Secret Ingredient Meatballs

August  8, 2010
Author Notes

I came up with this meatball recipe a few months ago when I was doing a lot of cooking with miso. You'd never know the meatballs are made with miso, but it enhances their flavor in a really nice way. I don't have a picture of these today, but I'll try to add one later in the week. —WinnieAb

  • Serves about 12 meatballs
  • 1 pound lean ground beef, preferably grass-fed (or a combination of ground beef, veal and pork)
  • 1/4 cup onion, finely chopped
  • 2 teaspoons garlic, minced
  • 1 egg, whisked with a fork
  • 1 teaspoon dried basil or thyme
  • pinch of red pepper flakes
  • 3/4 cup panko (Japanese bread crumbs)
  • 2 tablespoons white miso
  • 1/4 cup water or milk, optional
In This Recipe
  1. Preheat oven to 400 degrees. In a large bowl, combine beef, onion, garlic, egg, dried basil and red pepper flakes.
  2. Add panko to the meat mixture and mix well. If the mixture seems to dry, add water or milk, 1 tablespoon at a time, for moisture, and if it's too wet, add up to 1/4 cup more panko. Stir in the miso and mix well to combine.
  3. Using clean hands, shape into 1-2 inch meatballs and arrange on a baking sheet. To cook, bake at 400 degrees for about 20 minutes (or you can simmer the meatballs for 25-30 minutes in your favorite sauce).
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I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.