This bowl was just what I needed yesterday; super quick, convenient, and loaded with flavour. The meatballs are packed full of garlic, ginger and Chinese 5 spice and then tossed in a sweet and spicy sesame soy glaze.
What is Chinese Five Spice?
Chinese Five Spice is a blend of cinnamon, fennel, cloves, star anise, and Szechuan peppercorns. It is said in traditional Chinese medicine that this spice blend balances the 5 flavours: bitter, sweet, spicy, sour and pungent. These flavours correspond to 5 basic elements of fire, water, wood, earth, and metal. Balance of the 5 basic elements creates healthy energetic balance in your body.
You can find Chinese 5 Spice at most grocery stores, or you can make it yourself. Let me know if you guys would like to see a recipe for that in the comments below.
It’s so easy! (Scroll down to recipe card for more detailed instructions)
1. Prepare the Meatballs. Mix the meatball ingredients and shape them into meatballs. It should make about 18-20. I used beef for this recipe, but it would also be really good with chicken or pork.
2. Bake the Meatballs
3. While they bake, make the sauce. You can tell the sauce has thickened when you run your spoon or spatula across the pan and the sauce separates, allowing you to see the bottom of the pan, as pictured above.
4. The final step is to toss the meatballs with the sauce and extra scallions.
I served these meatballs for dinner with steamed rice. But they would also make a great appetizer, especially with the upcoming holidays. Just add toothpicks!
I hope you all enjoy this recipe. Let me know in the comments below!
Glazed Scallion Meatballs on Steamed Rice
These Asian inspired scallion meatballs are tossed in a sweet and spicy glaze and served over steamed Basmati rice. Ready in under 30 minutes, this dish is perfect for a quick weeknight dinner.
- 1.5lbs extra lean ground beef
- 2 cloves garlic, minced
- 4 scallions, finely sliced
- ½ cup panko
- 2 eggs
- 1 tbsp Chinese 5 spice
- ½ tsp chili flakes (adjust to your spice level)
- salt and pepper to taste
- 1 tsp sesame oil
- 1 cloves garlic, minced
- 1 tsp ginger, grated
- 2 scallions, finely sliced
- 1 tsp chili flakes (adjust to your spice level)
- 1/4 cup low sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tsp chili sauce (adjust to your spice level)
- 2 tbsp rice vinegar
- Juice of 1 lime
- 1 tbsp hoisin sauce
- 1 tsp sugar
- ¼ cup water
- 2 cups dry basmati rice
- 1 tsp salt
- 3.5 cups water
- Extra scallions for garnish
- Sesame seeds for garnish (optional)
- Preheat oven to 425 °F.
- Prepare Rice. Rinse rice until water runs clear. In a medium pot, bring rice, water and salt to a boil. Reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- Prepare Meatballs. In a large bowl, combine all the meatball ingredients. Mix well to combine. Form the meatballs and place on a baking sheet lined with parchment paper. It should make about 18 meatballs. Bake about 12 minutes until cooked through. Set oven to broil and bake an additional 2 minutes until browned.
- While meatballs are cooking, prepare the glaze. In a small bowl combine soy sauce, dark soy sauce, chili sauce, rice vinegar, hoisin sauce, lime juice, water and sugar. Stir to combine. In a large skillet or sauté pan, heat sesame oil over medium heat. Add garlic, ginger and chili flakes. Sautee 2-3 minutes until garlic is fragrant. Add soy sauce mixture to pan. Bring to a gentle boil for about 5-10 minutes until sauce reduces and thickens.
- Add meatballs and remaining scallions to pan with glaze. Toss to coat meatballs.
- Serve meatballs over rice. Top with additional glaze, sesame seeds, and scallions to garnish.