Scallion Meatballs With Soy-Ginger Glaze

Made this several times and loved it. Then decided I was lazy and entitled and sick of rolling meatballs, so I doubled the recipe, added 1cup panko and made it into a meatloaf. A glorious, angels-weeping, masterpiece of a meatloaf. This is seriously THE BEST thing I've ever made, and it's my husband's absolute fave - he grunts and roars and clenches his fists in dramatic fashion with every bite. And he normally eats like a 5 yr old - hates everything. Good thing he's pretty.

I've made this several times now, and like the others who have commented, I found the sauce to be much too sweet. I now use sake instead of mirin. I also use only 3 T of sugar instead of a 1/2 cup.

After cooking the meatballs, I set them aside and deglaze the pan with about 1/3 cup of sake and let it bubble for a couple of minutes. Then I add the soy-ginger sauce to the pan. Finally, I toss the meatballs back in, and serve white rice on the side. Great family dinner.

I decided to turn this into a noodle dish. Made the meatballs (added breadcrumbs to give it a little more firmness) and baked them in the oven. Fresh Udon noodles and sauteed veggies finished with fresh sauteed spinach. Top the noodles and veggies with meatballs and drizzle with hoisin sauce. A very happy 2 year old!

Delicious! made this tonight with a few modifications.Added the panko as recommended by others; I browned as directed, and then baked at 350 for about 10 min. to complete cooking. I made a sauce that I have made before that is similar, but with less sugar: 1/3C soy sauce,1/4 C rice vinegar,1T sesame oil, 1T chopped scallions,1T packed brown sugar, 1t grated fresh ginger, 1/2t minced garlic and 1/2t crushed red pepper flakes. Served with white rice and a vegetable, it was a big hit!

Marie, your are inspiring! So here's what I did:

-Doubled everything in the recipe except the cilantro, which I can't eat; substituted 1 c. finely minced fresh parsley.
-Added 1 c. panko.
-Made the glaze as written but with only 3 T of brown sugar, no other sugar, and 1/4 c. mirin.
-Cooked the meatloaf in glass loaf pan at 375F; after 30 min. I brushed the top with glaze and kept cooking for 1 hr. total time until internal temp was 160F.
-Let rest 15 min. before serving.
-Fabulous!

Try keeping the mixture cold, and dip your fingers into cold water occasionally when rolling it into balls. That should help.

Baked the meatballs, 400F convection which browned them slightly. Poured sauce over for last 5 minutes--easy!

I treated the meatballs like a soft drop cookie, chilled first for 15min. Then used two spoons to guide them onto the pan in a "ball" shape. Worked beautifully and your hands stay clean.

I found the meat mixture too wet as well, so added some panko to help it hold it shape - rice vinegar instead of mirin and less sugar than called for helped to rein in the sauce's sweetness, but the next time I'd add some hot pepper as well. (Thanks, Steve!)

These were great! I followed suggestions of others and added about 1/4 cup panko to the meat mixture which worked out well. They taste like the inside of potstickers but fried (heavenly). I made only half the sauce and it was still more than we needed, also next time I will cut back on the sugar. We did think the sauce complimented the meatballs. My daughter wants them on a regular basis!

This is a go to recipe for my family. I have tried every suggestion on this site and come to the conclusion that its really up to you to do what works for you. I use less sugar in the sauce and more spice. I add panko to the meatballs and more herbs and green onions plus red pepper for a bit of zing. I have tried baking at 400 deg for 15 minute and frying. The baked version is more juicy but I like the browning of the frying. A minute under the broiler can help the baked

Mix as written (don't bother with panko), chill well then form into meatballs with a scoop or with oiled hands. Bake (rather than sauté) at 450 on the top rack of your oven till done, maybe 10 minutes if small.

Made this twice, the first time I doubled the recipe and followed it exactly with exception on using only 1 cup of chopped cilantro, it was all I had, plus I baked the meatballs instead of frying them. I did lightly broil at the end to get them slightly browned. Also made them a day ahead and warmed in the oven before serving. They were fantastic and a big hit. I used a melon ball scooper to make them and that worked great. The doubled recipe made 55 meatballs. See 2nd post for more.

Great taste and texture. We used a small portioner to make the meatballs. It worked well, but clean up required toothpicks to get the small bits out. The sauce was very sweet; a shake of hot pepper flakes and some rice vinegar provided some balance. Also, I would make 1/2 batch of sauce next time.

Delicious! I made this but did a bit of a spin by converting to an Asian-flavored pasta dish. Tossed the caramelized sauce and meatballs with udon noodles, scallions and garnished with crushed peanuts & bean sprouts....YUM!