Soy Glazed Meatballs
Servings 36 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
Recipe source: canadaliving.com