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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4 people
Author Notes
Reminiscent of spiced meat skewers in Asia, this recipe of cumin spiced chinese meatballs is a tantalizing mix of sweet, savory, and spice. Perfect with a bed of steamed rice and bok choy or other leafy green veggies for a delicious meal prep. —jennskitchendiary
Ingredients
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1 pound
ground beef
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1 tablespoon
honey
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1 teaspoon
sambal red chili sauce
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1
egg
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4
garlic cloves, minced
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1/2
onion, pureed
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1/2 teaspoon
salt
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1 pinch
red pepper flake
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1 pinch
black pepper
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1 tablespoon
ground cumin
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1 tablespoon
soy sauce
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1 tablespoon
rice wine/xiaoxing wine/sherry wine
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1 teaspoon
sugar
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1 tablespoon
oil
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1 tablespoon
honey
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1 tablespoon
sambal red chili sauce
Directions
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Prepare meatballs. Place ground beef, egg, garlic, pureed onion, salt, red pepper flake, black pepper, cumin, soy sauce, rice wine/xiaoxing wine, and sugar into a large mixing bowl.
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Use hands to mix together all ingredients gently. Once all ingredients are just incorporated, place in the refrigerator 4 hours-overnight.
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When you are ready to cook meatballs, preheat oven to 400 degrees F.
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Begin forming meat mixture into meatballs 2 inches in diameter.
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When oven is pre-heated, place meatballs into the oven and allow to bake.
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Mix honey and sambal red chili sauce. Set aside.
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15 minutes into cooking, take the tray out of the oven. Pour out all juices released into a bowl.
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Flip meatballs upside down. Glaze meatballs with honey sambal chili glaze.
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Place meatballs back into the oven to cook for another 5 minutes.
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Take meatballs out of the oven and drain juices again. Flip meatballs upside down again. Glaze the other side, and place back into the oven to allow meatballs to cook a final 5 minutes.
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Check meatballs for doneness. Flip and glaze one more time as needed and allow to cook another 5 minutes to achieve a golden brown color.
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Serve with steamed white rice and stir-fried veggies for a complete meal.
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