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!
Cooking Tips for Perfect Meatballs
To ensure your meatballs come out perfectly every time, start by mixing the ingredients gently. Overmixing can lead to tough meatballs, so just combine everything until it’s evenly mixed. Another tip is to use a scoop or spoon to portion the meatballs, making them uniform in size. This helps them cook evenly. When baking, preheat your oven properly to get that nice golden crust. A good rule of thumb is to bake at 400°F for about 20 to 25 minutes, but keep an eye on them. If you have a meat thermometer, aim for an internal temperature of 160°F for ground beef or pork, and 165°F for poultry.
Serving Suggestions and Pairing Ideas
These soy glazed meatballs are super versatile, so don’t hesitate to get creative with how you serve them. They work wonderfully as an appetizer, just skewered on toothpicks with a side of dipping sauce. If you want a heartier meal, serve them over rice or quinoa for a balanced dinner. You can also toss them in a stir-fry with your favorite veggies. For a fun twist, try them in a meatball sub topped with melted cheese and marinara sauce. They also make a great addition to a salad, adding protein and flavor. Experiment with different sides and sauces to find your perfect combo.
Frequently Asked Questions
What can I use instead of white bread?
If you want to switch things up, try using whole wheat bread or even gluten-free bread. Just make sure to remove the crusts and tear it into small pieces like the recipe suggests.
How should I store leftover meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to three days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag.
Can I make these meatballs ahead of time?
Absolutely, you can prepare the meatball mixture a day in advance and keep it covered in the fridge. Just shape and bake them when you’re ready to serve.
What are some good sides to serve with these meatballs?
These soy glazed meatballs pair perfectly with steamed rice or noodles. A simple side salad or some roasted veggies can also add a nice touch to your meal.
What common mistakes should I avoid when making meatballs?
A big mistake is overmixing the meat mixture, which can lead to tough meatballs. Also, make sure your oven is preheated to get that golden crust, and don’t skip the step of soaking the bread in milk for that juicy texture.
Soy Glazed Meatballs
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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