sauce, 1/4 cup honey, and 1/3 cup water until well combined.
- Sear the Meatballs: Heat avocado or sesame oil in a large skillet over medium heat. Add the meatballs and sear them evenly on all sides, about 8 minutes, until browned. Remove meatballs from the skillet and set aside.
- Sauté the Vegetables and Combine: In the same skillet, add broccoli florets and cook until lightly charred, approximately 5 minutes. Add chopped garlic, ginger, and chili flakes; sauté for 1-2 minutes until fragrant.
- Simmer with Sauce: Pour the tamari and honey sauce into the skillet with vegetables. Bring to a boil and let it boil for 3-4 minutes. Return the meatballs to the skillet, toss to coat, and cook until the sauce begins to thicken.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for an additional 2-3 minutes, stirring gently, until the sauce thickens and coats the meatballs well.
- Serve: Serve hot over steamed rice, garnished with toasted sesame seeds and additional chopped green onions. Optionally, serve with extra dipping sauce on the side.
Notes
- Serve over steamed rice with toasted sesame seeds and extra green onions for garnish.
- This dish is quicker and more wholesome than take-out and can be adapted to your preferred meat choice.
- For extra heat, adjust chili flakes to taste or add a drizzle of sriracha when serving.
- The sauce can be made in advance and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 536 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
