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Serve: Delicious with steamed rice, noodles, or skewered as party appetizers. Garnish with sesame seeds or scallions.
Store: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
Variations
Use turkey or chicken instead of beef for a leaner option.
Add chopped green onions or grated ginger to the meat mixture for extra flavor.
For extra heat, add more chili or a splash of hot sauce to the glaze.
FAQ
Q: Can I bake the meatballs instead of frying?
A: Yes! Bake at 400°F (200°C) for 15–20 minutes, turning once.
Q: Is this recipe freezer-friendly?
A: Absolutely—freeze cooked meatballs (with or without sauce) for up to 3 months.
Q: Can I make this without breadcrumbs?
A: You can use oats or almond flour as a substitute for breadcrumbs.
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