Asian Glazed Meatballs

Asian Glazed Meatballs


Hi guys, how are you doing today? I have a request for you. Could we pretend, just for about 10 minutes, that the Super Bowl did not happen yesterday and it’s, say, next week?  You see, I’m not crazy, it’s just that those asian glazed meatballs would have been perfect for your Super Bowl party and it’s really a bummer I didn’t come up with this recipe earlier. Too bad. Anyway, how was your party in real life? Did you enjoy Beyoncé halftime show? I was quite disappointed by Alicia Key’s interpretation of the National Anthem. No offense if you’re a big fan. And what about the commercials? My favorite was definitively the M&M’s love ballad. Or the ‘Sexy and I know it’. humm not sure. I hope you had a good time and enjoyed great food!

Now, back to those meatballs. If you like anything Asian and are a meat lover, then run to the kitchen ASAP cause you’re going love those. Solal and I like to eat quite spicy so I realize they might be a bit too spicy for your taste, even if I tried not to add too much hot sauce. Just to be on the safe side, make sure to try the meatballs when they’re cooked and if it’s already spicy enough for you, then skip the hot sauce in the glaze mixture. Oh and don’t add any salt at any point, the soy sauce is already salty enough! Enjoy!

Asian Glazed Meatballs

Asian Glazed Meatballs

51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes 12 meatballs

Serving Size: 2 meatballs

Cal: 205 - Protein: 21.2g - Fat: 7.5g - Carbs: 26.3g - Sugar: 14g - Fiber: 6g - WW Old Points: 4 pts - Points+: 6 pts

Ingredients

    For the meatballs
  • 1 lb extra lean ground beef
  • 1 large garlic clove, minced
  • 2 teaspoons sriracha hot sauce
  • 1 egg
  • 1/3 cup panko (japanese breadcrumbs)
  • 2 teaspoons olive oil
  • For the glaze
  • 1/2 low sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup orange juice
  • 1 teaspoon sriracha
  • 1/2 1 tablespoon honey
  • 1 teaspoon ground ginger
  • Topping
  • 1 tbsp toasted sesame seeds
  • 1 tbsp chives, chopped

Directions

  1. In a large bowl, combine beef, garlic, hot sauce, egg and panko. Set aside.
  2. In a medium bowl, combine soy sauce, vinegar, honey, orange juice and ginger. Set aside.
  3. Form meatballs the size of 1 tablespoon with the meat mixture.
  4. Heat 2 teaspoons olive oil in a non-stick skillet on medium-high heat.
  5. Brown meatballs on each sides, about 3 minutes, turning them often. Reduce the heat to medium-low and cook until meat is done, about 6 to 10 minutes, depending on the size of the meatballs. Remove from skillet and place them on a plate.
  6. Pour glaze mixture in the skillet, bring to a boil then reduce and cook until sauce forms a thick glaze, stirring often, about 5 minutes. Be careful not to burn it.
  7. Transfer the meatballs back to the skillet and mix well to cover with glaze.
  8. Serve and top with sesame seeds and chives. Enjoy!
http://notenoughcinnamon.com/2013/02/04/asian-glazed-meatballs/

Asian Glazed Meatballs

 

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Comments

    • says

      Thanks Julia! Asian food is one of my favorite cuisine :)
      I’ve never frozen those meatballs, they disappeared before they had time to reach the freezer haha. But I don’t see why it wouldn’t work. I would cook the meatballs without making the glaze, freeze them and make the glaze only when you’re ready to eat them.

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