Ingredients
Equipment
Method
- In a medium-size bowl, gently combine the ground beef, wine, $1text{ tbsp}$ soy sauce, chili flakes, $1/4text{ tsp}$ brown sugar, $2text{ cloves}$ garlic, and $1text{ tsp}$ ginger. Mix until the meat feels sticky. Then, mix in the breadcrumbs, egg, and chopped green onions until everything is just combined.
- Use your hands (lightly greased, if needed) to form the mixture into 24 heaping tablespoon-sized meatballs.
- In two separate small bowls, mix the sauce ingredients together until the sugar dissolves. In the other bowl, mix the cornstarch and water for the slurry, making sure the cornstarch is completely dissolved.
- Heat $1text{ tsp}$ of oil in a large skillet over medium-high heat. Add the meatballs, keeping them slightly separated. Cook until the bottoms are nicely browned, then flip 2–3 times until most sides are golden brown.
- Lower the heat to medium. Move the browned meatballs to one side of the pan and use a spoon or paper towels to carefully drain off any excess fat. Pour the prepared sauce right into the pan and stir the meatballs gently to coat them evenly. Cook for 2 minutes.
- Turn the heat down to medium-low. Give the cornstarch slurry a quick stir and pour it into the pan. Stir immediately and continue stirring gently until the sauce thickens into a beautiful, sticky glaze. Remove the pan from the heat.
- Garnish the meatballs with the sliced green onions. Serve them piping hot over steamed rice, or with your favorite roasted vegetables.
Notes
For the juiciest results, use a slightly fattier ground beef blend. To form the meatballs easily, lightly grease your hands with a little oil. When browning, avoid overcrowding the pan and don't flip them until a good crust has formed. If you want a time saver, use $1text{ lb}$ of good-quality, store-bought meatballs instead of the homemade mixture.