I love my mother’s meatballs. She mixes ground beef with finely chopped mushrooms, bell pepper, and garlic, then coat with flour and egg, and pan fry them in little oil. They are flavorful and so good with a bowl of rice.
Although my mom’s meatballs are great the way they are, I wanted to take her beef meatballs and cover with delicious pineapple soy glaze to give a little twist. And the result is fantastic!
The beauty of this recipe is that you can bake these meatballs, which will reduce the fat intake, and they are gluten-free as long as you use gluten-free soy sauce.
If you don’t mind mincing the vegetables (or use one of those mini food processor to make your life easier), the recipe itself is very easy and quick to make. Once you taste these meatballs, they might become one of your favorite Asian meatballs recipe.
Whenever I make something that is Korean style, I usually recommend to serve with Kimchi. But this is one of the dishes that I DO NOT recommend to serve with Kimchi, though. I think the flavor of kimchi will over-power the glaze. Instead try with sugar snap peas. I found the combination is just perfect to go together.
The weather is so beautiful these days. The bright rays of a spring sun is boosting me up when I step outside and I feel like all of my daily stress is getting washed out.
I hope you soak up the sun as well, and be happy. Enjoy this recipe!
- Preheat oven to 375ºF.
- For the meatballs, combine all the ingredients in a large mixing bowl and mix well with a folk. Roll into the desired size of meatballs, or about 1-1/2" in diameter. Bake the meatballs in the preheated oven for 18-20 minutes until done. Turn the meatballs to the other side during the half way of cooking.
- For the glaze, combine all the ingredients in a mixing bowl and stir very well to dissolve the sugar. Heat a skillet over med-high heat, add the glaze mixture and boil until it becomes a thick glaze, stirring constantly. Add the meatballs and coat with the glaze. Serve over hot steamed rice.