Scallion Meatballs with Soy-Ginger Glaze
I don’t always post the food I make in the order I make it, so it’s a little coincidental that I am posting two soy sauce based, glazed dishes, one after another. I love these dishes because accompanying soy sauce with flavors like ginger and honey, really masks its strong flavor, that sometimes tends to be a little too much for me, and I’ll eat something that is “glazed” any day.
Anyway, meatballs are allll the rage right now. The Meatball Shop (yes for all your non-New Yorkers, there is a shop…in Manhattan….that just serves meatballs….) is sprouting up new locations faster than you can say polpetta. And I can’t turn my head without finding a restaurant that serves up this delectable fair.
To tell you the honest truth, I’m not a huge meatball person. I totally dig the whole concept of them, but for some reason they never really stuck with me. I enjoy them at restaurants and when others make them, but not enough to cook up my own. But something really struck me about these scallions meatballs. An asian meatball seamed like such an antithesis of meatballs. Shouldn’t this Italian staple be covered in red sauce and cheese? I was intrigued, which meant only one thing, it was time to roll up my sleeves and cook my very first meatball.
All I can say is that I am now hooked! They were super easy to make - just throw all the ingredients into a bowl, mix, and cook. Each bite was loaded with the flavors of sweet, juicy, and tangy meat. It tasted like an inside of the most perfect dumpling…in the best possible way. The sauce/glaze that accompanied them was beyond restaurant quality, and I ended up jarring some to cook with eggplant later in the week. These are a must try that I can’t recommend enough. :)
Read on for the delicious recipe adapted from Canal House Cooking:
