Asian-Inspired Meatballs
Yes, I am still alive. No, this blog has not perished, regardless of the lack of posting activity it has shown. As most (if not all) of you, I have been quite busy and after accomplishing all my duties during the academic year, few or no time remains to share something with the outside world. I am not complaining. I love being busy for this reason. I am just acknowledging my wish of writing more often.
Our most recent cooking experiments have revolved around Chinese cuisine: sweet and sour, spicy and sweet, fresh and spicy; you name the combination of flavors one can find in such rich tradition. We bought two cooking books with recipes from the most representative regions of China and we have been trying them for some time (great discoveries of deliciousness that I will share sooner or later). The most amazing thing about cooking is that you actually developed your senses up to the point of triggering your creativity. That was exactly what happened recently. We had some ground beef that I was planning to transform into my regular meatballs. However, my husband suggested that we should try to go with some Asian flavors. And so we did! The result was quite yummy and that is why I am sharing it with you. You should give him most of the credit, though, since it was his idea and he suggested a great deal of the spices to add.
So, for this recipe, that serves up to 4 people, you will need:
2 lbs of ground beef
3 tablespoons of light soy sauce
1 tablespoon of Kosher salt
2 tablespoons of Shaoxing wine
1 tablespoon of fresh ginger, chopped very finely
2 tablespoons of scallions, chopped very finely
2 dried red hot chilly peppers, chopped very finely
Peanut oil to fry (or any neutral oil such as canola)
Few drops of sesame oil to finish
Start by adding all the ingredients into a bowl. Incorporate all the spices with the meat until you obtain a homogenous mixture. Form small balls (around 1 inch in diameter) and set them aside.
In a frying pan or a wok add enough peanut oil to cover half of the meatball, and set over medium high heat. When the oil is hot, fry the meatballs until they are brown (don't forget to turn them). You can try deep fry them but since peanut oil is quite expensive this is a good alternative solution that produces basically the same results. It only takes a bit longer.
When the meatballs are all done, add a drop of sesame oil on top of each one, and enjoy them with your favorite side dish.
This recipe turned out to be delicious: the meatballs are super flavorful and juicy. It makes a very good snack that you can either enjoy at home or bring with you to picnics and to the beach.
Happy cooking and bon appetite!
Our most recent cooking experiments have revolved around Chinese cuisine: sweet and sour, spicy and sweet, fresh and spicy; you name the combination of flavors one can find in such rich tradition. We bought two cooking books with recipes from the most representative regions of China and we have been trying them for some time (great discoveries of deliciousness that I will share sooner or later). The most amazing thing about cooking is that you actually developed your senses up to the point of triggering your creativity. That was exactly what happened recently. We had some ground beef that I was planning to transform into my regular meatballs. However, my husband suggested that we should try to go with some Asian flavors. And so we did! The result was quite yummy and that is why I am sharing it with you. You should give him most of the credit, though, since it was his idea and he suggested a great deal of the spices to add.
So, for this recipe, that serves up to 4 people, you will need:
2 lbs of ground beef
3 tablespoons of light soy sauce
1 tablespoon of Kosher salt
2 tablespoons of Shaoxing wine
1 tablespoon of fresh ginger, chopped very finely
2 tablespoons of scallions, chopped very finely
2 dried red hot chilly peppers, chopped very finely
Peanut oil to fry (or any neutral oil such as canola)
Few drops of sesame oil to finish
Start by adding all the ingredients into a bowl. Incorporate all the spices with the meat until you obtain a homogenous mixture. Form small balls (around 1 inch in diameter) and set them aside.
In a frying pan or a wok add enough peanut oil to cover half of the meatball, and set over medium high heat. When the oil is hot, fry the meatballs until they are brown (don't forget to turn them). You can try deep fry them but since peanut oil is quite expensive this is a good alternative solution that produces basically the same results. It only takes a bit longer.
When the meatballs are all done, add a drop of sesame oil on top of each one, and enjoy them with your favorite side dish.
This recipe turned out to be delicious: the meatballs are super flavorful and juicy. It makes a very good snack that you can either enjoy at home or bring with you to picnics and to the beach.
Happy cooking and bon appetite!
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