Miso Ginger Meatballs

Miso Ginger Meatballs are little bombs of umami flavor perfect for adding protein to any meal or serving as a delicious appetizer. Made using just 8 ingredients and baked in the air-fryer or oven, these meatballs are quick to whip up and great for meal prep, if that’s your thing. You may consider doubling the recipe if you’re feeding a larger family or adding them to lunches for the week, as this recipe makes approximately 15 meatballs.

Ingredients needed to make Miso Ginger Meatballs

As mentioned, you only need 8 ingredients to make these meatballs, and many of them are pantry staples. Here’s the list:

  • 85/15 grass-fed ground beef
  • Fresh garlic
  • Fresh ginger
  • Soy sauce or tamari
  • Rice vinegar
  • White miso
  • Salt
  • Black pepper
  • Scallions (optional, for serving)

Tools used to make Miso Ginger Meatballs

To make these meatballs, you’ll really only need a few kitchen tools. The mandatory items you’ll need are as follows: cutting board, sharp knife, measuring spoons, mixing bowl, and an air fryer OR rimmed baking sheet (if using oven method). If you’d like to make your life slightly easier, I’d also recommend a #40 cookie scoop (this fits about 1 1/2 tbsp) to make sure each meatball is the same size, as well as a microplane or citrus zester for grating the garlic and ginger. Both of those items are completely optional, however. That’s all you need to make delicious meatballs in no time!

How to make Miso Ginger Meatballs

This recipe is as simple as combining all the ingredients, shaping the meatballs, and baking. It’s really that easy. No eggs, no breadcrumbs, no fuss. There is one caveat, which is that you really should use 85/15 ground beef. The fat ratio is very important to achieving juicy meatballs without adding extra ingredients, so don’t go any leaner than that ratio. I beg!

If using an air-fryer, I like to line the basket with parchment and bake the meatballs in two batches so they get nice and crispy outside while staying juicy inside. Adding all the meatballs at once would make for a crowded air-fryer and soggy, not crispy meatballs. If using the oven method, it’s helpful to line the baking sheet with parchment to minimize sticking, but you could also just spray your pan very well to avoid this issue.

Once baked, I let them cool slightly before topping with scallions (and sometimes cilantro) and devouring. They’re so delicious!

Looking for other make-ahead recipes for meal prep and beyond?

Try these ideas from The Ardent Cook!

Buffalo Chicken Tacos with Celery Salsa

Instant Pot Lemongrass Pork Bowls

Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins

Recipe Ingredients

1lb 85/15 ground beef

2 cloves garlic, minced or grated

½ inch piece ginger, minced or grated

1 tbsp soy sauce 

1 tsp rice vinegar

3 tbsp white miso

½ tsp salt

½ tsp black pepper

Scallions, optional, for serving

Recipe Instructions

  1. Preheat the air-fryer or oven to 400 degrees Fahrenheit. Line the air-fryer basket or sheet tray with parchment paper.
  2. Combine all ingredients except scallions in a mixing bowl and mix thoroughly. Using a #40 cookie scoop, or a large spoon, scoop approximately 1 1/2 tbsp of the meat mixture into your hands and roll to form a meatball. Repeat until all the meatballs are formed.
  3. If air-frying, bake the meatballs in two batches. Lower the temperature on the air-fryer to 390 and cook for 9 minutes, then repeat with the second batch.
  4. If baking, add the meatballs to the prepared sheet tray and bake for 15-20 minutes, or until internal temperature reaches at least 155 degrees and the meatballs are beginning to brown on the outside.
  5. Garnish with sliced scallions, if desired, and serve hot. Enjoy!

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Curried Kale Salad with Crispy Chickpeas

Happy Memorial Day Weekend! While this MDW is looking much different than years prior, we can still celebrate the beautiful weather with delicious food and family (from a distance, of course).

This Curried Kale Salad with Crispy Chickpeas is the perfect addition to your weekend barbecue menu. The kale is hearty and can be made ahead, as it doesn’t go soggy like most other greens. Other bonus? The creamy dressing is completely vegan (thank you tahini), so it won’t be an issue if left out in the sun for a bit too long. If you don’t have tahini, any neutral nut butter will work in its place. I would recommend natural and unsweetened almond or cashew butter. If you do substitute the tahini, make sure whatever you’re using in its place is as runny as possible (i.e., from a newly opened jar with a good amount of oil content). If you use a nut butter that is too firm, your dressing will be difficult to whisk together. If this happens, try adding 1-2 TBSP hot water to loosen everything up!

The most difficult part of this salad is letting the chickpeas crisp in the oven without growing impatient. They do take a solid 25-30 minutes to get totally crisp, but they’re so worth it. The nice part about waiting for the chickpeas to roast is that you give the kale a chance to sit and tenderize in some of the creamy curry dressing, so it becomes silkier and less chewy!

You can top this salad with anything that sounds delicious to you, although I highly recommend the feta, scallions, and dried cranberries in addition to those chickpeas. Other great options would be olives, nuts, or additional veggies.

Regarding the dressing… it’s addictive. In addition to a salad dressing, you can use it as a dip for crudités, a sauce for grilled proteins, or in place of the mayonnaise in chicken or tuna salad.

I hope you keep this salad in mind when you’re planning that MDW menu. Get creative with the toppings and enjoy this low-stress, healthy side that doesn’t skimp on flavor. If you make this salad, don’t forget to share your photos and tag me @theardentcook on Instagram!


2 bunches kale, de-stemmed and leaves finely sliced

¼ cup tahini (see recipe notes above)

Juice of 3 lemons

2 tablespoons soy sauce 

2 tablespoons curry powder

1 tsp coconut sugar

½ tsp salt, plus more to taste

¼ tsp black pepper

Raisins or dried cranberries, for topping

Thinly sliced green onion, for topping

Feta, for topping

Crispy roasted chickpeas, for topping (see recipe below) 


  1. Preheat oven to 425 degrees Fahrenheit
  2. Rinse and thoroughly dry a can of chickpeas. Toss with olive oil, and a pinch each of salt, pepper, and crushed red pepper flakes.
  3. Spread the chickpeas out into a single layer on a foil-lined, rimmed baking sheet. Bake until crispy, about 25-30 minutes.
  4. While the chickpeas bake, prepare the salad. Wash, dry, and remove the stems from 2 bunches of kale. I love to use a mix of lacinato (dinosaur) and curly kale.
  5. Using a very sharp knife, gather the leaves and thinly slice the kale into strips. The thinner you slice, the more tender the salad will taste overall. Add to a large salad bowl.
  6. Prepare the dressing. In a separate bowl, combine tahini, lemon juice, soy sauce, curry powder, coconut sugar, salt, and pepper and whisk until emulsified. Pour 1/2 of the dressing onto the kale and massage it into the leaves with your hands. Cover and let rest at room temperature while the chickpeas finish crisping.
  7. Assemble the salad. Thinly slice scallions and scatter on top of the salad, along with the crispy chickpeas, dried cranberries, and crumbled feta. Drizzle on the remaining dressing, or serve on the side. Enjoy!
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