Vegetarian Mushroom Meatballs With Honey-Ginger Glaze
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.
- Total:
- Serves: 2 persons
Ingredients
- 7tablespoons low-sodium soy sauce
- 3tablespoons honey
- 1(2-inch) piece fresh ginger, peeled and grated (about 4 teaspoons)
- 1teaspoon black pepper
- ½ounce dried rice vermicelli noodles, crumbled into small pieces (about 1/4 cup)
- Boiling water, as needed
- 2garlic cloves, peeled
- 6ounces fresh shiitake mushrooms, stemmed and quartered (about 1 1/2 cups)
- 6ounces baby bok choy, trimmed and chopped into 1-inch pieces (about 2 packed cups)
- 2ounces panko bread crumbs (about 3/4 cup)
- 1large egg
- 1teaspoon kosher salt
- Canola oil, for greasing
Instructions
Step 1
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.Step 2
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.Step 3
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).Step 4
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.