Glazed Asian Meatballs With Cilantro Slaw
These succulent Asian meatballs are made with white miso, ginger, and garlic and finished in a soy glaze. They’re perfect served with a crisp and spicy slaw.
Meatballs are quite a heated topic in my family. There are coveted Italian meatball recipes that are not shared, under any circumstances.
You can enjoy their tender, slow-simmered glory at family functions or holidays, but won’t be able to make them yourself. Many have tried to guess their secret, but failed. Is it milk-soaked bread? A 50/50 pork/beef blend? What cheese is used? Or spices? Or herbs?
The world may never know. These meatballs are packed with tons of flavor. But first thing’s first: The most important part of any meatball is the, well, meat! The glaze for these meatballs contains soy sauce, honey, rice vinegar, sesame seeds, and a pinch of red pepper flakes.
The result is a savory, slightly-sweet sauce with a little kick.
Ingredients:
- 2 cups shredded cabbage
- 1 cup shredded carrot
- ¼ cup chopped cilantro
- ½ lime, juiced
- 1 scallion, sliced
- 1 jalapeno, sliced
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 2 tablespoons sesame seeds
- Salt and pepper, to taste
- 1 tablespoon plus 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 2 tablespoons white miso
- 2 tablespoons milk
- 1 egg
- 1/2 teaspoon salt
- 2 scallions, finely chopped
- ¼ cup panko breadcrumbs
- 1 pound ground beef
- 3 tablespoons reduced-sodium soy
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- Pinch of red pepper flakes
- Oil, for frying