Sweet Chili Soy Glazed Meatballs with Ginger Ponzu Veggie Stir-Fry

These sweet chili soy-glazed meatballs are a delicious twist on a classic comfort food. We blend scallions and ginger into ground beef for extra flavor, then bake the meatballs until tender. A quick toss in a sweet and spicy glaze gives them an irresistible sticky finish.

Serve the glazed meatballs over a colorful stir-fry of bell pepper, carrots and green beans, all seasoned with a bright ponzu sauce and topped with sesame seeds. It’s a complete meal that’s both satisfying and packed with Asian-inspired flavors.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate ginger. Trim green beans if necessary. Halve, core and thinly slice bell pepper into strips.
2. In a large bowl, combine ground beef, panko, scallion whites, half the ginger, salt (about 3/4 tsp) and pepper. Form mixture into 10-12 (20-24 for 4 servings) 1½-inch meatballs. Spread out on a baking sheet. Bake on top rack until browned and cooked through, 14-16 minutes.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and bell pepper; cook, stirring occasionally, until browned and tender, 4-5 minutes. Add carrots; cook, stirring, until slightly softened, 1-2 minutes. Season generously with salt and pepper.
4. Add ponzu sauce, half the sesame seeds (save the rest for serving), remaining ginger and 1 tablespoon butter (2 tablespoons for 4 servings) to pan with veggies. Cook, stirring, until ginger is fragrant and butter has melted, about 1 minute. Season with salt and pepper. Remove pan from heat; keep covered.
5. In a second large microwave-safe bowl, combine sweet soy glaze with chili sauce; microwave until just warmed through, about 30 seconds. Once meatballs are fully cooked, carefully add to bowl and toss with sauce to coat.
6. Divide veggie stir-fry between plates or shallow bowls; top with meatballs and any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Just be sure not to overcook, as turkey can dry out faster than beef.

What can I use instead of ponzu sauce?

You can substitute with a mix of soy sauce and fresh lemon or lime juice (about 2 teaspoons soy sauce + 1 teaspoon citrus juice per tablespoon of ponzu).

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.