I stumbled upon this soy glazed meatballs recipe while waiting for my husband’s 2-hour dental appointment. My family and I love meatballs so this recipe caught my attention. I have made and shared a number of meatball recipes in the past. Some of our favorites are: chicken teriyaki meatballs, big braised meatballs and easy meatball goulash.
This recipe is similar to the chicken teriyaki meatballs that I made before in that in both recipes the meatballs are baked first and then coated with a glaze. This recipe is different though, in the sense that it uses white bread instead of the usual breadcrumbs. The bread was soaked first in milk for a couple of minutes then mixed with the rest of the ingredients. The meatballs came out soft and juicy and not dry or overcooked. My husband and son raved on how soft and delicious the meatballs were. The soy glaze made them even better! I decided not to put all the meatballs in the soy glaze and saved some for my spaghetti the next day. I was not disappointed, the spaghetti with the meatballs were delicious as well!
Soy Glazed Meatballs
- 5 slices firm white bread, crusts removed and torn into small pieces
- 1/2 cup 2% milk
- 2 large eggs
- 3 tbsp sodium-reduced soy sauce
- 3 cloves garlic, grated
- 1 tbsp grated fresh ginger
- 3 lbs lean ground beef
- 1/3 cup finely chopped cilantro
- 3 green onions, finely chopped
- Soy Glaze:
- 1/2 cup sodium-reduced soy sauce
- 1/4 cup maple syrup
- 3 tbsp rice vinegar
- 2 tsp grated fresh ginger
- 3 tbsp cornstarch dissolved in 3/4 cups cold water
- 1 tsp sesame oil
- Position racks in top and bottom thirds of oven and then preheat to 400 degrees F. Line two rimmed baking sheets with parchment papers and set aside.
- In a bowl, soak the bread in milk for 2 minutes and then mash into fine paste. In a small bowl, whisk together the eggs, soy sauce, garlic and ginger, and stir to combine. Set aside.
- In large bowl, combine together the beef, cilantro and green onions. Add the bread mixture and egg mixture; gently stir until well blended (do not overmix).
- Scoop 2 tablespoons of the meat and form into balls. Arrange the meatballs onto the prepared sheets. Bake, switching and rotating pans halfway though, until the meatballs are lightly browned and cooked through, about 20 to 25 minutes.
- In the meantime, prepare the glaze by combining the soy sauce, maple syrup, vinegar and ginger in a saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly, about 2 minutes. Reduce heat to medium; whisk in cornstarch mixture until sauce thickens, about 2-3 minutes. Stir in the sesame oil. Add the meatballs into the saucepan and evenly coat them with the soy glaze.
- Serve over rice or on their own.