Sweet and Spicy Chinese Meatballs 🍖🔥🍯

Ingredients:

For the meatballs:

1 lb ground pork (or beef, chicken, or turkey)
1/4 cup breadcrumbs (preferably panko for a lighter texture)
1 large egg
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions, chopped (for garnish)

For the sweet and spicy sauce:

1/4 cup soy sauce
2 tablespoons honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon sriracha sauce (adjust to your spice preference)
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon cornstarch (to thicken the sauce)
2 tablespoons water

Instructions:

Make the meatballs:
In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced garlic, soy sauce, grated ginger, sesame oil, salt, and pepper. Mix everything together until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
Form the meatballs:
Using your hands, roll the mixture into small meatballs, about 1 inch in diameter. You should get about 20-24 meatballs, depending on the size.
Cook the meatballs:
Heat a large skillet over medium heat and add a little sesame oil or vegetable oil. Once hot, add the meatballs to the skillet, cooking in batches if needed to avoid overcrowding. Brown the meatballs on all sides, about 7-10 minutes, until they are cooked through and golden brown. Remove them from the skillet and set them aside.
Prepare the sauce:
In a small saucepan, combine the soy sauce, honey, rice vinegar, sriracha sauce, hoisin sauce, sesame oil, ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring occasionally.
Thicken the sauce:
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Slowly pour the cornstarch mixture into the simmering sauce, stirring constantly. Continue to cook for 2-3 minutes, or until the sauce thickens.
Coat the meatballs:
Once the sauce has thickened, add the cooked meatballs back into the skillet with the sauce. Toss the meatballs in the sauce until they are well coated. Allow them to simmer for another 5 minutes so the flavors meld together.
Serve:
Transfer the meatballs to a serving dish and garnish with chopped green onions. Serve them hot with steamed rice or as an appetizer on their own.

Tips:

Adjust the spice: Add more or less sriracha based on your spice tolerance. You can also use chili paste or red pepper flakes for a different type of heat.
Make ahead: You can prepare the meatballs and sauce ahead of time, storing them separately in the fridge. Reheat them together when ready to serve.
Substitute ground meat: Feel free to use any ground meat you prefer—chicken, turkey, or even plant-based meat will work well.
Add vegetables: For extra texture and flavor, toss in some bell peppers or snap peas when cooking the meatballs.