Description
This Meatball Stir-Fry is a quick, colorful, and flavor-packed dinner featuring juicy meatballs tossed in a glossy sauce with crisp vegetables. Perfect for weeknights, it’s both satisfying and easy to make.
Ingredients
Scale
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 cup snap peas
- 1 cup carrots, julienned
- 3 green onions, sliced
- Cooked white rice, for serving
Instructions
- Heat a large skillet or wok over medium-high heat and lightly oil it.
- In a bowl, mix ground beef, half the garlic, half the ginger, 1 tablespoon soy sauce, and 1 teaspoon cornstarch. Form into small meatballs.
- Wipe out the skillet and add fresh oil. Sear meatballs until browned and cooked through, about 8–10 minutes. Remove and set aside.
- In the same pan, add remaining garlic and ginger. Stir in bell peppers, carrots, and snap peas. Stir-fry for 3–4 minutes.
- In a bowl, whisk remaining soy sauce, hoisin sauce, 1 teaspoon cornstarch, and a splash of water. Pour into the skillet along with meatballs and vegetables. Stir until the sauce thickens and coats everything.
- Drizzle sesame oil and toss in green onions.
- Serve over cooked white rice and garnish with extra green onions if desired.
Notes
- Prep all ingredients before starting to cook as stir-frying moves quickly.
- For extra heat, add chili flakes or sriracha to the sauce.
- Make meatballs ahead and refrigerate or freeze for quicker meals.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: meatball stir fry, quick dinner, stir fry with meatballs, asian meatball recipe, easy stir-fry