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Savory Meatballs with Tangy Rhubarb Glaze

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  • Serves 4
  • Cooks in 40 mins (15m prep + 25m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Meatballs with rhubarb

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, combine the ground beef, breadcrumbs, beaten egg, chopped onion, minced garlic, salt, black pepper, and ground nutmeg. Mix until well combined.
  2. 2.Shape the mixture into meatballs, about 1 inch in diameter.
  3. 3.Heat a large skillet over medium heat and add the meatballs. Cook until browned on all sides, about 8-10 minutes.
  4. 4.In a separate saucepan, combine the diced rhubarb, brown sugar, apple cider vinegar, and soy sauce. Bring to a simmer over medium heat and cook for 10 minutes, until the rhubarb is soft.
  5. 5.In a small bowl, whisk together the cornstarch and water. Add the mixture to the rhubarb sauce and stir until thickened.
  6. 6.Pour the rhubarb glaze over the cooked meatballs and simmer for an additional 5 minutes, until the meatballs are cooked through and the glaze is thickened.
  7. 7.Garnish with sliced green onions and serve hot. Enjoy!

lightbulb_outline Tips

  • chevron_rightServe the meatballs over rice or noodles for a complete meal.
  • chevron_rightFeel free to adjust the sweetness of the glaze by adding more or less brown sugar.
  • chevron_rightIf you don't have rhubarb, you can substitute it with cranberries or plums for a similar tangy flavor.