Craft a festive crowd-pleaser with these Maple Soy Glazed Meatballs, a perfect balance of savoury depth and sticky, sweet richness. Combine tender, juicy meatballs with a glossy glaze made from pure maple syrup, soy sauce, garlic, and ginger for an irresistible blend of comfort and bold flavour. Serve them as a holiday appetizer, a party-ready bite, or an easy weeknight dish on my Meatball Salad, that delivers big seasonal warmth with minimal effort.
Enjoy similar flavors with my Baked Teriyaki Chicken Thighs and Maple Orange Glazed Ham recipe. Keep the party going with my appetizers like my Turkey Cranberry Phyllo Bites and Meatball Stuffed Mushrooms.
Ingredients
Find below the list of ingredients used to make my Maple Soy Glazed Meatballs.
- Lean Ground Beef
- Large Egg
- Bread Crumbs
- Garlic Cloves
- Green Onion
- Fresh Ginger
- Grated Parmesan
- Sriracha Sauce
- Maple Syrup
- Sesame Oil
- Rice Vinegar
- Corn Starch
See recipe card for quantities.
How to make Maple Soy Glazed Meatballs
Preheat your oven to 375F and line a baking tray with parchment paper.
- Combine in mixing bowl, the ground beef, egg, breadcrumbs, parmesan, green onion, ginger, garlic, and soy sauce. Mix with your hand until well blended.
- Shape 36 meatballs and place them on the prepared baking tray. Make the meatballs bigger, or smaller, as long as they are similar in size for an even bake. Bake for 15 minutes or until an internal temp of 160F has been reached.
- Combine in a small sauce pan, the maple, soy sauce, rice vinegar, sesame oil, and sriracha. In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Pour in the sauce pan while whisking. Bring the glaze to a simmer while whisking, until just thickened.
- Pour the glaze over the cooked meatballs. Use a spoon or rubber spatula to make sure they are all coated in the glaze.
Storage
Store the baked Maple Soy Glazed Meatballs by letting them cool fully before transferring them to an airtight container. Refrigerate them for up to 4 days, keeping the glaze and meatballs together to maintain flavour and moisture. Reheat them gently on the stovetop or in a 325°F oven until warmed through, adding a splash of water if the sauce thickens too much. Freeze them for longer storage by placing cooled meatballs and glaze in a freezer-safe container for up to 3 months, thawing overnight in the fridge before reheating.
Recipe
Maple Soy Glazed Meatballs
Ingredients
Meatballs
- 450 grams Lean Ground Beef 1 pound
- ¼ cup Bread Crumbs
- ¼ cup Parmesan Cheese
- 1 large Egg
- 3 cloves Garlic minced
- 1 large Green Onion thinly sliced
- 1 teaspoon Fresh Ginger grated
- 1 tablespoon Low Sodium Soy Sauce
Maple Soy Glaze
- ¼ cup Maple Syrup
- 2 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 2 teaspoon Sriracha Sauce
- 2 teaspoon Corn Starch
- 1 tablespoon Water
Instructions
- Preheat your oven to 375F and line a baking tray with parchment paper.
- Combine in mixing bowl, the ground beef, egg, breadcrumbs, parmesan, green onion, ginger, garlic, and soy sauce. Mix with your hand until well blended.450 grams Lean Ground Beef, ¼ cup Bread Crumbs, ¼ cup Parmesan Cheese, 1 large Egg, 3 cloves Garlic, 1 large Green Onion, 1 teaspoon Fresh Ginger, 1 tablespoon Low Sodium Soy Sauce
- Shape 36 meatballs and place them on the prepared baking tray. Make the meatballs bigger, or smaller, as long as they are similar in size for an even bake. Bake for 15 minutes or until an internal temp of 160F has been reached.
- Combine in a small sauce pan, the maple, soy sauce, rice vinegar, sesame oil, and sriracha. In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Pour in the sauce pan while whisking. Bring the glaze to a simmer while whisking, until just thickened.¼ cup Maple Syrup, 2 tablespoon Low Sodium Soy Sauce, 1 tablespoon Rice Vinegar, 1 teaspoon Sesame Oil, 2 teaspoon Sriracha Sauce, 2 teaspoon Corn Starch, 1 tablespoon Water
- Pour the glaze over the cooked meatballs. Use a spoon or rubber spatula to make sure they are all coated in the glaze.
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