Method
- Step 1: In large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, chopped green onions, salt, and black pepper. Mix gently with hands just until ingredients are evenly distributed—don't overmix or meatballs will be dense and tough.Step 2: Scoop mixture using cookie scoop or spoon to create portions of about 1½ tablespoons each. Roll between palms to form smooth, round balls approximately 1½ inches in diameter. You should get 18-20 meatballs total. Place formed meatballs on parchment-lined plate and refrigerate for 30 minutes to firm up.Step 3: While meatballs chill, make honey sriracha glaze: Whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic in small saucepan over medium heat. Bring to gentle simmer, then whisk in cornstarch slurry (cornstarch mixed with water). Cook for 2-3 minutes, whisking constantly, until sauce thickens noticeably and coats the back of spoon. Remove from heat and set aside.Step 4: Preheat air fryer to 380°F for 3-5 minutes. Spray air fryer basket generously with cooking spray to prevent sticking. Remove chilled meatballs from refrigerator and arrange in single layer in air fryer basket, leaving space between each meatball for air circulation. Don't overcrowd—cook in batches if needed.Step 5: Air fry meatballs at 380°F for 10-12 minutes, shaking basket gently halfway through cooking time, until meatballs are browned on all sides and internal temperature reaches 160°F on instant-read thermometer. Remove cooked meatballs to large mixing bowl.Step 6: Pour honey sriracha glaze over cooked meatballs and toss gently but thoroughly to coat every meatball completely with sauce. Return glazed meatballs to air fryer basket (no need to spray again) and air fry at 380°F for 3-4 more minutes until glaze caramelizes and becomes sticky and glossy.Step 7: Transfer finished meatballs to serving platter, sprinkle generously with toasted sesame seeds and sliced green onions. Add red pepper flakes if you want extra heat. Serve hot with toothpicks for appetizer service, or over steamed white rice for main course. For best flavor and texture, enjoy within 20 minutes while glaze is still sticky and meatballs are hot.
Notes
Nutrition Facts (per serving): Carbs: 24g | Protein: 22g | Fat: 14g