Saucy Asian Meatballs
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Saucy Asian Meatballs
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Maggie Ruggiero
total
prep
Don’t be alarmed by the length of the ingredients. These tender meatballs are fast, easy, and succulent. Use wet hands to roll ‘em and you’ll be done in 2 minutes flat. A quick sizzle and a simmer and you get to kick back and enjoy. The mushrooms bring it all home in the intense saucy goodness.
Ingredients
- For Meatballs:
- 1/2-inch thick piece fresh ginger, peeled, quartered
- 1/2 cup scallion cut into 1-inch lengths to measure, about 3
- 2 large eggs
- 3 tablespoons plain dry breadcrumbs
- 2 tablespoons milk
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon sesame oil
- 1 pound ground pork
- For Sauce:
- 2 tablespoons vegetable oil
- 5 ounces sliced shiitake mushroom caps
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons sesame oil
- 1 teaspoon sugar
- 1/3 cup plus 1 tablespoon water
- 1 teaspoon cornstarch
- Accompaniment: white rice or Asian style noodles
Directions
- Drop ginger and scallions into feed tube of processor with motor running to finely chop. Pulse in eggs, breadcrumbs, milk, soy sauce, and sesame oil until combined, then pulse in pork until just mixed. With wet hands, form into 12 meatballs about the size of limes.
- Cook meatballs on one side in vegetable oil in a 10-inch non-stick skillet over medium heat. When well browned, turn over, sprinkle mushrooms over top and brown the second side. Add soy sauce, mirin, sesame oil, sugar, and 1/3 cup water. Bring to a simmer, and cook covered, turning over once, 10 minutes. Uncover and stir together remaining tablespoon water and cornstarch then stir into sauce and simmer 1 minute until lightly thickened.
- Serve meatballs over white or brown rice or Asian style noodles.
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First Posted: 10/27/2011 4:55 pm Updated: 01/27/2012 4:02 pm