Ingredients:

  • 2 lbs Lean Ground Beef (90/10 blend)
  • 0.5 cup Panko breadcrumbs
  • 1 large Egg, lightly beaten
  • 1 tsp Garlic powder
  • 0.5 tsp Kosher salt
  • 0.5 tsp Black pepper
  • 1 tbsp Neutral oil
  • 0.5 cup Honey
  • 0.33 cup Low-sodium soy sauce
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 tsp Sriracha

Instructions:

  1. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, salt, and pepper. Gently mix until just combined. Roll the mixture into 1-inch (2.5cm) spheres, ensuring they are uniform in size.
  2. Heat the neutral oil in a large skillet over medium-high heat. Add the meatballs in batches and sear until golden brown on all sides, approximately 5–7 minutes. Remove and set aside.
  3. In a small bowl, whisk together honey, soy sauce, minced garlic, ginger, and Sriracha. Pour the mixture into the skillet over the meatballs. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens into a sticky glaze and meatballs reach an internal temperature of 160°F (71°C).