Sweet and Savoury Asian Meatballs
This is a recipe for sweet and savoury Asian meatballs with a maple, miso, soy sauce glaze. The glaze is similar to that of our maple glazed mushroom recipe, but with a few additions.
One important thing to remember when making meatballs is to not pack them too tightly. You want to allow the meatball to remain light and fluffy on the inside, not be dense or tough.
This recipe makes many small-ish meatballs rather than a few large ones. Although meatballs served with spaghetti are sometimes large, we think that smaller is more appetizing for this style of meatball. It also makes for more even cooking in the oven as well as allows for a better coating of sauce.
We hope you enjoy these sweet and savoury asian meatballs!
- 0.5 cups light soy sauce
- 0.75 cups dark maple syrup
- 2 tablespoons rice vinegar
- 4 teaspoons red miso paste
- 2 cloves minced garlic
- 2 teaspoons red chili powder
- 700 grams lean ground beef
- 0.25 white onion
- 1 cup panko bread crumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons oregano
- 1 egg
- 1 cup finely chopped curly parsley
- 0.5 cups milk
Mix all sauce ingredients together in a small pot and heat on medium heat.
Reduce sauce until thick or approximately 50% original volume.
Set aside to be served with meatballs.
Preheat oven to 425F and line two large baking sheets with aluminum foil.
Add all meatball ingredients to a large mixing bowl and mix them together gently.
Roll meat mixture into balls about 1.5"-2" in diameter (about 45g-50g each) and place on baking sheets. Its important not to pack the balls too tightly otherwise they won't be light and fluffy.
Bake for 10 minutes on upper and lower racks.
Swap sheets on upper and lower racks. Bake for another 10 minutes.
Remove from oven and toss in sauce.