I don’t eat meat often, and I’m very excited about making a vegetarian version of these soft, delicious, moist Quince and Miso Glazed Meatballs. Sometimes though, I need the fatty pork and beefiness on my plate, and indeed the imminent arrival of winter is one of those times.
I’ve made many versions of these pork meatballs, as the glaze is so flexible, so I’ll indicate along the way which ingredients you can substitute for others – chance is, you have everything in your pantry to make these for dinner tonight.
I guarantee you that this meatball recipe will be a huge hit in the family.
Amazing Quince and Miso Glazed MeatballsPrint Recipe
- Meatball Ingredients
- 250 grams of minced pork
- 150 to 200 grams of soft brown bread, pulsed in a blender
- 1 egg
- 1 to 2 tablespoons of grated ginger, turmeric and garlic
- Glaze Ingredients
- 5 tablespoons of vinegar
- 2 to 3 tablespoons of Quince jelly
- 1 clove of garlic, pressed
- 1 small thumb of grated ginger
- 1/2 tablespoon of lime juice
- Chilli powder (or fresh chillies)
- Soy sauce
- 1 large tablespoon of Miso
- 1 tablespoon of coconut oil or any type of oil
- Preheat the oven to 180 degrees Celsius.
- Mix all of the ingredients (yes, with your hands), form into golf-ball sized meatballs in your palm (or even smaller for the party mini-meatballs), and place in a greased oven dish.
- Mix the glaze ingredients together, and using a brush, glaze the meatballs before popping them into the oven for 30 minutes.
- Keep an eye on them and add glaze again after about 15 minutes and after 30 minutes.
- Turn the oven off and leave the meatballs in there another 10 minutes; this will make the glaze caramelise softly and allow the meatballs to cool down a little bit, making everything “come together” – you’ll see what I mean. This is also an excellent trick for roasted vegetables, by the way.
- Just leave stuff in the oven an extra 10 minutes with the oven off and watch what happens!