Japanese Beef Tsukune (glazed Meatballs)

Japanese beef tsukune (glazed meatballs)Meatballs with a twist! Enjoy these moreish Japanese glazed meatballs, served with delicious soba noodles and pickled vegetables.

600g lean beef mince
1 tablespoon soy sauce
1 clove garlic, crushed
1 teaspoon finely grated ginger
1/4 cup panko breadcrumbs
1/4 cup sweet soy sauce
2 tablespoons soy sauce
¼ cup mirin
1 teaspoon sesame oil

1/2 cup rice wine vinegar
4 sprigs rosemary
4 pink radish, washed and sliced
1 Lebanese cucumber, roughly chopped on the diagonal
1 bok choy, quartered lengthways
1 long red chilli, slit in half lengthways but kept whole at the stem
270g soba noodles

Step 1
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
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
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 with oil spray and then place on a preheated BBQ on medium to 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.