Description
Juicy beef meatballs simmered in a glossy sweet and tangy sauce, served over tender spaghetti and finished with fresh green onions for the perfect balance of comfort and bold flavor.
Ingredients
Units
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1/4 cup ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 12 ounces spaghetti
- 3 green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Bring a large pot of salted water to a boil for the spaghetti.
- In a large mixing bowl, gently combine ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper until just mixed.
- Heat vegetable oil in a large skillet over medium heat.
- Shape the meat mixture into 1 inch meatballs and place them in the skillet without overcrowding.
- Brown the meatballs on all sides for about 8 minutes, then remove and set aside. In the same skillet, stir together soy sauce, honey, rice vinegar, and ketchup. Simmer for 3 minutes. Stir in the cornstarch and water mixture and cook until the sauce thickens. Return the meatballs to the skillet and simmer for 10 minutes until fully cooked. Meanwhile, cook spaghetti according to package instructions, about 10 minutes.
- Drain the spaghetti and toss lightly with some of the sauce.
- Plate the spaghetti, top with meatballs and remaining sauce, and sprinkle with sliced green onions before serving.
Notes
- Do not overmix the meat mixture to keep the meatballs tender.
- Brown the meatballs well before simmering for deeper flavor.
- Taste the sauce before finishing and adjust sweetness or tang if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 18 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg