Sesame Ginger Meatballs

April 16, 2011

The best weeknight meals are those that are simple to prepare, nutritious, and are greeted with delight by the hungry munchkins at the table.  By the time the kids and I get home, everyone is tired and hungry.  When I am really tight on time, I start the rice cooker in the morning before I go to work.  When I return home the rice is ready and all I have to do is whip up something to serve on top.  These Asian-inspired meatballs are a great alternative to our regular stir fries.  A bonus, my kids love meatballs and broccoli!  They squealed with delight the last time I served this :)

Ginger Sesame Meatballs are very easy to make and super tasty!  Mix up the pork with garlic, ginger, soy and other flavors, form the meatballs and cook.  I serve them with brown rice and broccoli or another seasonal vegetable.  A little terriyaki sauce on top and some sambal oeleck on the side adds another dimension of flavor and color.

These meatballs are really good!  Don’t let the photo fool you.  The truth is, it is very difficult to take a good picture of a meatball!

Ginger Sesame Meatballs

adapted from Cooking Light

serves 4

1 pound ground pork

1/2 cup panko

1 egg

1 tablespoon ginger, grated

1/4 cup green onion, minced

6 cloves garlic, minced

1 Tablespoon chile paste (sambal oeleck)

1/4 teaspoon salt

2tablespoons brown sugar

3 tablespoons soy sauce

2tablespoons sesame oil

1 tablespoon vegetable oil (for frying)

sesame seeds for garnish

Terriyaki Sauce  (optional)

Mix all ingredients except for vegetable oil and terriyaki sauce in a bowl.  Form meat into balls.  I like to make large meatballs for this dinner.  You could easily make smaller ones if you prefer or if you are making these for an appetizer.

Preheat oven 400 degrees.

Heat cast iron skillet over medium heat.  Coat pan with vegetable oil.  Fry meatballs in pan, turning so that each side is evenly brown, but meat is not cooked through.   Transfer the pan to the oven (or put meatballs on a baking tray if your pan is not big enough).  Bake for 10 minutes or until the center of the meatball reaches 160 degrees.  Serve hot with rice and veggies.

Here is a printer-friendly version of the recipe: Ginger Sesame Meatballs

You may also like:

Perciatelli and Meatballs

Kottbullar (Swedish Meatballs)

Chicken Satay

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3 Responses to “Sesame Ginger Meatballs”

  1. Michelle Larsen Says:

    Karen – these were awesome, did them over noodles with snap peas. Yum! Bob has happy belly.


  2. These meatballs sounds great!


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