Meatballs* Recipe

Prepare mushrooms and nuts

Heat a small skillet over medium heat. Add the shiitake mushrooms (100 g) and dry-saute, stirring occasionally, 4–5 minutes until any released moisture evaporates and they begin to brown. Remove to a bowl to cool. In the same skillet, toast the macadamia nuts (60 g) 2–3 minutes until fragrant; cool then finely chop.

Hydrate breadcrumbs

Combine panko breadcrumbs (40 g) with whole milk (40 ml) in a small bowl and let sit 5 minutes until the milk is absorbed.

Mix meatball ingredients

In a large bowl, combine ground beef (300 g) and ground pork (200 g). Add the cooled chopped shiitake, chopped toasted macadamias, soaked panko, sliced green onion (30 g), minced garlic (2 cloves), grated ginger (1 tsp), soy sauce (1 tbsp), sesame oil (1 tsp), kosher salt (1 tsp) and black pepper (1 tsp). Crack in the egg (1 each). Using clean hands or a spatula, gently mix until just combined — do not overwork (about 30–60 seconds of mixing).

Portion and chill

Portion the mixture into 18–20 equal meatballs (~28–35 g each) using a spoon or small scoop. Roll gently between your palms to form compact balls. Place on a parchment-lined tray and chill in the refrigerator for 15–20 minutes to firm up (this helps them hold shape while cooking).

Pan-fry meatballs

Heat a large skillet over medium-high heat and add neutral oil (2 tbsp). When shimmering, arrange meatballs in a single layer without overcrowding (work in batches if necessary). Cook 3–4 minutes without disturbing to brown, then gently turn to brown all sides, about 6–8 minutes total until internal temperature reaches 70–72°C (160–165°F). Remove meatballs to a plate and reserve any pan fond.

Combine glaze ingredients

In a small bowl whisk together red chili paste (2 tbsp), honey (2 tbsp), rice vinegar (1 tbsp), soy sauce (1 tbsp), macadamia nut butter (1 tbsp) and water (2 tbsp) until smooth.

Thicken glaze

Mix cornstarch (1 tsp) with cold water (1 tsp) to make a slurry. Heat the skillet used for meatballs over medium heat and add the glaze mixture. Bring to a gentle simmer, whisking. Add the slurry and cook 1–2 minutes until glaze thickens and becomes glossy. Taste and adjust: add another 1 tsp honey if you want sweeter, or 1 tsp rice vinegar if more tang is desired.

Coat meatballs

Return the cooked meatballs to the skillet with the glaze and gently toss or spoon glaze over each meatball to coat thoroughly. Cook together 1–2 minutes until meatballs are heated through and well glazed. Remove from heat.

Transfer glazed meatballs to a serving plate. Sprinkle toasted macadamia pieces (20 g) and sesame seeds (1 tsp) over the top. Scatter fresh cilantro leaves (10 g) and serve with lime wedges (2 each) on the side for squeezing.