Posts Tagged ‘Sauce’

Asian-Inspired Meatballs via Relishing It

Now we come to it.  The day when snacks and appetizers take center stage alongside over-hyped commercials and two football teams that I can’t– for the life of me– name.  That’s right, Superbowl Sunday is just a few days away!  Now my husband will tell you that the ‘Big Game’ on Sunday is actually Liverpool against Manchester City, but then again, he’s a soccer nut.  Even so, we’ll be hunkered down on the couch on Sunday night eating a variety of tasty appetizers.  If you haven’t planned out your Superbowl menu, I have a few ideas for you.  First, take a look at this incredible dip.  If you make it once, you’ll make it every year.  I promise.  And these pickled eggs are the perfect snack for beers with friends.  If you make them today, they just might be ready in time for the game.  This chili will please a crowd, and so will this one.

Asian Meatball Ingredients

But if you’re in the mood for something a little more exotic, give these fantastic Asian-inspired Meatballs a try.  I found this recipe on Ali Ebright’s blog, Gimme Some Oven.  While you’re waiting for the next commercial break on Sunday night, go on-line and check out her site.  It’s lovely.  I tweaked this particular recipe to suit my taste.

Asian-Inspired Meatballs via Relishing It

We generally eat these meatballs as a meal alongside brown rice or quinoa, served with a salad, but they would make a fantastic appetizer, as well!  The meatballs are packed with fresh, bright flavors from the garlic, ginger, and scallions.  But the real show-stopper is the Asian sauce.  It is amazing!  It’s slightly sweet, but also has a nice tang to it.  Fresh ginger makes everything better, right?  Hope you enjoy them as much as we have.  And whatever you decide to eat this weekend– have a great time surrounded by fun people.

Asian-Inspired Meatballs via Relishing It

The Recipe:  Asian-Inspired Meatballs

(makes 35-37 small)

For the Meatballs:

2 pounds ground beef or pork

2 teaspoons sesame oil

1 heaping tablespoon finely grated fresh ginger

2 eggs, lightly beaten

4 garlic cloves, minced

1 teaspoon kosher salt

1/2 cup breadcrumbs (preferably Panko)

1/2 cup finely chopped scallions (about 3 large)

For the Asian Sauce:

2/3 cup hoisin sauce

1/4 cup rice vinegar

2 garlic cloves, minced

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon finely grated fresh ginger

Garnish with extra sliced scallions, sesame seeds, and sriracha sauce

Preheat the oven to 400°F.  Line a large 12 x 17 baking sheet with parchment paper.  Set aside.

In a large bowl, lightly combine all of the ingredients for the meatballs together using your hands.  Be careful not to over mix, as that will lead to tough meatballs.   Use a 1 1/2 tablespoon scoop (or you can eyeball it) to form the balls.  Place them on the prepared pan and bake for about 17-19 minutes, they will turn a nice golden brown color  along the edges when done.

Meanwhile, in a small bowl, combine all of the ingredients for the asian sauce.  When the meatballs are done, you can either serve them alongside the sauce as a dip, or you can gently coat the meatballs in the sauce and serve them that way.  I like to warm the sauce up beforehand.  Serve the meatballs with sliced scallions, sesame seeds, and a bit of sriracha for an extra kick.  Enjoy!

Source:  Adapted from Ali at Gimme Some Oven

Thanks for stopping by today!  Hope you all have a great weekend.  xo


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So Summer is obviously on its way out.  I hope you had a chance to get out and enjoy the last several weeks of warm weather.  Me?  I’ve been trying to cram as many activities in as possible.  We traveled a bit (back home to western North Dakota, again), went to the lakes several times, and did our best to eat the local parlors out of ice cream.  And, my little boy started pre-school (deep breathe…).   I confess, I was not particularly looking forward to this.  But I survived.  He survived.  I’m happy to see him grow and experience new things, yet sad to watch time slip through my fingers.   And I know this is just the first of many partings.  Cherish every day.

With Fall rushing in, I raced to the Farmers’ Market to snatch up as many tomatoes as I could.  I’ve spent the week canning whole tomatoes, salsa, sauce, and tomato jam (more on this unbelievable find soon).  Then there’s this fantastic use: homemade tomato ketchup.  If you have an abundance of tomatoes from your garden, or you can get to the local markets to buy a bushel or two, you’ve got to give this a try.  I made it for the first time this year, and am kicking myself for not having done so sooner.

First though, you need to know this tastes NOTHING like the mass-market store brands you’re used to.  Full disclosure:  I like Organic Heinz.  I even like regular Heinz.  They’re pretty good, and they have basically defined the flavor of ‘ketchup’ for everybody (sorry Hunt’s).  I’d describe this as a thick, red, salty-sweet vinegar concoction.  Simply put, there isn’t much complexity — no herbs, little actual tomato flavor.  This homemade ketchup is very different.  At first I had a difficult time wrapping my brain around it– I was wired to expect ‘ketchup’, and by that I mean Heinz.  But this homemade version has fennel, ginger, garlic, basil, and tomatoes– lots of tomatoes.   The layers of flavor are amazing– not just salt/sweet/vinegar.  They’re fresh, interesting, and work together so well.  Yes, it tops a burger nicely, but it really shines on a roast beef sandwich or with those homemade fries.  And don’t forget to pair it with my homemade mustard recipes.  Give them both a try.

The Recipe:  Homemade Tomato Ketchup

(Makes about 1 pint)

1 large red onion, peeled and chopped

1/2 bulb of fennel, trimmed and chopped

1 stick of celery, chopped

1-2 tablespoons extra-virgin olive oil

1 tablespoon fresh ginger, peeled and grated

3 cloves garlic, chopped

1/2 fresh red chili, seeded and chopped

a bunch of fresh basil, leaves picked, and stalks chopped

1 tablespoon coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

sea salt

1 pound  cherry or plum tomatoes, halved,  plus 1 pound canned plum tomatoes, chopped  OR  2 pounds yellow,  orange, or green tomatoes, chopped

3/4 cup plus 2 tablespoons red wine vinegar

1/4 cup brown sugar  (Note: the next time I make this, I’m going to use a bit less.  I would suggest decreasing by 1-2 tablespoons.  Taste and adjust, though remember — the flavors really  take time to develop in this particular recipe.)

Put all of the vegetables into a large, heavy bottomed, saucepan with the olive oil, ginger, chili pepper, basil stalks, coriander seeds and cloves.  Season with a pinch of salt and cracked black pepper.

Cook gently over a low heat for 10-15 minutes.  Stirring frequently.  Add the canned tomatoes and 1 1/2 cups of cold water.  Bring to a boil and simmer gently until the sauce reduces by half.

Add the basil leaves, and blend with an immersion blender or food processor.  Push it through a sieve to make it smooth.  Put the sauce into a clean pan and add the vinegar and the sugar.  Place the sauce on a medium-low heat and simmer until it reduces and thickens to  your desired consistency.  Correct the seasonings at this point.

Spoon into sterilized bottles or jars, then seal tightly and place in a cool dark place or the refrigerator.  It should keep for about 6 months.  Enjoy!

Source:  Adapted from Jamie Oliver’s Jamie At Home cookbook

Thanks so much for stopping by!  Take Care.


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