Scallion Meatballs With Soy-Ginger Glaze Recipe (2024)

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 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!

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!

I love these meatballs which are easy, moist & tasty. I make them with lean, ground turkey, and vary the sauce. The meat mixture has always been too wet to form round meatballs which hold their shape, so I use a plastic bag with a corner cut off to squeeze tidy blobs into the frying pan. That method works fine. I’ve also made the mixture into 4 generous burgers, and cooked them in a skillet. Even easier and delish! The following day we reheated 2 for lunch, and they were superb.

The results of this recipe are delish! I start with a 20 oz pkg of white meat turkey; no panko necessary. Use a plastic bag with corner cut off to squeeze wet meat mixture directly into frying pan in tidy, meatball size blobs. Another time try dividing mixture into 4 generous burgers, and pan fry. Yum!

Added chopped garlic, ginger (generous). Chill in fridge. Convection bake 400 for 25 minutes, pour sauce over for last 5. Cut back on brown sugar in sauce by half, used 1 1/2 Tbsp soy. Next time cut back to 1 Tbsp of each.

Make into meatloaf

Forgot to say that I added fine bread crumbs, about 1/2 cup and baked them in the oven, 350 for 20 minutes

These are delicious. I made them for a New Year's Eve party and I put them in the sauce in a chafing dish. They were all gobbled up.

Reduce brown sugar to 3 tablespoons Add 1/2 cup panko to meatRefrigerate meat mixture before forming into balls

Try adding 3 TBL pinko per lb of meat, adding less than 1 egg, rolling them in flour before cooking and/or chilling them.

Any reason these can’t be baked?

Please verify whether the sesame oil is toasted or not? 2 tablespoons of sesame oil seems like a lot.

Very tasty meatballs! I, too, added panko. The sauce is very salty. Will reduce soy sauce next time.

Any recs on side dishes to go with? (Besides rice/noodles)

If you don’t have mirin or sake, I found this other substitute online (4 tsp. sugar for 1/2 c. rice wine vinegar):- Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.

These meatballs are so yummy and universally beloved that you should always double the recipe. Our original lean turkey mixture was very wet & difficult to work with. We created a makeshift pastry bag from a 1 gallon plastic bag with the corner cut off, and used it to squeeze blobs of the meat mixture into the hot sauté pan. The result was delicious, tender, moist little gems. Any leftovers are even better the next day. This recipe also makes fabulous turkey burgers!

Based on Marie's rhapsodic review, I, too, doubled the recipe, added a cup of panko and made it a meatloaf. Cooked at 350 for 35 mins then put glaze on top and kept cooking until it reached an internal temp of 165F, about 25 more minutes. Our reaction wasn't quite as dramatic as her husband's, but everyone loved it. I don't think of meatloaf as a food for a dinner party, but this version is.