Steam Oven Recipe: Goji & Orange Glazed Meatballs

 

Goji & Orange Glazed Meatballs

Steam Oven Recipe: Goji & Orange Glazed Meatballs

These Goji & Orange Glazed Meatballs offer a delightful twist on a classic, infusing savoury meatballs with a vibrant, subtly sweet, and tangy glaze. The steam oven gently cooks the meatballs, keeping them incredibly moist and tender, while the goji berry and orange glaze adds a unique fruity and citrusy dimension. This recipe is surprisingly easy to prepare and delivers a burst of flavour that will tantalise your taste buds.

Yields: Approximately 20-24 meatballs

Prep time: 20 minutes

Cook time: 25-30 minutes

Ingredients:

For the Meatballs:

  • 500g (1 lb) ground meat (beef, pork, turkey, or a mix)
  • 1/4 cup breadcrumbs (panko or regular)
  • 1/4 cup milk
  • 1 small onion, finely grated
  • 1 clove garlic, minced
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste

For the Goji & Orange Glaze:

  • 1/4 cup goji berries
  • 1/4 cup fresh orange juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon orange zest
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water

Instructions:

1. Prepare the Meatballs:

  • In a large bowl, soak the breadcrumbs in milk for a few minutes until softened.
  • Add the ground meat, grated onion, minced garlic, beaten egg, chopped parsley, soy sauce, ground ginger, salt, and pepper to the bowl.
  • Gently mix all the ingredients together until just combined. Be careful not to over-mix, as this can make the meatballs tough.

2. Form the Meatballs:

  • Lightly moisten your hands with water.
  • Roll the meat mixture into small, bite-sized meatballs (about 1-inch in diameter).

3. Steam the Meatballs:

  • Preheat your steam oven to 100°C (212°F) or the steam setting.
  • Place the meatballs in a single layer in a perforated steam oven tray or a steamer basket.
  • Steam for 20-25 minutes, or until the meatballs are cooked through and no longer pink in the centre.

4. Prepare the Goji & Orange Glaze:

  • While the meatballs are steaming, prepare the glaze. In a small saucepan, combine the goji berries, orange juice, honey, soy sauce, and orange zest.
  • Bring the mixture to a simmer over medium heat, stirring occasionally.
  • Simmer for 5-7 minutes, allowing the goji berries to soften and plump up slightly.
  • Stir in the cornstarch slurry (cornstarch mixed with cold water) and continue to simmer for another 1-2 minutes, or until the glaze has thickened slightly.

5. Glaze the Meatballs:

  • Once the meatballs are cooked, carefully transfer them to a bowl.
  • Pour the warm goji and orange glaze over the meatballs.
  • Gently toss the meatballs to ensure they are evenly coated with the glaze.

6. Serve:

  • Serve the Goji & Orange Glazed Meatballs immediately.

What Goes Best With It:

These Goji & Orange Glazed Meatballs pair wonderfully with:

  • Steamed Rice or Quinoa: The fluffy grains provide a neutral base to soak up the flavourful glaze.
  • Noodle Dishes: Toss them with stir-fried noodles or serve alongside a simple noodle soup.
  • Vegetable Sides: Steamed broccoli, sautéed bok choy, or a fresh Asian-inspired slaw complement the richness of the meatballs.
  • Mashed Sweet Potatoes: The sweetness of the potatoes offers a pleasant contrast to the tangy glaze.
  • As an Appetiser: Serve them on skewers as a unique and flavourful appetiser.

Tips:

  • Meatball Variations: Feel free to use your favourite ground meat or a combination.
  • Goji Berry Hydration: Soaking the goji berries in the orange juice while the meatballs steam helps them soften and release their flavour.
  • Glaze Consistency: Adjust the amount of cornstarch for a thicker or thinner glaze.
  • Flavour Intensification: For a more intense orange flavour, you can infuse the orange juice with the zest for a longer period before making the glaze.
  • Make Ahead: The meatballs can be steamed ahead of time and stored in the refrigerator. Reheat them in the steam oven or a saucepan before glazing. The glaze can also be made ahead and gently reheated.
  • Garnish: Garnish with extra orange zest or chopped green onions for a pop of colour and freshness.

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