Scallion meatballs with soy ginger glaze is a delightful dish that combines classic flavors with a modern twist. The succulent meatballs are made with a blend of ground pork and beef, infused with the aromatic flavors of scallions, garlic, and ginger. The flavors are further enhanced by the savory soy ginger glaze, which adds a delightful sweet and salty taste to the dish. Serve these delectable meatballs as an appetizer or main course, and prepare to tantalize your taste buds with a symphony of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
SCALLION MEATBALLS WITH SOY-GINGER GLAZE
Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails. They'll go quickly.
Provided by Julia Moskin
Categories dinner, sauces and gravies, appetizer
Time 1h
Yield About two dozen meatballs
Number Of Ingredients 14
Steps:
- Make sauce: Bring sugar and 1/2 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.)
- 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.
- 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.
SCALLION MEATBALLS WITH SOY-GINGER GLAZE
Steps:
- Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve. Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll - eh, more like toss the meatballs from palm to palm until they're roundish - meatballs with damp hands. 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 platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs. Do ahead: The sauce can be made up to 2 days in advance and refrigerated until needed. If needed, you can rewarm or keep the meatballs warm in a 200-degree oven until ready to serve
SCALLION MEATBALLS WITH SOY-GINGER GLAZE
Categories turkey
Number Of Ingredients 17
Steps:
- Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve. Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll - eh, more like toss the meatballs from palm to palm until they're roundish - meatballs with damp hands. 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 platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.
GINGER CHICKEN MEATBALLS
This is a twist on the traditional meatball recipe. Enjoy! Top with sliced scallions.
Provided by Sophie
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
- Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
- Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 11.9 g, Cholesterol 106.8 mg, Fat 9.2 g, Fiber 1 g, Protein 29.9 g, SaturatedFat 1.5 g, Sodium 459.6 mg, Sugar 1.3 g
Tips:
- Choose the freshest ingredients possible. This will ensure that your meatballs are flavorful and juicy.
- Don't overwork the meat mixture. Overworking the meat will make the meatballs tough.
- Use a light touch when forming the meatballs. This will help to keep them tender.
- Brown the meatballs in a hot pan. This will help to seal in the juices and prevent them from drying out.
- Simmer the meatballs in the soy-ginger glaze until they are cooked through. This will allow the flavors of the glaze to penetrate the meatballs.
- Serve the meatballs hot with rice or noodles.
Conclusion:
Scallion meatballs with soy-ginger glaze are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. The meatballs are juicy and flavorful, and the glaze is sweet, savory, and slightly tangy. This dish is sure to be a hit with everyone who tries it.
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