Miso Ginger Meatballs are little bombs of umami flavor perfect for adding protein to any meal or serving as a delicious appetizer. Made using just 8 ingredients and baked in the air-fryer or oven, these meatballs are quick to whip up and great for meal prep, if that’s your thing. You may consider doubling the recipe if you’re feeding a larger family or adding them to lunches for the week, as this recipe makes approximately 15 meatballs.
Ingredients needed to make Miso Ginger Meatballs
As mentioned, you only need 8 ingredients to make these meatballs, and many of them are pantry staples. Here’s the list:
- 85/15 grass-fed ground beef
- Fresh garlic
- Fresh ginger
- Soy sauce or tamari
- Rice vinegar
- White miso
- Black pepper
- Scallions (optional, for serving)
Tools used to make Miso Ginger Meatballs
To make these meatballs, you’ll really only need a few kitchen tools. The mandatory items you’ll need are as follows: cutting board, sharp knife, measuring spoons, mixing bowl, and an air fryer OR rimmed baking sheet (if using oven method). If you’d like to make your life slightly easier, I’d also recommend a #40 cookie scoop (this fits about 1 1/2 tbsp) to make sure each meatball is the same size, as well as a microplane or citrus zester for grating the garlic and ginger. Both of those items are completely optional, however. That’s all you need to make delicious meatballs in no time!
How to make Miso Ginger Meatballs
This recipe is as simple as combining all the ingredients, shaping the meatballs, and baking. It’s really that easy. No eggs, no breadcrumbs, no fuss. There is one caveat, which is that you really should use 85/15 ground beef. The fat ratio is very important to achieving juicy meatballs without adding extra ingredients, so don’t go any leaner than that ratio. I beg!
If using an air-fryer, I like to line the basket with parchment and bake the meatballs in two batches so they get nice and crispy outside while staying juicy inside. Adding all the meatballs at once would make for a crowded air-fryer and soggy, not crispy meatballs. If using the oven method, it’s helpful to line the baking sheet with parchment to minimize sticking, but you could also just spray your pan very well to avoid this issue.
Once baked, I let them cool slightly before topping with scallions (and sometimes cilantro) and devouring. They’re so delicious!
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1lb 85/15 ground beef
2 cloves garlic, minced or grated
½ inch piece ginger, minced or grated
1 tbsp soy sauce
1 tsp rice vinegar
3 tbsp white miso
½ tsp salt
½ tsp black pepper
Scallions, optional, for serving
- Preheat the air-fryer or oven to 400 degrees Fahrenheit. Line the air-fryer basket or sheet tray with parchment paper.
- Combine all ingredients except scallions in a mixing bowl and mix thoroughly. Using a #40 cookie scoop, or a large spoon, scoop approximately 1 1/2 tbsp of the meat mixture into your hands and roll to form a meatball. Repeat until all the meatballs are formed.
- If air-frying, bake the meatballs in two batches. Lower the temperature on the air-fryer to 390 and cook for 9 minutes, then repeat with the second batch.
- If baking, add the meatballs to the prepared sheet tray and bake for 15-20 minutes, or until internal temperature reaches at least 155 degrees and the meatballs are beginning to brown on the outside.
- Garnish with sliced scallions, if desired, and serve hot. Enjoy!
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