Ginger Soy Glazed Meatballs
Sticky, Sweet, Savory, and Better Than Takeout
These Ginger Soy Glazed Meatballs coat Jones Dairy Farm No Antibiotics Ever Homestyle Meatballs in a homemade glaze of soy sauce, brown sugar, fresh ginger, garlic, and apple cider vinegar, reduced until thick and sticky. Finish in the oven and serve over rice, broccoli, or cauliflower rice for a weeknight dinner with serious takeout energy.
Ingredients
- 1 (18 oz.) package Jones Dairy Farm No Antibiotics Ever Homestyle Meatballs
- 1/4 cup brown sugar, firmly packed
- 1/3 cup soy sauce, gluten free
- 3 tablespoons apple cider vinegar
- 1 small (1-inch) piece ginger, finely chopped or grated (about 1 tablespoon)
- 3 cloves garlic, finely chopped or grated
- 1 green onion, finely sliced, for garnish
- serve over roasted broccoli, rice, or cauliflower rice
Directions
Preheat the oven to 425 degrees F.
Combine brown sugar, soy sauce, water, apple cider vinegar, ginger, and garlic in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cook, stirring frequently, until reduced by half. It will reduce to a thick glaze, about 15-20 minutes. Remove from the heat and set to the side.
While the glaze is reducing, cook meatballs, over medium heat until heated through, about 10 minutes.
Pour half of the ginger-soy glaze into the skillet over the meatballs, stir to coat.
Place in the oven and bake for 5-7 minutes, stirring halfway through.
Serve immediately over rice, cauliflower rice, or with a side of broccoli. Garnish with green onion slices and drizzle with the remaining ginger-soy glaze.
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