Meatballs* Recipe

Rehydrate mushrooms

Place dried shiitake mushrooms in a small bowl and pour 120 ml boiling water over them. Let soak 20–30 minutes until soft. Reserve the soaking liquid, then squeeze and finely chop the mushrooms. Strain the soaking liquid through a fine mesh and reserve 1 tablespoon (approx. 15 ml) to add back to the meat for extra umami; discard the rest or save for stock.

Toast and chop macadamia nuts

Heat a small dry skillet over medium heat. Add macadamia nuts and toast, shaking the pan, until fragrant and lightly golden, about 4–6 minutes. Cool slightly, then chop coarsely so pieces remain (not powdered).

Bloom breadcrumbs

In a small bowl combine panko breadcrumbs and 30 ml milk. Let sit 5 minutes until absorbed; break up any large lumps with a fork.

Combine meatball ingredients

In a large mixing bowl add ground beef, ground pork, chopped rehydrated shiitake, toasted macadamia nuts, soaked panko, minced garlic, chopped scallion (white and light green), soy sauce (15 ml), sesame oil, egg, salt (6 g), and black pepper. Add the reserved 1 tablespoon mushroom soaking liquid if available. Using clean hands or a spatula, gently combine until evenly mixed—do not overwork (about 30–40 strokes). Mixture should be tacky and hold together when pressed.

Portion meatballs

Portion the mixture into 24 equal pieces (about 28–30 g each) using a tablespoon or small scoop. Roll each lightly between your palms to form smooth, compact meatballs. Place on a tray lined with parchment. Refrigerate 15 minutes to firm up (optional but helps maintain shape when frying).

Heat a large skillet over medium-high heat and add 30 ml neutral oil. When oil shimmers, add meatballs in a single layer without crowding—work in batches if necessary. Cook undisturbed 2–3 minutes until a brown crust forms, then gently roll to brown other sides, about 6–8 minutes total per batch. Internal temperature should reach 72°C (160°F). Transfer cooked meatballs to a plate lined with paper towel.

Make glaze

In a small saucepan combine ketchup (80 g), honey (40 g), rice vinegar (15 ml), gochujang or chili garlic sauce (20 g), soy sauce (10 ml), grated ginger, and minced garlic. Stir in 30 ml water. Bring to a gentle simmer over medium-low heat, stirring occasionally.

Thicken glaze

Mix cornstarch (4 g) with 1 tablespoon cold water to make a slurry. Whisk slurry into the simmering glaze and cook 1–2 minutes until glossy and slightly thickened. Taste and adjust: add a pinch more salt or 5–10 g honey if you want sweeter, or 5 ml vinegar for more brightness. Remove from heat.

Coat meatballs

Return the cooked meatballs to the skillet (cleaned) over low heat, pour the warm glaze over them, and gently toss to coat, cooking 1–2 minutes so glaze adheres and meatballs heat through. Work quickly so glaze remains shiny and not fully caramelized.

Transfer glazed meatballs to a serving platter. Sprinkle with toasted sesame seeds and sliced scallion greens. Finish with a light sprinkle of flaky salt to taste. Serve warm as an appetizer or with steamed rice or noodles as a main.