This Spicy Ginger Meatball Stir-Fry Will Make You Forget All About Takeout

Sami Allen

Everyone has a favorite takeout joint to which they feel forever loyal. We won’t lie — we love that place around the corner that cooks up the best sesame chicken ever. But we’ve got a recipe that will kick even the most esteemed Chinese takeout to the curb.

This ginger meatball stir-fry is an interesting take on a classic with a kick from Sriracha. It’s big on flavor and, better yet, it only takes 30 minutes or less to cook.

Sami Allen

Spicy Ginger Meatball Stir-Fry

Ingredients

Meatballs

• 1 lb. ground chicken
• 1 Tbsp. sesame oil
• 1 egg
• 1/2 cup Panko breadcrumbs
• 1 Tbsp. Sriracha
• 1 tsp. ginger
• 1 tsp. salt
• 1 tsp. pepper
• 1 Tbsp. low-sodium soy sauce

Vegetables

• 1 cup sugar snap peas
• 1 big head or 2 cups broccoli, cut into florets
• 1 cup chopped carrots

Sauce

• 1 Tbsp. sesame oil
• 1 Tbsp. Sriracha
• 1 tsp. ginger
• 2 Tbsp. hoisin sauce
• 1/4 cup low-sodium soy sauce
• 1/4 cup water
• 1 tsp. salt
• 1 tsp. pepper
• 2 Tbsp. honey

Instructions

In a large bowl, combine all the ingredients for the meatballs and mix them with your hands or a spoon until they’re fully incorporated. Form the mixture into one-inch meatballs, and then place them in a skillet on medium-high heat with sesame oil. Cook for about 10 minutes, turning meatballs frequently to ensure that all sides are nice and brown.

Add the carrots and cook them for about five minutes or until carrots feel slightly tender.

In another bowl, add the ingredients for the stir-fry sauce and mix them until they’re fully combined. Pour the sauce into the skillet and add the broccoli and snap peas. Cook it for another five to 10 minutes, or until the meatballs are fully cooked (you can cut into one and check to see that it’s all one white color!) and vegetables are tender yet crisp.

Scoop out the stir-fry and add it to a bed of rice, toss rice noodles in, or skip the carbs altogether!