Chinese-style Meatballs with Soy-Ginger Glaze

Ingredients

In this Chinese adaptation of Islama köfte, we incorporate Chinese five-spice powder and a soy-ginger glaze to infuse the dish with authentic Chinese flavors. The original Turkish version typically uses a combination of lamb and beef, while we focus solely on beef for this recipe. Additionally, we modify the cooking technique to achieve a golden brown exterior and a tender texture. We alse have the original recipe for Islama köfte, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• Sesame seeds (for garnish) Sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, Chinese five-spice powder, and a pinch of salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
4. 4.
   In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, and cornstarch until smooth.
5. 5.
   Return the meatballs to the skillet and pour the sauce over them. Cook for an additional 2-3 minutes, or until the sauce thickens and coats the meatballs.
6. 6.
   Garnish with sliced green onions and sesame seeds before serving.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for a healthier option. If desired, you can also substitute ground chicken or turkey.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add a pinch of red pepper flakes to the meatball mixture.
• If you prefer a sweeter glaze, increase the amount of honey in the sauce.
• Serve the meatballs with a side of steamed vegetables or stir-fried bok choy for a complete meal.
• Make a double batch of the meatballs and freeze them for later use. They can be easily reheated in the oven or microwave.
• Experiment with different garnishes such as chopped cilantro or crushed peanuts for added flavor and texture.

Serving advice

Serve the Chinese-style meatballs as an appetizer with toothpicks for easy grabbing, or as a main course with steamed rice or noodles. They pair well with a side of stir-fried vegetables or a fresh cucumber salad.

Presentation advice

Arrange the meatballs on a platter and drizzle the glaze over them. Garnish with sliced green onions and sesame seeds for an attractive presentation. Serve with a side of steamed rice or noodles to complete the dish.