Join Octofree to get a handy, printable chart of substitutions for common ingredients.
Join Octofree to get a handy, printable chart of substitutions for common ingredients.

Peppery Ginger-Garlic Meatballs

On a rainy, run-of-the-mill or otherwise ho-hum day, I like to put together a bold, flavorful meal. These succulent, spicy meatballs get their unexpected kick from a full teaspoon of black pepper, fresh ginger and two minced cloves of garlic. They’re also great if anyone in your family is feeling under the weather, waking up taste buds and boasting the healing power of ginger and garlic. I love this recipe for how easy the meatballs are to make and clean up after (just one bowl and one sheet pan), and their versatility: they freeze well, and leftovers are great plain or dropped into broth for a steamy, hot lunch. For dinner, I like to serve them with rice noodles doctored up with sesame oil, a splash of rice wine vinegar, garlic salt and red pepper flakes, plus a green salad.

This meal can be made into a freezer meal (see “Make it a freezer meal” instructions below.) To make freezer meal prep easier, I suggest investing in baggy stands to hold your freezer bags upright while prepping, and reusable freezer bags to cut down on single use plastics.

Please note: This post includes affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!

Peppery Ginger-Garlic Meatballs

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5

Ingredients

Instructions

  • Heat oven to 425 degrees.
  • In a large mixing bowl, combine all ingredients and gently mix until everything is distributed evenly.
  • Form the mixture into 12 golf-ball-sized meatballs, placing them on a parchment-lined or lightly oiled baking sheet.
  • Place sheet in oven and bake approximately 15 minutes or until a meat thermometer reads 165 degrees.

To make it a freezer meal:

  • Follow steps 1-3 above, then place cookie sheet into freezer for 8 hours or until meatballs are frozen. Remove pan from freezer and transfer frozen meatballs into a freezer-safe bag (I love these silicone reusable ones), label and freeze up to three months. When you’re ready to serve them, thaw in the refrigerator, place on a parchment-lined or lightly oiled baking sheet and bake at 425 degrees approximately 15 minutes or until a meat thermometer reads 165 degrees.
yellow horz line 1300px 1

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

liz bio rect

Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

Learn More »
yellow horz line short

Sign Me Up!

Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.

Sign Me Up!

Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.