Thursday, April 4, 2013

Spicy Apple Glazed Meatballs

Every culture has their favorite way to prepare meatballs.  Whether simmered in a hearty marinara, cooked in a yogurt/sour cream sauce, or steamed in a rich stock they are part of traditional comfort meal.  At our house, we love all versions of the meatball.  I often prepare meatballs in advance and store in the freezer for a later meal.

I serve this with steamed bok choy or sesame green beans and red quinoa.


Meatball Recipe

1 egg
1/4 cup milk or (use almond or coconut milk for a dairy free option)
2 slices white or whole-wheat bread, torn
1 pound 85% lean ground beef
1 small shallot, minced
1 tablespoon cilantro, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon olive oil

Apple Glaze
1 cup apple juice
1/4 reduced-sodium soy sauce
3 tablespoons packed brown sugar
1 1/2 teaspoons cornstarch
1 teaspoon ground ginger
1/4 red pepper flakes
6 green onions, chopped diagonally


In a large bowl whisk together egg and milk. Add bread. Let stand 10 minutes, or until bread is softened. Add beef, shallot, ginger, cilantro, black pepper, salt, and cayenne pepper. Mix thoroughly with hands. Shape beef mixture into 48 one-inch meatballs.

For Apple Glaze, in a small bowl combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper. Set aside.

In a 12-inch skillet heat oil over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crusty on outside and no longer pink inside. Transfer meatballs to a covered dish; cover to keep warm. Drain fat from skillet and then wipe out the skillet.

Now take the same skilled and cook juice mixture, stiring occassionally until thickened and bubbly. Then cook an additional 2 minutes. Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs a serving dish. Top with green onions.

Recipe at a glance:


Chef's Tip: *The meatballs may be prepared ahead of time and frozen.  Shape meatballs, place on a cookie sheet lined with parchment paper, and pop into the freezer for 15-20 minutes.  Remove from sheet and place into a zip top bag.  Thaw in the refrigerator 24 hours prior to using. * These can be shaped into 1/2 inch meatballs and served as appetizers.

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