Sticky Honey Ginger Soy glazed meatballs

Honey ginger soy glazed meatballs are sweet, sticky, spicy and perfect finger food / appetizer. These are so easy to make and bursting with flavors. Meatballs are flavored with ginger , garlic and soy sauce and are deep fried. They are super crispy on the outside yet moist and juicy from the inside. Honey soy glaze is absolutely delicious and pairs well with the spicy meatballs. Along with crunchy veggies these meatballs make a wholesome meal.

Best served as an appetizer or over a bowl of noodles/fried rice. So good!
For the Meatballs
300 Grams Ground meat
1 Tablespoon chopped ginger
2 Garlic cloves minced
1/2 Teaspoon red chilli flakes
1/4 Teaspoon paprika
1 egg
1 and 1/2 Tablespoons corn flour
1 Teaspoon dark soy sauce
Salt as required
Ground nut oil for deep frying
For the sauce
1 Tablespoon Sesame oil
1/2 Tablespoon chopped fresh ginger
2 Garlic cloves crushed
1 Large red onion cut into chunks
1/2 Cup mixed bell peppers ( red, green, yellow)
1 Tablespoon brown Sugar
2 Tablespoon Honey
1 Teaspoon rice wine vinegar
1 Tablespoon dark soy sauce
2 Tablespoons chopped spring onion greens
1. In a large mixing bowl, add ground meat, ginger, garlic, chilli flakes, egg, corn flour, soy sauce and a pinch of salt. Using a spoon mix the whole thing gently just enough to combine
2. Make meatballs out this mixture and set aside
3. In a wok or pan heat oil for deep frying. When the oil is hot, add 4 meatballs at once and deep fry on medium flame until the meatballs are crispy and golden. Fry the remaining balls in batches of 4
4. Prepare the sticky sauce. In a frying pan, heat sesame oil. When the oil is hot, add ginger, garlic and fry on high flame for 10 seconds
5. Add onions and fry for 10 seconds. Then add bell peppers and fry quickly for 30 seconds just until they are soft. The goal is to cook the onions and bell peppers such that the veggies are crispy. Do not overcook
6. Now add brown sugar, honey, vinegar and soy sauce and whisk it. Add salt if required.
7. Add meatballs and toss. Garnish with spring onion greens and serve over a bowl of noodles / fried rice

Uploaded: Sep 2, 2015

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published 1 year ago