Spicy Asian Meatballs II

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.  

Sour Cream Blueberry Cake

   So moist and tender!  The farmers' market is brimming with fresh blueberries this time of year, but this can easily be made with frozen blueberries.  Substitute raspberries or blackberries, or do a mix of all three - Triple Berry Sour Cream Cake.  I would not use strawberries as they can be watery.  This is a great do-ahead breakfast that allows overnight guests to serve themselves.

2 sticks butter, room temp
3 cups sugar
6 egg yolks
4 egg whites, beaten to stiff peaks
1 cup sour cream
2 tsp vanilla extract
1/2 tsp baking soda
3 cups flour
2 cups blueberries, raspberries, blackberries or in combination

Turn oven on to 350. Liberally grease ( I use Pam for Baking) a 10 cup bundt pan or tube pan.  In the bowl of a stand mixer, cream the butter.  Add the sugar, scraping down the sides.  Add the egg yolks one at a time, scraping down the sides.  In a bowl, combine the sour cream, vanilla and baking soda.  Add the sour cream mixture alternating with the flour mixture: flour, cream, flour, cream, flour.  The batter will be heavy and slightly grainy looking.  By hand, fold in the beaten egg whites in two additions.  The batter will be shiny and much lighter.  Gently fold in the berries.  Spoon mixture into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  The top will get a "puffed crust" that is sooo hard not to nibble off while the cake cools.  Allow to cool in pan for an hour, then invert onto a wire rack to finish cooling.  Depending on how big you slice it, you can get up to 24 pieces.  My family gets about 16!

Key Lime Curd Mousse

You can make this with any fresh citrus juice.  Make sure you zest the citrus before squeezing the juice out. This is an easy do ahead dessert for entertaining.  You can layer the curd with cookie crumbs or any of the other add ins listed below, and the whipped cream to make parfaits that your guests will love!

For the curd:
1 cup sugar
1 Tbsp zest
3/4 cup fresh squeezed citrus juice
1/2 stick butter, cut into pieces
2 whole eggs and 1 egg yolk, beaten in a separate bowl

For the mousse:
1/2 cup heavy cream  +  2 Tbsp sugar  beaten to semi-stiff peaks
     OR

1/2 tub coolwhip
 


In a double boiler (I use a stainless steel bowl over a saucepan with a little water - do NOT let the bowl touch the water) over medium high heat, place the sugar, zest, juice and butter.  Cook until butter melts.  Temper the eggs by adding a few tablespoons of the hot juice to the eggs, whisking constantly.  Add a few more tablespoons hot juice, whisking, then pour the eggs into the double boiler.  Whisk vigorously so the eggs don't scramble.  Continue whisking at a slower pace until the mixture thickens and becomes very glossy.  Pour the hot curd into a glass bowl, cover with plastic wrap touching the surface so a skin doesn't form, and refrigerate until cold, at least 4 hours.  When the curd is cold, fold in the whipped cream (or coolwhip) just until incorporated.  A few swirls of curd are OK and look neat when dished up.

Serve as is, or with crushed cookie crumbs, toasted coconut, chopped toasted macadamia nuts, candied citrus zest, fresh fruit or berries, or anything else you think would be delicious!