Amazing Quince and Miso Glazed Meatballs
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.
Ingredients
Meatball Ingredients
250 grams ground pork (minced pork)
175 grams breadcrumbs
1 medium egg
1 pinch salt
2 tablespoons ginger
1 teaspoon turmeric
1 clove garlic - minced
Glaze Ingredients
5 tablespoons white vinegar- 3 tablespoons Quince jelly
- 1 clove garlic - pressed
- 1 small ginger - grated
½ tablespoon lime juice
1 teaspoon chili powder (chilli powder in British English) - or fresh chillies
1 teaspoon soy sauce- 1 tablespoon miso paste
Instructions
Meatball Instructions
- 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.
Glaze Instructions
- 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!
Nutrition
Calories: 329kcalCarbohydrates: 26gProtein: 18gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 86mgSodium: 520mgPotassium: 343mgFiber: 3gSugar: 3gVitamin A: 222IUVitamin C: 4mgCalcium: 81mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
