Vegetarian Mushroom Meatballs With Honey Ginger Glaze Recipes

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VEGETARIAN MUSHROOM MEATBALLS WITH HONEY-GINGER GLAZE



Vegetarian Mushroom Meatballs With Honey-Ginger Glaze image

These tender, aromatic meatballs are packed with almost a pound of vegetables and a healthy dose of fresh ginger. Rice noodles are the secret to these tender meatballs, keeping them moist while they bake. The shiitake mushrooms provide rich, meaty umami flavor, while the baby bok choy keeps the meatballs delicate and light. These meatballs make a great snack for entertaining, or can form the foundation of dinner when served over brown rice with more steamed bok choy on the side. Leftover meatballs can be frozen and reheated in a 425-degree oven until warmed through, about 15 minutes.

Provided by Kay Chun

Categories     dinner, finger foods, meatballs, vegetables, appetizer, main course

Time 45m

Yield 2 dozen meatballs

Number Of Ingredients 13

7 tablespoons low-sodium soy sauce
3 tablespoons honey
1 (2-inch) piece fresh ginger, peeled and grated (about 4 teaspoons)
1 teaspoon black pepper
1/2 ounce dried rice vermicelli noodles, crumbled into small pieces (about 1/4 cup)
Boiling water, as needed
2 garlic cloves, peeled
6 ounces fresh shiitake mushrooms, stemmed and quartered (about 1 1/2 cups)
6 ounces baby bok choy, trimmed and chopped into 1-inch pieces (about 2 packed cups)
2 ounces panko bread crumbs (about 3/4 cup)
1 large egg
1 teaspoon kosher salt
Canola oil, for greasing

Steps:

  • In a small saucepan, combine 6 tablespoons soy sauce with the honey; warm over medium-low heat. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes (you should have about 1/3 cup). Stir in 2 teaspoons ginger and 1/2 teaspoon pepper.
  • Meanwhile, heat the oven to 375 degrees. Place crumbled vermicelli noodles in a small heatproof bowl and cover with boiling water by 1 inch. Cover and let stand until tender, about 3 minutes. Drain noodles, pressing to remove excess liquid. Cool and coarsely chop.
  • In a food processor, pulse garlic until finely chopped. Add mushrooms and pulse just until finely chopped with some pea-size pieces remaining (do not purée); transfer to a large bowl. Repeat with bok choy, pulsing it then adding it to the large bowl. Add panko, egg, salt, cooled noodles and remaining 1 tablespoon soy sauce, 2 teaspoons ginger and 1/2 teaspoon pepper to the large bowl; mix until well blended. Form into 1 1/4-inch balls (about 2 teaspoons each; you should have about 24).
  • Arrange meatballs on a greased baking sheet. Brush meatballs with half of the glaze and bake for 10 minutes. Brush meatballs with the remaining glaze, rotate baking sheet before returning to the oven, and bake until golden, 8 to 10 minutes longer. Transfer to serving plate and serve warm.

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