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)
tablespoons white miso
cup water or milk, optional
- Preheat oven to 400 degrees. In a large bowl, combine beef, onion, garlic, egg, dried basil and red pepper flakes.
- 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.
- 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).
- This recipe was entered in the contest for Your Best Meatballs