Ginger Meatballs

Ginger Meatballs

These meatballs are packed with flavor with fresh ginger, soy sauce and Balsamic vinegar. Cook them right in the sauce for an easy dinner


  • 12oz (360gr) ground beef
  • 1 egg
  • 1/4 cup crumbs
  • 1 tbs Dijon-style mustard
  • 1 tbs soy sauce
  • 1 tbs Balsamic vinegar
  • 1 tbs minced ginger, divided in half
  • 2 cloves garlic, minced, divided in half
  • 1 onion, 3/4 chopped, 1/4 minced
  • 1/2 bell pepper, chopped
  • 1 tbs dried parsley, divided in half
  • 1 tbs dried thyme, divided in half
  • 1 tsp paprika
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 15oz (450gr) whole tomatoes, chopped, juices reserved
  • 1/2 cup (4oz, 120ml) red wine
  • 1 tbs tomato paste
  • 4oz (120gr) linguine


  • Cook pasta according to package directions. when done, drain.
  • In a large bowl, lightly beat egg with a fork.
  • Add bread crumbs, mustard, vinegar, soy sauce, half of the ginger, garlic, herbs and the 1/4 minced onion.
  • Mix well, add beef, mix well.
  • Form into meatballs, about 1.5″ (5cm) in diameter; you should get 16.
  • In large skillet heat oils over medium heat.
  • Add paprika and sauté briefly.
  • Add remaining onion, garlic, ginger and pepper. Sauté until tender and onion is transparent, 5 – 6 minutes.
  • Add tomatoes, wine, tomato paste, soy sauce and remaining herbs.
  • Heat to a simmer.
  • Drop the meatballs in carefully, trying to keep them separate. Cover and simmer until meatballs are done, about 15 minutes.  Stir once or twice.
  • When pasta is done, drain and put into a large bowl.
  • Pour meatballs and sauce over the top and serve.


I prefer cooking these small meatballs right in the sauce to add maximum flavor, You could bake first if you like – on a sheet pan, 400F (200C) for 10 – 15 minutes

Keywords: meatballs, spaghetti

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