It’s meatball week here at Chez SGCC.  That’s because we love meatballs and think they make the perfect Super Bowl nosh.   They’re compact, easy to eat and can be made a zillion different ways.  So, as we count down to the big game, I’ll be sharing some different and delicious meatball recipes for you all to try out.

Let’s kick off with these yummy Asian-style Scallion Meatballs with a Soy-Ginger Glaze.


The original recipe for these tasty little morsels, from Canal House Cooking, calls for ground turkey.  I decided to make them with a combination of ground chicken and pork.    You can use whatever you want.  Turkey is perfectly fine.   I just think that Asian meatballs should be made with chicken and pork.   I also put a splash of fish sauce in my meatballs.  Don’t ask me why.  I’m just crazy like that.  I think it ups the umami quotient. 

I like to pulse the meat up a few times in the food processor before I mix in the rest of the ingredients.  You don’t have to do this either.  I find it gives the meatballs a finer texture, though.


There are no bread crumbs or other thickeners in the original recipe either.  I found the meatball mixture to be a little too wet for the balls to hold their shape, so I added a little cornstarch to it.  It worked great!

I love these gratuitous frying pan shots, don’t you?  The bubbles make me giddy!


Once your meatballs are all cooked, serve them with a drizzle of soy-ginger glaze.  They taste even better if you eat them with cute little curly-topped bamboo toothpicks like these.




9 responses to Kicking Off Meatball Week with Scallion Meatballs with Soy Ginger Glaze

  1. On January 29, 2012 at 5:06am, rosa said...

    Really scrumptious looking! Meatballs are so enjoyable.



  2. On January 29, 2012 at 7:30am, Kevin (Closet Cooking) said...

    Those are some really tasty looking meatballs!

  3. On January 29, 2012 at 8:45am, Lory said...

    I love your recipes so much !
    They can be your very own, or one that you have Made Your Own –
    all scrumptious :)
    I look forward to making two recent ones, this meatball and
    the buffalo chicken dip – and will Definitely USE the
    Scoop Frito’s as the “fingers” for that one !!!
    Buon Appetito !!!

    • On January 29, 2012 at 10:42am, Susan said...

      Aww! Thanks, Lory! I’m so happy to have inspired you! :)

      P.S. Scoops are the bomb! :)

  4. On January 29, 2012 at 10:03am, Blog is the New Black said...

    Meatball WEEK?! Love this! These look tasty… can’t wait for the rest! 😉

  5. On January 29, 2012 at 2:43pm, Michelle @ Brown Eyed Baker said...

    These look great, definitely saving the recipe! I love Asian flavors.

  6. On January 29, 2012 at 7:19pm, bellini said...

    I made these for an event this weekend in the blogging world. I agree that they are delicious in every way Susan!

  7. On January 29, 2012 at 10:27pm, Lori @ RecipeGirl said...

    These look delicious- love the flavors. A relative was just asking me for a good meatball recipe the other day. I suspect they wanted to add it to Spaghetti, but I’d eat these all on their own!

  8. On February 04, 2012 at 10:13am, Cindy said...

    These look delicious! I cannot wait to try them.

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kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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