To start the meatballs, you need beef, (obviously) bread slices plus water, egg, onions, green pepper, garlic, black and white pepper. The white pepper is optional, we love its unique heat and taste This recipe is similar to the beef meatballs.
The beef meatballs is great on its on but this glaze, puts it over the top. The glaze is a sweet and spicy concoction of ginger, garlic, soy sauce, honey and ketchup. It is finger licking good. In fact, I ran into my sister licking the glaze off the pan when she was clearing the sink. You can prepare everything ahead of time including the glaze, dump the meatballs in the oven when ready, warm the glaze lightly, add the baked meatballs and simmer gently to form a thick coating.
There is the recipe for meatballs with ginger garlic glaze
- 2 slices/ 40g white bread with crusts removed
- 1/4 cup/60ml cold water
- 1 large egg
- 1/8 teaspoon white pepper
- 1/2 - 1 teaspoon black pepper
- 1 small onion finely chopped
- 1/4 green bell pepper finely chopped
- salt as required
- 1 pound/ 500g ground or minced beef
- 1/2 tablespoon oil
- 3 cloves garlic finely chopped
- 1/2- 1 tablespoon ginger use 1 tablespoon for extra ginger taste
- 3 tablespoons light soy sauce
- 1/3cup/ 80ml honey
- 1/2 cup/ 120ml ketchup
- 1/2 teaspoon pepper flakes
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Preheat the oven to180°C or 350°F. Line a baking sheet with baking paper or anything for easy clean-up and set aside.
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In a large bowl, mash the bread and water together until no large bread chunks remain, add the egg and blend together. Add the remain ingredients together and mix gently and carefully to combine.
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Using moistened or wet hands, form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 18 to 20 minutes, until just done and no longer pink.
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Meanwhile, in a large pan, add oil and heat over medium heat. Add the ginger and garlic and sauté for about a minute or until fragrant. Add the other ingredients and mix to combine.
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Add the baked meatballs to the sauce and stir to coat evenly. Simmer on low heat till the sauce is thickened and the beef meatballs are well coated with the sauce. Transfer the meatballs to a serving platter and garnish with spring onions if desired. Serve warm.
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Make ahead: Prepare the meatballs, form into balls, arrange on the baking tray and store the unbaked meatballs in the refrigerator. For the glaze, sauté the ginger and garlic, add the remaining ingredients until just combined. When ready, bake the meatballs, lightly warm the glaze, add the baked meatballs and simmer gently to form a thick coating.