Instructions

1. 1

   In a large bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, 1 tablespoon soy sauce, 1/2 teaspoon ground ginger, salt, and pepper.

2. 2

   Use hands to gently mix everything together until just combined. Be careful not to overmix to avoid tough meatballs.

3. 3

   Roll the mixture into 1-inch balls. Should yield about 25-30 meatballs.

4. 4

   Use a small cookie scoop to keep them uniform for even cooking.

5. 5

   Heat a large skillet with 1 tablespoon olive oil over medium-high heat.

6. 6

   Add meatballs in a single layer, working in batches if necessary to avoid overcrowding.

7. 7

   Cook, turning occasionally, until browned on all sides and cooked through (8-10 minutes). Internal temperature should reach 160°F (71°C).

8. 8

   Remove cooked meatballs and set aside on paper towels to drain excess fat.

9. 9

   While meatballs cook, whisk together apple cider vinegar, granulated sugar, ketchup, 2 tablespoons soy sauce, cornstarch, water (or pineapple juice), and 1/2 teaspoon ground ginger.

10. 10

    Whisk until cornstarch is completely dissolved and no lumps remain.

11. 11

    In the same skillet (after removing meatballs and excess grease), pour in the sauce mixture.

12. 12

    Bring to a simmer over medium heat, stirring constantly until sauce thickens.

13. 13

    If adding optional vegetables, add them now and cook for 2-3 minutes until slightly softened.

14. 14

    Return cooked meatballs to skillet and toss gently to coat with sauce.

15. 15

    Simmer for 2-3 minutes to allow flavors to meld and meatballs to warm through completely.

16. 16

    Transfer to serving platter. Garnish with sesame seeds and chopped green onions if desired.