Soy-Glazed Beef Meatballs Soy-Glazed Beef Meatballs

Soy-Glazed Beef Meatballs | Food styling by Claire Stubbs | Prop styling by The Props Image by: Maya Visnyei

These aren't your nonna's meatballs, but they're just as juicy, tender and flavourful. We take this version up a notch with a sweet and savoury glaze that's great in a noodle salad, on personal naan pizzas and bathed in a lemony broth with orzo and zucchini.

  • Prep time 50 minutes
  • Total time 1 hour

Ingredients

  • 5 slices white bread , crusts removed
  • 1/2 cup 2% milk
  • 2 large eggs
  • 3 tablespoons sodium-reduced soy sauce
  • 3 cloves garlic , finely grated or pressed
  • 1 tablespoon grated fresh ginger
  • 1.5 kg lean ground beef
  • 1/3 cup finely chopped cilantro
  • 3 green onions , finely chopped
  • 1/2 teaspoon hot pepper flakes (optional)
  • 2 teaspoons grated lemon zest
Soy Glaze:
  • 3/4 cups cold water
  • 3 tablespoons cornstarch
  • 1/2 cup sodium-reduced soy sauce
  • 1/4 cup maple syrup
  • 3 tablespoons rice vinegar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sesame oil

Method

Position racks in top and bottom thirds of oven; preheat to 400°F. Tear bread into bite-size pieces. In bowl, using hands, mash bread with milk until fine paste. In small bowl, whisk together eggs, soy sauce, garlic and ginger. Set aside. 

In large bowl, crumble in beef; add cilantro, green onions, hot pepper flakes (if using) and lemon zest. Pour egg mixture and bread mixture over top; gently stir just until combined (do not overmix).

Firmly roll by rounded 2 tbsp into balls; arrange on 2 baking sheets. Bake, switching and rotating pans halfway though, until no longer pink inside and browned all over, 15 to 20 minutes.

Soy Glaze: Meanwhile, in small bowl, whisk water with cornstarch. In small saucepan, bring soy sauce, maple syrup, vinegar and ginger to boil over medium-high heat, stirring constantly, about 2 minutes. Reduce heat to medium; whisk in cornstarch mixture until sauce thickens, about 1 minute. Remove from heat; stir in sesame oil. Transfer Soy Glaze to large bowl, reserving 1/2 cup for  Naan Meatball Pizzas.

Using slotted spoon and working in small batches, transfer meatballs to Soy Glaze; gently toss to coat. Refrigerate in airtight container for up to 3 days.

Test Kitchen Tip: Wet your hands to prevent the meatball mixture from sticking when rolling.

Makes about 38 meatballs.

Soy-Glazed Mini Beef Meatballs
Roll one-third of the beef mixture by rounded 2 tsp into balls; bake in 400°F oven until no longer pink inside, 8 to 10 minutes. Continue with recipe as directed.

 

Nutritional facts Per meatball: about

  • Sodium 177 mg
  • Sugars 1 g
  • Protein 9 g
  • Calories 90
  • Total fat 4 g
  • Potassium 137 mg
  • Cholesterol 33 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g
Share X
Lunch & Dinner

Soy-Glazed Beef Meatballs

Login