Meatballs are so quick and easy! You can change the flavor profile if you are feeling spicy, want a Mexican twist or go traditional with Italian. I have posted previously a version of Asian meatballs, and this one is my most recent endeavor.
Spicy Asian Meatballs II
1# lean ground beef - I like 90/10
1# ground veal
2 eggs
1/4 cup gluten free soy sauce or I like using Coconut Aminos
1-2 Tbsp fish sauce
1 Tbsp grated fresh ginger
1-2 Tbsp chili garlic paste - or more if you really like spicy food!
1 Tbsp sesame oil
Large handful of chopped fresh cilantro
3 scallions, thinly sliced
Preheat the oven to 375 degrees. Spray a large baking sheet (or 2) with cooking spray.
Whisk the eggs, soy sauce, fish sauce, ginger, chili paste, and sesame oil in a large bowl. Add the cilantro, scallions, ground beef and veal. Use your clean hands to thoroughly, but gently combine the ingredients. You don't want to mash the meat or you will end up with a tough end product.
Shape the mixture into equal size portions. I do a little over an ounce and end up with 24 meatballs. If you want more, do smaller portions and use 2 baking sheets. Cook the meatballs anywhere from 8-15 minutes depending on size. It is better to slightly undercook them than overcook them and have them be tough. Serve immediately or let cool and freeze in a single layer, then move to a freezer bag.
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