Ingredients
Method
- Cook rice according to package instructions. Rinse until water runs clear for extra fluffy results. Set aside and keep warm.
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic, onion, parsley, salt, pepper, and paprika. Mix with your hands just until combined — do not overmix. Wet your hands and roll the mixture into balls about 1.5 inches in diameter (16–20 meatballs).
- Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and cook 2–3 minutes per side until golden brown. Do not overcrowd — work in batches if needed. Remove and set aside.
- In the same skillet over medium heat, sauté garlic and ginger for 30 seconds. Whisk together soy sauce, oyster sauce, sesame oil, honey, chili flakes, broth, and cornstarch in a bowl. Pour into the skillet and stir. Simmer 1–2 minutes until slightly thickened.
- Return meatballs to the skillet. Toss to coat in the sauce. Cover and simmer on medium-low for 8–10 minutes until meatballs are fully cooked through and sauce is thick and glossy.
- Divide cooked rice into 4 bowls. Spoon meatballs and sauce over the rice. Add steamed vegetables. Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- Don't overmix the meat or the meatballs will be tough.
- Grate the onion instead of chopping for a smoother texture.
- Test one meatball before rolling the whole batch — taste and adjust seasoning.
- Use 80/20 ground beef for the juiciest results.
- Meatballs freeze well for up to 3 months (without rice).
- Swap white rice for jasmine, brown rice, or cauliflower rice.
- Grate the onion instead of chopping for a smoother texture.
- Test one meatball before rolling the whole batch — taste and adjust seasoning.
- Use 80/20 ground beef for the juiciest results.
- Meatballs freeze well for up to 3 months (without rice).
- Swap white rice for jasmine, brown rice, or cauliflower rice.