Sticky Meatballs

This recipe from Half-Baked Harvest was a hit with our family. Everyone enjoyed it, though we substituted venison. We will repeat this again.

Sticky Meatballs

1 lb. ground meat

1 Tbsp. soy sauce

2 green onions, finely chopped, or half an onion, chopped

1 inch fresh ginger, grated

1 clove garlic

1/4 cup sesame oil

3 Tbsp. cornstarch

1/2 cup soy sauce

1/4 cup honey

1 head broccoli, chopped

4 cloves garlic, chopped

1 Tbsp. chopped ginger

Toasted sesame seeds

Combine meat, 1 Tbsp. soy sauce, 1 Tbsp. ginger, onions and a pinch of pepper into a bowl. Combine until mixed. Roll into tablespoon-sized balls. The mix will be wet. 

Place 2 Tbsp. cornstarch in a shallow bowl. Dredge the meatballs in cornstarch to coat. Take remaining 1 Tbsp. cornstarch, and combine with 2 Tbsp. water and set aside. 

To make the sauce, whisk together 1/2 cup soy sauce, 1/4 cup honey and 1/3 cup water.

Heat oil in a large skillet over medium heat. Add the meatballs, and cook until seared on all sides, about 8 minutes. Remove from heat, and add broccoli, and cook until lightly charred (5 minutes). (Note: I just steamed broccoli and added in to the sauce at the end.) Add in ginger, garlic and chili flakes. Poor in sauce mixture, and bring to a boil. Add chicken, and toss with the sauce. When sauce starts to thicken, add the cornstarch slurry, and cook another 2-3 minutes, until the sauce is thick and coats the meatballs. Serve meatballs with steamed rice and sesame seeds. Serves 4.