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    Home > Blog > Appetizers > Ginger Garlic Cocktail Meatballs

    Ginger Garlic Cocktail Meatballs

    by Teri Lyn Fisher · Published: Mar 13, 2014 · Modified: Oct 11, 2020

    Jump to Recipe
    A close up of ginger garlic cocktail meatballs.
    A bunch of cilantro and bowls of wet ingredients on a wooden cutting board.

    A sheet pan of ginger garlic meatballs ready to bake.
    I turned 30 last Friday. What a weird experience that was. I don’t really do much for my birthdays because honestly, they are not that big of deal to me. This one for some reason was different. When you’re little, or a teen in junior high you have all these high hopes for where you will be when you’re 30, successful, with a huge house, cool friends, exercising, and generally being weird. When you get to 30 and some of those dreams are not real yet it’s a strange feeling. It’s not like I have accomplished nothing, or that I feel like I have let myself down in anyway, it’s more like “Wow, life moves fast, and it’s kinda scary.” In the week leading up to my 30th I had lots of mini melt down, and a couple of bigger ones. Most involved crying, and some involved sobbing for no reason. I was totally weirdly emotional. Yuck. Luckily, all my friends who are in their 30’s were telling me how much better the 30’s are than your 20’s. So I do feel a lot better. I also feel a renewed sense of ambition to do things, lots of things, different things. Kind of exciting! I wonder how you all felt when you turned 30?

    Some of you probably have seen from our Instagram that one of us is in Tokyo. That’s me! I’m there! Eating sushi and ramen and gaining a million pounds. This is my birthday trip! Follow along! ☺

    To cheers to my 30th can we all just please eat some meatballs? Meatballs are one of my favorite food groups. You can eat them as an appetizer, put them on a pasta, or put them in a huge sandwich, which is my preferred way of consumption. These meatballs are a little spicy and a lot delicious. Another way I will totally eat these are cold, like left over pizza the next day, still delicious. Is that gross? I hope not. Enjoy!
    ♥ Teri

    A sheet pan of finished ginger garlic cocktail meatballs with a bowl of glaze and brush.

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    A close up of several ginger garlic cocktail meatballs with picks on a plate.

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    A close up of ginger garlic cocktail meatballs.

    Ginger-Garlic Cocktail Meatballs

    5 from 13 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 8

      INGREDIENTS  

    sweet chile sauce

    • ⅔ cup rice vinegar
    • ⅔ cup granulated sugar
    • 3 tablespoons (Sambal) hot chile sauce
    • 2 tablespoons cornstarch (dissolved in 3 1/2 tablespoons water)

    meatballs

    • 1 slice white bread
    • ½ cup milk
    • 1 pound lean ground beef or pork
    • 1 egg, lightly beaten
    • 2 tablespoons soy sauce
    • 1 ½ tablespoons minced ginger
    • 1 ½ tablespoons minced cilantro
    • 3 garlic cloves, minced
    • ½ teaspoon sesame oil
    • ½ teaspoon salt
    • ¼ teaspoon white pepper

      INSTRUCTIONS  

    • For sweet chile sauce: Place vinegar and sugar in a small saucepan and simmer until sugar dissolves, 7 to 10 minutes. Stir in chile sauce and cornstarch slurry and bring to a boil. Once mixture has come to a boil, remove from heat and allow to cool (sauce will thicken as it cools).
    • For meatballs: Preheat oven to 375˚F. Place bread and milk in a large mixing bowl and soak for 30 minutes. Add ground meat and gently mix together. Add remaining ingredients and mix together until well combined. (be careful not to over mix the mixture)
    • Roll small balls (about 2 teaspoons) with the meat mixture and place onto a baking sheet ½ inch apart. Bake meatballs for 18 to 20 minutes or until they’re completely cooked through. Allow meatballs to rest for 5 minutes before brushing with glaze. Serve.
    Calories: 193kcal Carbohydrates: 23g Protein: 14g Fat: 4g Saturated Fat: 2g Cholesterol: 57mg Sodium: 540mg Potassium: 264mg Fiber: 1g Sugar: 18g Vitamin A: 93IU Vitamin C: 1mg Calcium: 37mg Iron: 2mg

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    March 13, 2014 / 34 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Korean Chicken Nuggets
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    Reader Interactions

    March 13, 2014 / 34 Comments

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    1. Chris

      August 31, 2021 at 5:33 am

      5 stars
      I’ve made these three times in less than a month. They are so easy and so delicious. Thanks for the great recipe!

      Reply
    2. Neha

      April 11, 2020 at 6:11 pm

      5 stars
      This recipe turned out amazing!!! My husbands buddy came over for the weekend and my husband and him were raving over the flavor!

      Thank you !!!

      Reply
      • Jenny Park

        April 12, 2020 at 10:48 am

        oh so glad you enjoyed them!

        Reply
    3. Stefanie

      October 23, 2016 at 11:02 am

      I cannot wait to try these, added ingredients to my grocery list! If I wanted these for a meal, what would you suggest pairing with?

      Reply
      • Jenny Park

        October 24, 2016 at 11:48 am

        You could always serve them with creamy polenta + a side salad or roasted veg!

        Reply
    4. Paula Turcotte

      September 15, 2014 at 9:06 am

      I am going to try these because my daughter wants cold meatballs for a snack. the temperature for the oven was noted in the recipe. The sambal in the recipe is what got me excited, as I use that also in Indonesian cooking.

      Reply
    5. Angie

      May 06, 2014 at 1:29 pm

      These look great all mixed up in the bowl, but now we don’t know what temp you baked them at… we’re gonna try 375 and hope they’re good!

      Reply
      • Jenny Park

        May 06, 2014 at 1:34 pm

        375˚F is correct! Recipe has been updated. Thanks!

        Reply
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