Sticky Malted Meatballs
Tender, juicy meatballs coated in a sticky, glossy malted glaze. Saunders’ Malt Extract adds deep savoury sweetness that plays perfectly with soy, tomato and spice — ideal for easy dinners or crowd-feeding.
Makes :
4-6 Serves
Difficulty:
Easy
Preparation Time:
20 min (+ 25 minutes cooking time)
Ingredients
Meatballs
1kg beef mince (or beef/pork mix)
2 eggs
¾ cup breadcrumbs
2 tbsp Saunders’ Malt Extract
1 tbsp Worcestershire sauce
2 tsp garlic powder
1 tsp onion powder
1½ tsp salt
½ tsp pepper
Sticky Malted Glaze
⅓ cup tomato sauce
¼ cup soy sauce
3 tbsp Saunders’ Malt Extract
2 tbsp brown sugar
1 tbsp apple cider vinegar
2 tsp garlic, minced
2 tsp ginger, minced
½ tsp smoked paprika
Method
Preheat oven to 200°C or air fryer to 190°C. If baking in oven, line a tray with baking paper.
In a large bowl, combine the mince, eggs, breadcrumbs, Saunders’ Malt Extract, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Mix until just combined. Roll into 24–28 meatballs.
Bake meatballs for 18–22 minutes or air fry for 12–15 minutes, turning once, until cooked through and lightly browned.
While the meatballs cook, combine tomato sauce, soy sauce, malt extract, brown sugar, apple cider vinegar, garlic, ginger and smoked paprika in a medium saucepan. Simmer over medium heat for 5–7 minutes until it becomes thick, glossy and caramelised.
Add the cooked meatballs to the sauce and toss until fully coated. Simmer for another 2–3 minutes so the glaze clings to each meatball.
Serve hot with rice, noodles, mash or roasted vegetables.
Tip:
For an extra glossy finish, drizzle an additional teaspoon of Saunders Malt over the meatballs just before serving.