These soy-maple meatballs are easy to make, easy to eat, easy to accidentally devour 20 of these in one sitting. Oops!
Sometimes after I finish cooking a dish and I taste it, I speak to myself aloud, alone in my apartment, and tell myself how awesome I am. Like, “Shit I love myself so much right now.” When I first made these meatballs I nearly damn cried. It’s the only meat dish I’ve wanted to eat since then. So rest assured, I’d eat these for a month straight, it is that good.
You can probably make these with any meat you want. I like to use a combination of turkey and pork, but ‘Turkey & Pork Meatballs with Maple-Soy Glaze’ doesn’t sound as nice. The extra fat in the pork will help keep the meatballs tender since turkey is pretty lean. Turkey works alone just fine though and chicken, pork, and beef are also great with this. Go wild. Just don’t use horse meat or some shit please. It’ll be dry af.
Anyway here’s the recipe have fun and as always, let me know if you tried it and have any feedback I’ll love you eternally and we’ll have a meatball party (not an innuendo).
Turkey Meatballs With Maple-Soy Glaze
- 1 kg ground turkey or half turkey half pork, or other meat
- 1 small onion chopped
- 4 cloves garlic minced
- 1 bunch coriander finely chopped
- 2 egg yolks (or 1 egg +1 yolk, I just reserve the egg whites for baking)
- 2 tsp white pepper
- 1 tbsp salt
- 1 tbsp miso paste
- 2 tbsp gochujang can sub for other chili pastes
- 3 tbsp cold water* or stock
- 1 1/2 tbsp dried herbs optional
- Few drops of sesame oil optional
- Oil for frying as needed
- 60 g maple syrup around 1/4 cup
- 120 ml soy sauce around 1/2 cup
- Mix everything together for the meatballs except for the oil until everything is homogeneous. Don't over-mix as they will start to get tough.
- Make meatballs by scooping out about a tablespoon of the mixture and rolling it into a smooth ball. You can do all of this in advance before you turn the stove on and leave them on a tray or in the mixing bowl so they're ready for you to cook. Or just roll them as you go but that's messier.
- Heat a large pan over medium heat with enough oil to cover the bottom. Cook the meatballs, turning them to brown on all sides until fully cooked, around 7 min.** Set aside.
- In a small sauce pan, add maple syrup and soy sauce and cook on medium high until bubbling. Whisk frequently so it doesn't burn, take off the heat once it thickens enough to coat the back of a spoon. Make sure to taste it around half way through the thickening process and at the end, as the sugars will caramelize and it will be a lot different from when you first poured the mix in.
- Pour the glaze over the meatballs and toss/stir to coat evenly.