Sweet n’ Savory Asian MeatballsPosted: August 18, 2012 Filed under: Appetizers, Asian Dishes, Uncategorized | Tags: Asian meatballs, green onions, hoison, jasmine rice, meatballs, sesame seeds 2 Comments
(Becky, the Mama.)
“Now, that’s a good meatball,” my husband said as he took a bite of these amazingly moist Asian meatballs.
Quick. Name the scene and the movie that came to my mind in that moment.
If you guessed the scene with Rosie and the meatballs from The Wedding Singer, well, you get this free recipe for meatballs in your inbox today!
And if you didn’t guess correctly, you not only get the recipe free, but here’s the dialogue from the movie that left me smiling.
Adam Sandler is teaching a darling little old lady singing lessons, so she can sing to her husband on their 50th wedding anniversary. As he turns to leave after the lessons Rosie says, “But your payment!” And Adam Sandler’s character Robbie says, “My payment. Can I get it to go?”
Rosie calls from the kitchen, emerging with a sauce pan. “You’re such a sweet boy…letting an old woman pay you with meatballs.”
Robbie dismisses her protest. “They taste so good, it’s like I’m ripping you off.”
“I don’t have any clean Tupperware.”
“All right, definitely next time.”
“Don’t be silly. Now hold out your hands.”
He obeys and she plops a giant messy meatball in each of his hands and encourages him to taste one on the spot. He sweetly obliges, in spite of the awkwardness and takes a bite, then looks up at her and smiles. “That’s a good meatball.”
Let me tell you, the recipe for these meatballs are so good you’ll have people begging to eat them out of their hands!
They are made from ground turkey, so it is a surprise how moist and savory they taste. The sauce is just to die for: thick and rich, sticky with hoison sauce balanced by the tang of lime and vinegar and chopped green onions. Serve over rice with assorted chopped veggies and you’ve got a one bowl wonder.
Unless, that is you prefer to skip the fork and bowls, and eat them with your hands, Wedding Singer style.
Sweet n’ Savory Asian Meatballs
Preheat over to 400 degrees.
Ingredients for Meatballs:
1 lb to 1.25 lb ground turkey
3 peeled cloves garlic
1/4 red onion
1/2 t. salt
1 t. pepper
1 T. sesame oil
1 T. olive oil
1 1/2 pieces soft fresh bread, torn into small pieces
1 inch square, fresh peeled ginger
Directions for Meatballs:
Put all ingredients into food processor and process the above into a thick meatloaf like mixture. Add more oil or a little water if needed to keep the processor moving. Roll and pat this mixture into 1 1/2 inch meatballs. Mixture will be a little sticky so you may want to grease your hands with a little olive oil, to help the process. (They don’t have to be perfectly round either… ) Don’t worry, the meatballs firm up beautifully, but also stay moist, when cooked. )
Bake uncovered 400 degrees in an oblong Pyrex pan that has been sprinkled with olive oil, turning periodically, and baking until the meatballs are golden on the outside and cooked on the inside about 20 minutes. If they are cooked through but not browned, run them under the broiler to get the outsides nice and brown and crispy!
Ingredients for Sauce:
2/3 c. bottled hoison sauce
1/4 white or rice vinegar
1 grated garlic clove
1 t. grated fresh ginger
1 T. soy sauce
Juice from 1/2 fresh lime
1 T. sesame seeds
2 T. chopped green onion
Directions for Sauce and Putting it All Together:
Put first 5 ingredients into a big sauce pan, and simmer for about a minute, until good and hot. Add juice from lime and then, gently put cooked meatballs in sauce and cover them all with sauce, heating until the meatballs are nice and hot.
Sprinkle with sesame seeds and chopped green onion. .Serve over rice (jasmine is our favorite) with any steamed or sautéed vegetables that you like. (May also garnish with chopped peanuts and cilantro and additional lime or hot sauce, if you like.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet n Savory Asian Meatballs
The URL: http://wp.me/p1UwM9-D3
© Copyright 2012 – All Rights Reserved
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