I developed these Asian Meatballs with Sweet and Spicy Ginger Sauce in partnership with #CollectiveBias as part of a #shop on behalf of #drinkTEN. Get ready to be the Queen or King of meatballs because these are going to be a favorite of your family and friends. You can serve them as an appetizer or served with a side, as a meal. Canada Dry TEN is added to the sauce to help amp up the ginger flavor. The only way you can go wrong serving these is if you don’t make enough. Seriously, double the recipe because they are going to disappear fast!
Our twelve year old, Robbie, loves cooking. He’s always trying to come up with new recipes or ways to make old ones better. I love that he’s a great little sous chef! Joe and I often try to come up with recipes we can make with him and had just recently talked about doing a weekend of meatball recipes. We haven’t gotten that far yet but this Asian Meatballs with Sweet and Spicy Ginger Sauce was a great start. We’ve been working on some awesome recipes that we want to test and know that Robbie loves helping mix the ingredients. When I told him that we were going to make these he was so excited. He asked if he could do the “meat squishing” and of course I obliged! As an adult I really do not love “meat squishing”. Be honest… I’m sure you don’t love mixing ground beef with your hands either. So, if you have a little sous chef of your own around, make sure you invite them to get in on the fun. Robbie not only mixed all of the ingredients for the meatballs but he rolled them also. I love making these memories with him and considering he’s the youngest of six we already know that these days will fade away all too soon.
I used Canada Dry TEN in this recipe. I was pretty excited when I saw it in our Kroger store as I hadn’t saw it anywhere before. Our Kroger is pretty awesome and I often find hard to find ingredients there. I love the A&W TEN and treat myself with it every so often so I knew the Canada Dry TEN would be great as well. It does have a slight amount of sugar in it but I don’t find that it causes an issue for me with cravings.
If you served these as a meal I bet they would be great with cauliflower rice. Yum!
Ingredients
- 2 lbs ground beef
- 1/4 cup almond flour
- 1 egg
- 2 Tbsp soy sauce
- 2 Tbsp sriracha
- 2 tsp ginger
- 1 tsp garlic powder
- 4 diced green onions
- 3 Tbsp olive oil
- 1 cup chicken broth
- 2 tsp garlic powder
- 2 Tbsp hoisin sauce
- 6 tsp soy sauce
- 1 1/4 tsp xanthan gum
- 1 cup Canada Dry TEN ginger ale
- 1 Tbsp Chili garlic sauce
- 1 tsp ginger
Instructions
- Add all meatball ingredients together, except oil, in a bowl and mix well to incorporate all ingredients. This works best if you use your hands.
- Form into golf ball size meatballs. Should make approximately 30.
- Add oil to a cast iron pan and heat to medium/high.
- Fry meatballs until brown on all sides and cooked through.
- Add garlic powder, hoisin sauce, soy sauce, xanthan gum, ginger and chili garlic sauce to a small sauce pan and whisk well until blended.
- Add remaining ingredients and whisk to incorporate.
- Heat sauce on medium until simmering. Simmer for 5 minutes.
- Serve over meatballs.
- Garnish with green onions and sesame seeds.
About Tammy Northrup
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