Tamarind Glazed Meatballs - Megzie


I got this beautiful cook book for my birthday in July, and thought I would adapt these Tamarind Meatballs.  I love meatballs because they’re so versatile! Nearly every culture has a unique stance on how to make these little treats. Different spices, herbs, sauces ahh! It’s limitless.



olive oil to brush and drizzle
600g beef mince
1 tbs finely chopped ginger
3 tbs coriander paste
1 small onion
1 tbs soy sauce
tamarind glaze (see recipe further down)
Step-1Start by pre-heating the oven to 240 degrees Celsius (465F) and brush a large roasting tray with the olive oil. Next, combine the mince, ginger, coriander paste, onion and soy sauce in a large bowl and season with salt and pepper.

Mix the ingredients together using your hand, when they’re well combined start rolling into individual balls (about 1 heaped teaspoon worth of mixture per meatball)


Place the meatballs in the pre-oiled tray and drizzle some extra oil over them and roast for 10 minutes.


While the meatballs are roasting you can prepare the Tamarind Glaze.


2 tbs olive oil
2 tbs tamarind paste
200ml honey
3 tbs water
4 tbs lime juice
1 tbs soy sauce


place the oil, tamarind paste, water, lime juice and soy sauce in a small saucepan over medium heat. Bring the liquid to a boil and let it simmer for 4 minutes. Set aside until the meatballs have finished

Once the meatballs have been in the oven for 10 minutes, remove the tray and pour a third of the tamarind glaze over the meatballs. Return them back to the oven to roast for another 5 minutes.


After 5 minutes in the oven, repeat the previous step and roast for another 2 minutes. Repeat once more. Basically you return the meatballs three times until you’ve used up all of the tamarind glaze (a third at a time). Once finished, you’re ready to serve.


I served mine on a bed of steamed rice & an oriental vegetable mix (Broccoli, yellow beans, carrot, sugar snap peas, water chestnuts & red capsicum)


I will definitely be making these again! They had a nice sweet flavour and the tamarind glaze added even more flavour to the vegetables and rice. A very unique take on traditional meatballs! You should certainly give this recipe a go. Love Megs xo