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.  

Asian Meatballs

A variation of my traditional Italian meatballs.  The most recent batch that I froze I did as smaller meatballs so I could use them as either a dinner option or as snacks at a party.  For dinner I would serve them with stir-fried veggies in your favorite sauce.  For a party, I'm thinking 2 things: in a crock pot with an Asian BBQ sauce OR served as is with a cilantro/soy/peanut dipping sauce.  You could easily replace the ground beef with ground chicken, which would be excellent with Thai Peanut Sauce.

For the Asian Meatballs:

2# ground beef

2 whole eggs

1/4c oat bran

1/3c soy sauce
1 -2 Tbsp mirin or rice vinegar

1 tsp sesame oil

3 garlic cloves, minced or micro-planed

1 bunch scallion, finely chopped, white and green parts

1" peeled piece of fresh ginger, micro-planed

opt: 1 heaping Tbsp Sambal Oelek (garlic chili paste)

Preheat oven to 375.  Line 2 baking sheets with foil and spay with Pam.  In a large bowl, whisk the eggs, oat bran, soy sauce, mirin, and sesame oil.  Add the garlic, scallions, grated ginger and Sambal Oelek (if using) and stir to combine.  Let the oat bran absorb some liquid, about 5 minutes. If the mixture looks very loose, add a little more oat bran or Panko bread crumbs.  Lastly, add the meat, using your hands to gently mix.  You don't want to mash the meat or you will have a dense meatball.  

Either scoop or roll meatballs to your size liking and place on prepared sheet. (I was able to get about 36 meatballs out of the recipe.)  Bake until outsides are brown and cooked through, about 12-14 minutes for 1ounce meatballs.  Larger 3 oz meatballs may take as long as 25 minutes.  

To prepare for freezing:  allow meatballs to cool to room temp.  Place in a single layer in a large freezer zip-lock bag.  Seal all but a small gap, then suck the air out of the bag and quickly seal.  Lay flat in the freezer until frozen through, then you can move the bag.  This way the meatballs freeze individually and you don't have to defrost the entire bag to get a few out.  

Spicy Vodka Tomato Sauce

This is amazing over meatballs in a crockpot.  Take the meat mixture from my Meatloaf Pie with Basil Ricotta Filling and scoop onto a Pam sprayed baking sheet.  Bake at 350 for about 20min.  Cool to room temp, then place on a clean baking sheet in a single layer and freeze.  Place in a ziplock freezer bag for game day or a quick week day meal.

For the sauce:
2 swirls EVOO
2-5 garlic cloves, smashed with the back of your knife
1 Tbsp (a large squirted blob from a tube) tomato paste
Red chili pepper flakes to your spiciness level
1/4 - 1/2 cup vodka  (for spice lovers, use Absolute Peppar!)
8oz can tomato sauce - I use Goya Spanish Style
1 large can 28-32 oz  crushed tomatoes
salt to taste
Opt:  to make creamy or blush sauce, use heavy cream at the end, or FF half and half, about 1/2 cup

In a large skillet with sides, heat the oil over medium heat with the smashed garlic cloves.  When cloves just start to brown, add the chili pepper flakes and stir for 30 sec, then squirt in the tomato paste and stir until the paste is incorporated into the oil.  Carefully add the two types of tomatoes and the vodka,  stirring to combine. Lower heat so the sauce is barely bubbling and put a spatter shield on top.  Do not use a lid - you want some of the water to evaporate so you have a thicker sauce.  Cook until sauce has thickened, about 20-30 min.  Season with salt.  Add the cream at this point if using to make a blush sauce.

If using in the crockpot:  Place frozen meatballs in the crockpot set to high.  Make the sauce, but you only have to let it simmer for a few minutes while the crockpot heats up.  Pour the sauce over the meatballs and continue cooking on high 2-3 hours.  Lower setting to warm and set up your serving line.  I suggest using a crockpot liner - cleanup is a breeze with them.   Meatballs can be eaten plain, on top of pasta or on little rolls as sliders/subs.  Set out more chili pepper flakes, slices of provolone cheese for subs, parmesan cheese for topping or shredded mozzarella.