Scallion Meatballs With Soy-Ginger Glaze
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½cup dark brown sugar
- ½cup soy sauce, preferably Japanese or reduced sodium
- ½cup mirin sweet rice wine, or ½ cup sake with ¼ cup sugar
- ¼cup chopped peeled ginger
- 1teaspoon ground coriander
- 4whole black peppercorns
- 1pound ground turkey
- 4large or 6 small scallions, finely chopped
- 1bunch cilantro, finely chopped about 1 cup
- 1egg, lightly beaten
- 2tablespoons sesame oil
- 2tablespoons soy sauce
- Freshly ground black pepper
- Vegetable oil
For the Sauce
For the Meatballs
Nutritional analysis per serving (24 servings)
69 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 5 grams protein; 380 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make sauce: Bring sugar and ½ cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)
- Step 2
Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
- Step 3
In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.
Private Notes
Comments
Made this several times and loved it. Then decided I was lazy and entitled and sick of rolling meatballs, so I doubled the recipe, added 1cup panko and made it into a meatloaf. A glorious, angels-weeping, masterpiece of a meatloaf. This is seriously THE BEST thing I've ever made, and it's my husband's absolute fave - he grunts and roars and clenches his fists in dramatic fashion with every bite. And he normally eats like a 5 yr old - hates everything. Good thing he's pretty.
I've made this several times now, and like the others who have commented, I found the sauce to be much too sweet. I now use sake instead of mirin. I also use only 3 T of sugar instead of a 1/2 cup.
After cooking the meatballs, I set them aside and deglaze the pan with about 1/3 cup of sake and let it bubble for a couple of minutes. Then I add the soy-ginger sauce to the pan. Finally, I toss the meatballs back in, and serve white rice on the side. Great family dinner.
I decided to turn this into a noodle dish. Made the meatballs (added breadcrumbs to give it a little more firmness) and baked them in the oven. Fresh Udon noodles and sauteed veggies finished with fresh sauteed spinach. Top the noodles and veggies with meatballs and drizzle with hoisin sauce. A very happy 2 year old!
Word to the wise: you can’t freeze the sauce because of the alcohol content in the mirin. I’m prepping freezer meals ahead of having a baby, and I thought our freezer was breaking/overloaded after my cubes of sauce wouldn’t freeze for 2 days. Then I realized what was going on. The plain meatballs froze great though! Meatballs freeze great though
This sauce is soooo good! You would eat an old shoe if it was smothered in it. I used the sake option and omitted the white sugar as a 1/2 cup of brown sugar seemed sufficient. It was perfectly sweet. I added panko and the meatballs were perfectly moist! I baked the meatballs at 375° for 22 mins. I will make this again.
Delicious. I doubled the amount of meat in the meatball recipe, using 1 pound of ground chicken and 1 pound of ground pork, added panko as others have suggested, and baked the meatballs. I made it all a day ahead and reheated it in the oven before serving.