Shark Bite Orange-Ginger Beef Meatballs
Bite-size beef meatballs are coated in a tangy orange-ginger glaze for a warm party snack.
Food safety
Cook ground beef to 160°F (71°C), measured with a food thermometer.
Allergens: egg, wheat, soy
Equipment
- Mixing bowl
- baking sheet
- parchment
- small saucepan
- thermometer
Ingredients (for 4 servings)
- 1 lb ground beef (450 g)
- ⅓ cup plain breadcrumbs (35 g)
- 1 large egg
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ½ cup Florida orange juice (120 ml)
- 1 tablespoon low-sodium soy sauce or coconut aminos
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- Black pepper
- a little neutral oil for the pan
Directions
Heat oven to 400°F (205°C). Line a baking sheet with parchment and lightly oil it.
Mix beef, breadcrumbs, egg, half the ginger, garlic, salt, and pepper just until combined. Shape into 16 small meatballs and space them on the sheet.
Bake 15–20 minutes, until the center of a meatball reaches 160°F (71°C).
Meanwhile, simmer orange juice, soy sauce or coconut aminos, honey, and remaining ginger in a small saucepan for 3 minutes.
Stir in the cornstarch mixture and cook, stirring, until glossy. Toss the fully cooked meatballs in the sauce and serve with toothpicks.
Skill taught
Thickening a quick citrus sauce without overcooking it.
Affordable substitution
Use ground turkey; cook to 165°F (74°C).
Party option: Keep a second bowl of glaze on the side and label the soy-containing version.
Relaxed option: Serve over a small scoop of rice as a casual snack plate.
Leftovers and storage
Refrigerate leftovers within 2 hours for up to 3 days; reheat to 165°F (74°C).