Sticky Glazed Meatballs

Instructions

1. Combine ground beef, breadcrumbs, milk, onion, garlic, and egg in a large bowl. Mix well.
2. Shape mixture into 1-inch meatballs (about 24).
3. Heat a skillet over medium heat with a drizzle of oil. Cook meatballs 8-10 minutes, turning occasionally, until browned.
4. Meanwhile, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and red pepper flakes (if using) in a small bowl until sugar dissolves.
5. Pour glaze over cooked meatballs. Toss to coat.
6. Reduce heat to low and simmer 5 minutes, allowing flavors to blend.
7. Serve hot, garnished with green onions or sesame seeds.

Variations

• Teriyaki Twist: Substitute teriyaki sauce for soy sauce and add a tablespoon of honey.
• Sweet and Spicy: Add more red pepper flakes or a dash of hot sauce.
• Pineapple Paradise: Add pineapple chunks to the glaze.

Keto-Friendly Version

• Replace breadcrumbs with almond flour or crushed pork rinds.
• Use erythritol or stevia instead of brown sugar.
• Use coconut aminos instead of soy sauce.

Frequently Asked Questions

• Q: Can I make the meatballs ahead of time?
  A: Yes! Prepare and refrigerate up to 24 hours before cooking.
• Q: Can I freeze them?
  A: Yes! Freeze cooked meatballs for up to 3 months. Thaw overnight and reheat before serving.
• Q: Can I use ground turkey?
  A: Yes! Adjust cooking time as turkey cooks faster.

Enjoy!

These sticky glazed meatballs are sure to become a new family favorite! The perfect blend of sweet and savory will have everyone asking for more.