Japanese Glazed Meatballs with Pickled Vegetables Recipe

Step 1

Meatballs: Place beef mince, soy, garlic, ginger and panko crumbs in a large bowl and mix until combined. Roll into 24 meatballs, about 1 tablespoon each. Soak bamboo skewers in water for 10 minutes, drain and closely thread 3 meatballs onto each skewer.

Step 2

Pickled vegetables: Place chopped vegetables in a large heatproof bowl. Place rice vinegar, a pinch of salt flakes and 2 sprigs rosemary in a small saucepan and bring to a simmer, turn off heat and pour vinegar over vegetables, turn to coat and cover with a lid. Leave to pickle for 5-10 minutes for crunchy pickles. Drain before serving.

Step 3

Glaze: Combine glaze ingredients in a bowl and use remaining 2 rosemary sprigs for brushing glaze onto meatballs after cooking.

Step 4

Drizzle meatballs with a little oil or spray and then place on a preheated bbq on medium-high heat, cover and cook for 5 minutes then turn over and cook for another 5 minutes. Brush meatballs with glaze using the rosemary skewers while on the bbq, and brush with extra glaze to serve.

Step 5

Cook soba noodles according to packet directions, drain. Serve skewers with pickled vegetables and soba noodles.