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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Lentil Bulgur Salad with Feta and Mint
April 13, 2011
Our garden harvest is in a bit of a lull these days. The profusion of kale and broccoli that feed us through the winter is done. While artichokes are beginning to grace our table, the peas and fresh greens of spring have not quite matured. The herbs however, jubilant in the rain-chasing sun, are thriving! We have piles of oregano, mint, parsley, and chives. I love adding combinations of them to just about any dish.
Lentil Bulgur Salad with Feta and Mint is similar to a tabouli, though heartier. The lentils and bulgur combine to form a complete protein. It is incredibly nourishing and satisfying. The mint, parsley, and lemon add bright flavors and beautiful color. The feta contributes a creamy, tangy element. In summertime, I would make this dish with fresh tomatoes. In springtime, why ruin a perfectly seasonal salad with mediocre tomatoes? I used up some dried tomatoes from last summer, but you could easily skip them altogether as well. Make this dish ahead for a nice light dinner or bring it along to a picnic or potluck. It travels well.
My Pantry Shelf 