Scallion Meatballs with Ginger Soy Glaze

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Adapted from Smitten Kitchen

For the Glaze

  • ½ cup brown sugar
  • ½ cup water
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup peeled, chopped ginger
  • 1 tsp coriander
  • 4- 6 whole black peppercorns

For the Meatballs

  • 1 lb ground turkey
  • 6 scallions, finely chopped
  • ½ cup cilantro, finely chopped
  • 1 egg
  • 1 Tb toasted sesame oil
  • 2 Tb soy sauce
  • Freshly-ground black pepper

Make the glaze – combine sugar and water in a small saucepan over medium heat until sugar is dissolved.  Add all other ingredients.  Bring to a boil, then simmer gently for about 35 minutes or until reduced to the desired consistency.

Pour through a fine mesh strainer and return to the pan.  Cover and keep on low heat until ready to use.

Form the meatballs – combine all ingredients in a bowl and use a fork to thoroughly combine.  Form meatballs (using roughly 1 Tb of the mixture for each one) and set aside.

Heat some oil in a cast iron skillet over medium high heat.  Working in batches, cook meatballs on all sides, about 8 minutes per batch.  (Meatballs can be kept in a 200 degree oven until ready to serve.)  Drizzle with the glaze and serve.

1 Response to “Scallion Meatballs with Ginger Soy Glaze”

  1. 1 PepperBento January 23, 2012 at 3:04 PM

    These look so mouthwateringly tasty.

    I’m defiantly going to try these with a bowl of rice!


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