Secret Ingredient Meatballs

August 8, 2010
Secret Ingredient Meatballs


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

Ingredients

  • 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

Directions

  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).

More Great Recipes:
Meatball|Beef|Milk/Cream|Miso|Entree

Reviews (5) Questions (0)

5 Reviews

Sagegreen August 10, 2010
I noticed red miso in adamsvetcooking's meat-so balls, too, which look wonderful. White miso is what I use in my soups but never thought to use with meatballs. A great idea. Thanks.
 
gingerroot August 10, 2010
I love miso and these sound delicious. I'm saving and will try soon! (Have you tried it with other kinds of miso?)
 
lastnightsdinner August 8, 2010
Oh, YUM, Winnie - I'm a huge fan of the miso+meat combo, and these sound fabulous!
 
lapadia August 8, 2010
Thanks for sharing, you use white miso, is that in place of the salt?
 
MyCommunalTable August 8, 2010
Sounds so interesting. I am going to have to try this just so I can taste it.