Recipe
Japanese glazed meatballs with pickled vegetables
Learn how to cook this quick and healthy Japanese beef mince recipe.
- Serves 4
- Prep Time 20 mins
- Cooking Time 20mins
Ingredients
- Serves 4
Method
- Place beef mince, soy, garlic, ginger and panko crumbs in a large bowl and mix until combined. Roll into 24 meatballs, about 1 tablespoon each. Soak bamboo skewers in water for 10 minutes, drain and closely thread 3 meatballs onto each skewer.
- Place chopped vegetables in a large heatproof bowl. Place rice vinegar, a pinch of salt flakes and 2 sprigs rosemary in a small saucepan and bring to a simmer, turn off heat and pour vinegar over vegetables, turn to coat and cover with a lid. Leave to pickle for 5-10 minutes for crunchy pickles. Drain before serving.
- Combine glaze ingredients in a bowl and use remaining 2 rosemary sprigs for brushing glaze onto meatballs after cooking.
- Drizzle meatballs with a little oil or spray with oil spray and then place on a preheated BBQ on medium to high heat, cover and cook for 5 minutes then turn over and cook for another 5 minutes. Brush meatballs with glaze using the rosemary skewers while on the BBQ, and brush with extra glaze to serve.
- Cook soba noodles according to packet directions, drain. Serve skewers with pickled vegetables and soba noodles.
Tips
- When turning meatballs on the BBQ, use a palette knife or metal spatula to help you turn them as they have a tendency to stick, and the bamboo skewers get hot.
- Meatballs can be made ahead and frozen. Bake from frozen at 180C fan forced for 15-20 minutes. Glaze in final 5 minutes.
- Try with lamb or veal mince.