Description
This recipe for General Tsos Meatballs combines the simplicity and ease of tasty, tender meatballs with a delicious sweet, a bit spicy and savory sauce.
Ingredients
Units
Scale
Meatballs
- 1 1/2 pounds ground beef, (85%/15 % mix of lean to fat)
- 3/4 cup Panko or regular breadcrumbs
- 1 XL or 2 large eggs
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 - 2 tablespoons vegetable oil
General Tso Sauce
- 1/2 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1 cup beef broth, low sodium
- 2 tablespoons sweet chili sauce
- 2 teaspoons chili paste or chili oil
- 2 teaspoons garlic paste or 2 teaspoons garlic powder
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon ginger paste or ground
- 2 tablespoons cornstarch or Arrowroot powder or flour
- Sesame seeds, chopped green onion for garnish, optional.
Instructions
- Combine ground beef, egg, breadcrumbs, salt and pepper in a medium bowl.
- Form meatballs into about 1 1/2 inch meatballs. (about 20)
- Heat oil in large skillet over medium heat.
- Brown meatballs about 5-6 minutes per side. Internal temperature should be 160°F. Remove meatballs and drain on paper towels.
- Stir together the sauce ingredients, whisking well. Taste for seasoning, spiciness and sweetness. Adjust as preferred. Add to the skillet and bring to a low simmer over medium heat. Cook and stir for 2 minutes until thickened.
- Place meatballs back in skillet and coat with sauce, heat for 1 minute.
- Serve over white rice, brown rice or rice noodles.
- Garnish with chopped green onion or sesame seeds if desired.
Notes
*Taste the sauce and adjust for sweet or spicy flavors.
*If you prefer to bake the meatballs, line a large baking sheet with parchment or aluminum foil, spray lightly with baking spray. Cook in a 375°F oven for about 25-30 minutes, turning halfway. They should register about 160°F when done.
*Refrigerate leftover meatballs and sauce in container for 3 days. The sauce is even better the next day. Reheat in microwave or in skillet on low until heated through.
Freeze in airtight container for up to 3 months. Defrost overnight in refrigerator and reheat as above.
Nutrition
- Serving Size: 4 meatballs
- Calories: 411
- Sugar: 5g
- Fat: 12.9g
- Carbohydrates: 35g
- Protein: 46g
- Cholesterol: 130mg