Sticky Thai Meatballs
User Reviews
5
Sticky Thai Meatballs
Description
These Sticky Thai Meatballs use ground beef mixed with minced onion, garlic, fresh ginger, green curry paste, and fish sauce, along with egg, salt, and pepper to bind and season. Formed into small, one-tablespoon balls, they bake at 425°F for 20 minutes, developing a firm exterior and retaining moisture inside.
The accompanying sticky sauce is prepared by whisking water, beef broth, and cornstarch on medium heat until thickened, then adding soy sauce, sweet chili sauce, honey, rice vinegar, and red pepper flakes. This sauce provides a balance of sweet, savory, tangy, and mildly spicy flavors. After the initial baking, meatballs are brushed with the sauce and returned to the oven to develop a sticky glaze.
For garnish, sliced green onions, sesame seeds, and Thai chiles can be added to enhance color and flavor. The meatballs work well as appetizers or part of a main dish. Fresh garlic and ginger paste can substitute fresh versions if needed.
Ingredients
MEATBALLS
- 2 lbs. ground beef I prefer to use 90/10
- 1/2 cup white onion minced
- 2 - 3 cloves garlic finely minced or grated
- 1 1/2 tsp ginger finely minced or grated, fresh
- 1 1/2 - 2 Tbsp green curry paste
- 1 Tbsp fish sauce
- 1 large egg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
STICKY SAUCE
- 1/4 cup water
- 1/4 cup beef broth or use additional 1/4 cup water
- 1 Tbsp cornstarch
- 2 1/2 Tbsp soy sauce low sodium is preferred
- 2 1/2 - 3 Tbsp sweet chili sauce
- 2 Tbsp honey
- 1 Tbsp rice vinegar
- 1/4 tsp red pepper flakes
GARNISHES (all are optional)
- green onion sliced
- sesame seeds
- Thai chiles careful, these are HOT, sliced or chopped
Instructions
MAKE THE MEATBALLS
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, mix together beef, diced onion, garlic, ginger, green curry paste, fish sauce, egg, salt and pepper.
- Use a small cookie scoop to make approximately 30 equally sized portions. Each one will be about one tablespoon. To make rolling easier, coat your hands with a bit of oil (or nonstick spray) and roll each portion into a tight ball then place them on your prepared baking sheet.
- Bake about 20 minutes.
MAKE THE SAUCE
- While the meatballs are baking, whisk together water, beef broth, and cornstarch in a small sauce pan. Heat over MED heat, then add soy sauce, honey, sweet chili sauce, rice vinegar. Simmer about 7 minutes until the sauce thickens and reduces by about half.
- After meatballs have baked for 20 minutes, remove from the oven and brush meatballs liberally with sauce.
- Return pan to the oven and bake another 5-7 minutes, until sauce is sticky and thick.
- Serve hot, with any desired garnishes, and drizzled with any extra sauce if desired.
Notes
- Pre-made garlic and ginger paste from the produce section can replace fresh garlic and ginger without changing the flavor significantly.
- Nutrition info provided corresponds to one meatball portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30meatballs
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 232mg | 10% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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