scallion meatballs with soy-ginger glaze

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Step by step

3 steps

1
Mix the ground meat with binders and seasonings (rice, crumbs, egg, onion, salt, pepper) until just combined — don’t pack it like clay or the balls get tough.
2
Roll into even balls (about 1½ inches). Brown in a little oil over medium heat, turning so most sides get color, 6–10 minutes.
3
Add sauce or liquid, cover, and simmer until cooked through and the centers are no longer pink (or 165°F), often 20–45 minutes depending on size. Taste the sauce for salt and serve hot.

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