Back To Recipe List

Glazed Asian Meatballs with Cilantro Slaw

Name: Glazed Asian Meatballs with Cilantro Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 LB Laura's Lean Ground Beef; 1 TBSP Fresh grated gingerplus 1 teaspoon; 2 Cloves Garlicminced; 1 TBSP Sesame oil; 2 TBSPS White miso; 2 TBSPS Milk; 1 Egg; 1/2 TSP Salt; 2 Scallionsfinely chopped; 1/4 Cup Panko breadcrumbs; 1/4 Cup Soy saucereduced-sodium; 2 TBSPS Honey; 1 TBSP Rice vinegar; 1 TSP Toasted sesame seeds; Pinch Red pepper flakes; Oil for frying; SLAW; 2 Cups Shredded cabbage; 1 Cup Shredded carrot; 1/4 Cup Cilantrochopped; 1/2 Limejuiced; 1 Scallionsliced; 1 Jalapeñosliced; 2 TBSPS Olive oil; 1 TBSP Rice vinegar; 2 TBSPS Sesame seeds; Salt and pepper to taste

Rate this recipe

Ingredients

1 lb Laura's Lean Ground Beef
1 tbsp Fresh grated ginger (plus 1 teaspoon)
2 cloves Garlic (minced)
1 tbsp Sesame oil
2 tbsps White miso
2 tbsps Milk
1 Egg
1/2 tsp Salt
2 Scallions (finely chopped)
1/4 cup Panko breadcrumbs
1/4 cup Soy sauce (reduced-sodium)
2 tbsps Honey
1 tbsp Rice vinegar
1 tsp Toasted sesame seeds
pinch Red pepper flakes
Oil for frying
SLAW
2 cups Shredded cabbage
1 cup Shredded carrot
1/4 cup Cilantro (chopped)
1/2 Lime (juiced)
1 Scallion (sliced)
1 Jalapeño (sliced)
2 tbsps Olive oil
1 tbsp Rice vinegar
2 tbsps Sesame seeds
Salt and pepper to taste

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Serving size based on 1 cup (242g)

Preparation

To make the slaw:

Toss everything together in a bowl and let sit 15 minutes to let the flavors meld and cabbage break down.

To make the meatballs:

1. Preheat the oven to 400°F and heat a 12” cast iron skillet over medium heat.

2. In a medium bowl, mix 1 tablespoon of ginger, garlic, sesame oil, miso, milk, egg, salt, scallions, and a pinch of red pepper flakes. Add the breadcrumbs and beef and combine until just incorporated, taking care not to overmix.

3. Using a 1-ounce scoop, form the mixture into 15 meatballs while heating oil in the skillet. Brown the meatballs in the hot oil, about 1–2 minutes per side, working in two batches. Once all meatballs are browned, drain the oil out of the skillet and arrange meatballs back in the skillet.

4. Transfer to the oven and bake the meatballs until cooked through, about 6–8 minutes.

5. While meatballs are baking, whisk together the soy, honey, rice vinegar, additional 1 teaspoon of ginger, sesame seeds, and a pinch of red pepper flakes. Pour the sauce over the meatballs immediately out of the oven and let the sauce bubble in the hot skillet before glazing the meatballs. If needed, return the skillet to low heat to thicken the sauce, if still loose.

6. Serve slaw alongside the meatballs.

Recipe credit: Tiffany La Forge