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overhead photo of meatballs in bowl with rice and chopsticks
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4.72 from 269 votes

Weeknight Sticky Honey Garlic Meatballs

Serve over rice with sesame seeds...quicker than take-out and made a little more wholesome too!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: American, Chinese
Key Ingredient: meatballs, rice
Servings: 4
Calories: 536kcal

Ingredients

Instructions

  • 1. To make the meatballs. Combine the meat, 1 tablespoon tamari/soy sauce, 1 tablespoon ginger, green onions, and a pinch of pepper in a bowl. Mix until just combined. Coat your hands with oil, and roll the meat into tablespoon-size balls. The mix will be wet.
    2. Place 2 tablespoons cornstarch in a shallow bowl. Dredge the meatballs in cornstarch to coat. Take the remaining 1 tablespoon cornstarch and mix with 2 tablespoons water, set aside.
    3. To make the sauce. In a glass jar, whisk together 1/2 cup tamari/soy sauce, 1/4 cup honey, and 1/3 cup water.
    4. Heat the oil in a large skillet over medium heat. Add the meatballs, cook until seared all around, about 8 minutes. Remove the meatballs from the skillet.
    5. To the skillet, add the broccoli and cook until lightly charring, 5 minutes. Add the garlic, ginger, and chili flakes, cook 1-2 minutes. Pour in the tamari/honey sauce. Bring to a boil, boil 3-4 minutes, then add the chicken. Toss with the sauce and cook until the sauce starts to thicken. Pour in the cornstarch slurry and cook another 2-3 minutes, until the sauce coats the meatballs.
    6. Serve the meatballs and sauce over steamed rice with sesame seeds, green onions, and dipping sauce (recipe in notes).

Notes

Sweet/Creamy Dipping Sauce: combine 1/2 cup mayo, 1 tablespoon ketchup, 1 teaspoon seasoned salt, 1 teaspoon tamari/soy sauce, and 1 clove garlic in a bowl. Thin with 1-2 tablespoons water. 

Nutrition

Calories: 536kcal