Miso and Ginger Meatballs

This is my “I wish it was springtime but there is still a foot of snow on the ground” recipe. It’s got the warm comforting goodness of ginger and miso, but it’s also got that bit of bright sweetness from the carrots and cilantro that makes you ok with it being March. Just ok. Not great. But it’s ok.

March is a total tease. It’ll have days of sunshine and warmth that’ll trick you into thinking that shorts and flip flops are totally appropriate, until you’re outside and a cloud spreads across the sky and you realize that nope, it’s still very much springtime and you need to be an adult and get more clothes on. Plus, your legs are so pale they make you wonder if you’re actually anemic.

You know what’s good for anemia? Beef. Grass fed beef is even better. So go inside, turn on your oven chop up some carrots and grate some ginger. These meatballs will make everything better, and pretty soon it’ll be warm enough to actually wear those shorts.

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Miso and Ginger Meatballs

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Nutrition per portion

Ingredients
  • 2 lb grass fed beef (I use a lean 90% mix)
  • 2 teaspoon kosher salt
  • 2 teaspoons ground pepper
  • 1 medium white onion minced (approximately 1/2 cup)
  • 1 large carrot minced (approximately 1 cup)
  • 2 teaspoon ginger powder
  • 1/2 bunch fresh cilantro, chopped (approximately 1 cup)
  • For the Miso Sauce:
  • 1/2 cup rice vinegar (unseasoned)
  • 1/4 cup miso paste (use your favorite, or whatever you have on hand)
  • 1 teaspoon soy sauce
  • 2 Tablespoons grated ginger juice and pulp (zest a 2 inch nub)
  • Spring onions, sliced on a bias for serving
  • Fresh Cilantro, chipped, for serving
Method
  1. Preheat the oven to 425F. Line two rimmed baking sheets with parchment paper to make clean up easier.
  2. In a large mixing bowl, add the beef and season with salt and pepper. Mix to incorporate, and then add the minced onion, carrot, ginger powder, and fresh chopped cilantro. Using your hands, mix everything together gently and form into balls just larger than a golf ball.
  3. Arrange on the rimmed baking sheets, making sure to keep a two inch gap between each meatball.
  4. Cook until browned and the internal temperature reaches 160F on an instant read thermometer, about 15-20 minutes.
  5. While the meatballs are cooking, prepare the miso sauce by mixing together the rice vinegar, miso, soy sauce, ginger juice and pulp in a small serving bowl.
  6. Serve the meatballs with a few spoonfuls of sauce poured over, and more sauce on the side. Garnish with sliced greens from spring onions and fresh cilantro. Goes great with cauliflower rice, or a side of fresh spinach!

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