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
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Kottbullar (Swedish Meatballs)
Perciatelli and Meatballs
April 5, 2011
My baby turned 3 the other day. My sweet little bundle has grown into a big girl who loves to climb trees, care for her babies, and dance. I am in awe. For her birthday, we spent the day at the beach, digging, running from waves, and flying kites. Marvelous. For dinner, she asked for spaghetti with meatballs. (Much to my chagrin, my son asked to have hot dogs on his upcoming birthday. Don’t expect a post about that.)
I recently acquired a meat grinder and have been making loads of sausage, so I decided to grind the meat for the meatballs myself. Though it adds an extra step, grinding the meat at home allows you to control the quality of the meat. At our local market, they have a wide selection of meat cuts from sustainably-0riented ranches, but less of a selection for ground meat products. Also, you cannot beat the freshness of the meat when you grind it yourself. I used beef brisket and pork shoulder, though you can adjust the contents according to your likings.
Once the meat is ground, making meatballs is a snap. I sautéed onion, garlic, and spices then stirred in bread crumbs and white wine. Then the bread and meat mixture combine with fresh herbs, parmesan cheese, and egg. Whip up the mixture to allow the meat to bind, then form into balls. I use a scoop to help size them, then roll them in my hands to create a smooth ball.
Swedish Meatballs (Kottbullar)
December 13, 2010
Growing up in a Scandinavian American household, the tradition of Santa Lucia was always one that spoke to me, not only as a connection to my Swedish heritage, but also to the rhythm of the seasons. Last night, my children and I gathered around our Santa Lucia doll and I told her story (generously interpreted).
A long time ago in Sweden (which is near the North Pole, a meaningful landmark for those obsessed with that region of planet this month), the days were short and the nights were long and cold. The people of Sweden did not have enough food to eat. One night, they looked out over the water and saw a beautiful woman gliding towards them. Upon her head, she wore a crown of light and in her arms she carried food for the hungry. Santa Lucia saved the people of Sweden, not only from their hunger, but from their despair as well. The food she brought filled their aching bellies and the light she wore reignited their hope of brighter days to come.
Many cultures have special ways to celebrate the Winter Solstice, the Northern hemisphere’s shortest day. This is naturally a time of year to draw inward, hibernate, and nourish our minds and souls with quiet time. The holidays though, provide an opportunity to gather, share, and allow us to look forward to the brighter days of spring and summer. As a child, I loved Santa Lucia Day. I would dress in a white robe, crown myself with lit candles and then, with hesitant steps, deliver cookies to my family or classmates. It is easy to hook children into a tradition, when cookies are involved! My daughter is still too young to wear a crown of fire, but still she glowed with pride at being the chosen one to carry the cookies to our table.
The foods we prepare and serve our loved ones on these special days define our traditions. In honor of Santa Lucia, I prepared a hearty feast of Kottbullar (Swedish Meatballs). To complete the meal, I served them with mashed potatoes, roasted brussel sprouts, cranberry sauce, and agurke salat (cucumber salad).
This meal ties my family and me to our ancestors. The meatball recipe originates from my maternal great-grandmother, Agda, who grew up in Sweden. I never had a chance to meet Agda, or Gigi as she was affectionately known by her grandchildren. Nonetheless, I feel a connection to this special woman through the rosy stories shared by my mother and her cousins. Of course, her spirit lives on through her recipes as well.
These meatballs are outstanding. If you have only experienced Swedish meatballs from the cafeteria line at IKEA, you are going to be blown away. They are tender and moist without any of the strange chewy texture that plagues store-bought meatballs. The subtle sweetness and hint of allspice make for a delicious treat. In this recipe, you broil the meatballs to brown them. This is a huge time saver over browning them in a pan. You still get that yummy caramelization without all the time and trouble of stove top browning. One significant change from the family recipe is the omission of veal. I have too many fond memories of feeding calves on my aunt and uncle’s dairy farm to consider veal good eats. If anyone knows of a source for humanely raised veal, let me know. This dish is a huge hit with my whole family. Serve as a main dish or a popular appetizer!
Swedish Meatballs (Kottbullar)
Adapted slightly from my Great-grandmother Agda
serves 6 as a main dish
1/3 cup minced onion
1/2 cup bread crumbs
1/2 cup milk
1 egg
2 1/2 teaspoons salt
3 teaspoons sugar
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 pound ground chuck
1/2 pound ground pork
Soak bread for 5 minutes. Add the rest of the ingredients and mix well. (I like to use my hands to mix instead of bothering with a spoon). Roll into 3/4 inch balls. Wet your hands well to prevent sticking. After several meatballs, if your hands begin to stick, simply rinse them in warm water and begin again. Place meatballs on baking trays, cover, and refrigerate at least 2 hours.
Remove trays from refrigerator and uncover. Brown under broiler. Put in a baking dish with 1/2 cup beef broth. Cover and bake for 45 minutes at 350 degrees. Alternately, place in a slow cooker on low.
Serve meatballs over potatoes, egg noodles, or eat them with a toothpick. They are delicious enough to stand on their own, but yummy with gravy too.
These meatballs freeze very well. Feel free to double the recipe and make enough for another dinner.
Here is a printer friendly version of the recipe: Swedish Meatballs (Kottbullar)
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