From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Preheat the oven to 425℉.
2
Line a large baking sheet with parchment paper.
3
In a large bowl, combine the ground beef, breadcrumbs, milk, garlic, scallions, salt, and red pepper flakes.
4
Form into 1½ inch meatballs and place on the baking sheet.
5
Brush vegetable oil on top of the meatballs.
6
Put in the oven and bake for 15 minutes.
7
In a medium-sized bowl, stir together the sour cream, mayonnaise, buffalo sauce, rice vinegar, soy sauce, and honey. Set aside.
8
Place the meatballs on a plate or on top of rice and drizzle the sauce over the top.
9
Top with more chopped scallions.
10
Sprinkle with sesame seeds (optional).
My Calorie Intake
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Tips & Tricks (5)
- Toast Sesame Seeds First 🔥Lightly toast sesame seeds in a dry pan for 1-2 minutes before adding to the sauce to unlock their nutty flavor and prevent them from becoming soggy.
- Bind Meatballs with Milk, Not Just Egg 🥛Soak bread crumbs in milk before mixing into the ground beef—this creates a more tender, juicy meatball than traditional methods and prevents a dense texture.
- Balance Heat with Honey Temperature 🍯Warm the honey slightly before mixing into the sauce to ensure it incorporates smoothly and prevents crystallization when combined with acidic soy sauce and rice vinegar.
- Reserve Scallion Garnish for Finishing 🧅Add fresh scallions only at the very end after removing from heat to preserve their bright, crisp flavor and vibrant color that gets lost with prolonged cooking.
- Brown Meatballs Before Sauce 🎯Sear meatballs in oil until golden on all sides before adding sauce to develop a flavorful crust that adds depth and prevents them from becoming mushy.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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