Friday, July 6, 2012

Ginger Cilantro Meatballs

The best thing about meatballs is how versatile and easily modified they can be for any occasion.  A true favorite in our household is Swedish Meatballs and recently we posted about Mozzarella Stuffed Meatballs.  Here I took some Asian inspired ingredients to create a meatball perfect to serve with rice.  Probably the most unique flavor in here is the use of pickled ginger instead of fresh ginger, but if can't find it, then regular ginger will do.  These can also be served as individual appetizers for a football game or other group get together.  Enjoy!

Ingredients for 24 medium meatballs

3 tablespoons pickled ginger, chopped
2 cloves fresh garlic, chopped
1 small onion, finely chopped
1 bunch cilantro
1 egg
1 cup panko bread crumbs
1 lb ground beef or pork (or even chicken!)
2 tablespoons soy sauce
1 teaspoon sesame oil

1. Prepare the inclusions first.  Chop ginger, garlic, onion and set in a bowl.
2. Remove cilantro from stems and finely chop and add to mixture.
3. Crack egg into bowl and add panko, meat, soy sauce and sesame oil.
4. Finally salt/pepper ingredients to your normal "taste".
5. Set a cookie sheet lined with parchment paper out before you start forming the balls
6. Use clean hands to mix all the ingredients together, really incorporating it all.
7. Shape meatballs to desired shape, but I go for about 2 inches diameter
8. Place on cookie sheet
9. You can either bake them in the oven at 425 until they are browned and cooked through (about 30 minutes) or pan fry them (about 20 minutes).  The choice is up to you, I think it really depends on what kind of dishes you want to do that night.
10. Serve with rice and simple salad.

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