Soy-Glazed Meatballs
with Bell Pepper, Carrot & Green Bean Stir-Fry
- Wheat
- Fish
- Soy
- Milk
One of our favorite cheffy tricks for taking meatballs from ordinary to extraordinary? Just add a flavorful glaze! Here, we blend scallions and ginger into ground beef, then form into meatballs and roast until tender. While they’re still hot from the oven, we toss them in a blend of soy glaze and chili sauce for spicy, sweet, and savory notes. They’re served over a stir-fry of tender bell pepper, carrots, green beans, and citrusy ponzu sauce, then sprinkled with sesame seeds for nutty crunch.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 unit
Bell Pepper
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
6 ounce
Green Beans
4 ounce
Shredded Carrots
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Sesame Seeds
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
(Contains: Soy)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate ginger. Trim green beans if necessary. Halve, core, and thinly slice bell pepper into strips.
• In a large bowl, combine beef*, panko, scallion whites, half the ginger, salt (we used 3⁄4 tsp salt; 1 1⁄2 tsp for 4 servings), and pepper. • Form mixture into 10-12 (20-24 for 4) 1 1⁄2-inch meatballs. Spread out on a baking sheet. • Bake on top rack until meatballs are browned and cooked through, 14-16 minutes.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook until slightly softened and lightly browned, 3-4 minutes. • Stir in bell pepper and cook, stirring occasionally, until veggies are browned and tender, 4-5 minutes more. • Add carrots; cook, stirring, until slightly softened, 1-2 minutes. Season generously with salt and pepper.
• Add ponzu, half the sesame seeds (save the rest for serving), remaining ginger, and 1 TBSP butter (2 TBSP for 4 servings) to pan with veggies. Cook, stirring, until ginger is fragrant and butter has melted, 1 minute. Season with salt and pepper. • Remove pan from heat; keep covered until ready to serve.
• In a second large microwave-safe bowl, combine sweet soy glaze with chili sauce; microwave until just warmed through, 30 seconds. • Once meatballs are fully cooked, carefully add to bowl and toss with sauce to coat.
• Divide veggie stir-fry between plates or shallow bowls; top with meatballs and any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The soy-glazed meatballs earned consistent praise for their bold, savory-sweet flavor; some found the glaze too sweet or salty and recommend using less.
- Ease of prep: Most found the recipe straightforward, though several noted the actual prep time runs longer than estimated, especially for the 4-serving version.
- Suggestions: Add rice, soba noodles, or udon on the side — a large number of reviewers felt the dish needed a starch to feel complete. To tame saltiness, one reviewer halved the glaze and added a splash of chicken broth with great results.
- Leftovers: Leftovers reheated beautifully — one reviewer noted stirring everything together the next day made the flavors even better 🍲.
- Vegetables: Some felt there were too many carrots; swapping shredded carrots for carrot sticks or reducing the amount helped balance the dish. A few added mushrooms, zucchini, or extra green beans to boost variety.
- Green beans: Green beans were a recurring sticking point — cook them a little longer than instructed if you prefer them tender rather than firm.
Reviews from our home cooks
The soy-glazed meatballs were delicious. I loved the ease of the prep work. I would have never thought to make a veggie stir fry with no rice. I was surprised at how filling it was because I was concerned without the rice my husband would still be hungry but he said it was the perfect portion.
Great flavor mix of the soy glaze sauce and the sweet chili sauce. Made a side of white rice to go with. Only thing I did not enjoy was the green beans with this one. The carrots and red peppers were great. Maybe sugar snap peas?!
4 REALLY GREAT meals. Made things easier for me by pan frying ground beef & moving to dish with sauces. Pan fried the green beans, bell pepper & carrots and moved to dish spread around the edges & put the beef in the middle. Also, THANKS for the 85% ground beef - please keep this up for future meals.
Great meal for the health conscious. Added zucchini and onion to the carrot stir fry for more flavor. Meatball sauce was very flavorful and added to the turkey meatball.
We loved the soy glaze but thought the meatballs themselves were somewhat blah. We added a few squeezes of lemon juice and that took the entire meal to another level. I recommend adding lemon zest to the meatballs and then adding juice from half a lemon squeezed into the glaze with the other half lemon served on the side.
We try to eat healthy meals, so we really liked the vegetable-heavy recipe. Wonderful meatballs with a very tasty glaze!
I jazzed this one up by adding mushrooms with the green beans, julienned bamboo shoots with the carrots and adding some piri-piri sauce to the glaze.
Loved this! It was nice to have only veggies & not a starch with the meatballs. Larger cut carrots needed to eat easily
Love the glaze on the meatballs. Also loved the lack of carbs and a pan full of veggies
Family lived this..... the glaze is rather salty, so I cut it in 1/2 & added a splash of chicken broth to the sauce to dilute a bit. Family LOVED this one.
