Sesame Meatballs | The Jewish Week | Food & Wine

Sesame Meatballs

Sesame Meatballs

Miriam Pascal's Sesame Meatballs

6 servings

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This fun hybrid of sesame chicken and meatballs yields a crowd-pleasing, kid-friendly version of a familiar and popular dinner dish.



2 pounds ground beef

1 egg

1 teaspoon soy sauce

1 teaspoon kosher salt

1 teaspoon garlic powder

2 Tablespoons bread crumbs

2 Tablespoons sesame seeds

2 Tablespoons oil


¾ cup ketchup

½ cup chicken or vegetable broth OR water

2 Tablespoons soy sauce

2 Tablespoons rice vinegar

1 Tablespoon toasted sesame oil

2 Tablespoons honey

1 teaspoon garlic powder

½ teaspoon ground ginger

3 Tablespoons sesame seeds

  1. Prepare the meatballs: Place meatball ingredients into a large bowl; mix until combined. Form mixture into 1-inch balls.
  2. Heat oil in a large, deep frying pan over high heat. Working in batches, brown meatballs for about 2 minutes per side. Pour off any rendered fat.
  3. Meanwhile, prepare the sauce: Add sauce ingredients to a small bowl; whisk until smooth.
  4. Pour sauce over browned meatballs; stir gently to coat all meatballs.
  5. Cover; cook over high heat for a few minutes, until the sauce is bubbling. Reduce heat; simmer for 15-20 minutes, until meatballs are cooked through.

Note: You can serve these as an appetizer as well. Simply form the mixture into mini meatballs. You will need to reduce the simmer time by a few minutes.

Plan Ahead: These meatballs freeze well in an airtight container. 

Reprinted with permission from Real Life Kosher Cooking, Copyright 2017 by Miriam Pascal published by Artscroll Publications.

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