Ingredients
Scale
- 1 lb ground beef (90% lean recommended)
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground ginger
- 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)
- Sliced green onions and sesame seeds for garnish
Instructions
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, minced garlic, onion powder, salt, and pepper. Use your hands or a fork to mix everything until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
- Scoop about 1 to 1.5 tablespoons of the mixture at a time and roll it between your palms to form smooth rounds. You should end up with approximately 16 to 20 meatballs. Try to keep them uniform in size so they cook at the same rate.
- Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with olive oil spray. Place the meatballs in the basket in a single layer, ensuring they are not touching. Cook for 10 to 12 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through to an internal temperature of 160°F.
- While the meatballs are cooking, whisk together the honey, soy sauce, apple cider vinegar, and ground ginger in a small saucepan over medium heat. Bring the mixture to a gentle simmer. Whisk in the cornstarch slurry and continue to cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
- Once the meatballs are finished cooking, carefully transfer them into a bowl or directly into the saucepan with the glaze. Toss gently to ensure every meatball is fully coated in the honey garlic sauce. Serve immediately topped with sliced green onions and sesame seeds.
- Cook Time: 27 minutes