Sunday, September 6, 2009

Same dish, different country

I found the recipe to these Asian meatballs and kept it immediately. YUM....but other than serving them for a appetizer what could I do to make them dinner?

Of course I tweaked! Keeping with the Asian theme, I put them on soba noodles, created a simple sauce....and TADA

Asian Spaghetti and Meatballs (Asian Meatballs with Soba Noodles)
adapted from Lisa of Cutting Edge of Ordinary who got it from Life's Ambrosia

Cook's Notes: Fry these meatballs if you want a crispy golden brown outside with a tender flavorful inside. If you would prefer to bake them, I would recommend drizzling them with a little olive oil before cooking them in a preheated 350 degree oven for about 30 to 35 minutes or until cooked through.

1 ½ pounds ground pork
½ cup finely minced onion
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon minced fresh ginger
1 teaspoon dried cilantro or 1 tablespoon chopped fresh cilantro
1 teaspoon roasted sesame seeds
1 egg, beaten
2 serrano peppers, minced
½ cup plain dry breadcrumbs
1 teaspoon fish sauce
¼ cup of oil (if frying)
1 package soba noodles (usually found in the Asian section of your grocery)
1 cup chicken broth
3 Tbsp. corn starch
veggie of choice (I used fresh green beans as seen in pictures)

Soy Garlic Dipping Sauce

3 tablespoons soy sauce
1-Tbsp rice wine vinegar
1 teaspoon granulated garlic
Short drizzle sesame oil
Red pepper flakes to taste
1 Tbsp. sugar

Preheat the oven to warm setting. In a bowl combine all the ingredients except the oil. Mix well. Roll into 20 meatballs.

If frying: Heat the oil in a large frying pan over medium heat. Fry meatballs in batches until they are golden brown on all sides and cooked through. About 8 to 10 minutes total. Be careful not to overcrowd the pan. Transfer cooked meatballs to the oven to keep them warm while you finish cooking the remaining meatballs. Keep the pan with oil and brown stuff stuck for next direction.

Prepare your soy dipping sauce in a custard cup and set aside.

Prepare the soba noodle according to the directions. While the noodle are cooking I added the green beans to cook with them. Drain into colander when your noodles/beans are cooked.

Heat up pan that you used for the meatballs. Add your cornstarch, stir around and pour in chicken broth. Use a wire whisk to mix up the chicken broth, cornstarch and to incorporate/dissolve those tasty brown bits left from the meatballs. Heat until thickens. Dilute sauce with more chicken broth if desired. Add back noodles/beans to coat with sauce. Don't be alarmed if sauce starts to disappear into noodles. That's okay...they are soaking up FLAVOR!

Taking your tongs...put generous pile of noodles/bean onto plate. Swirl tongs so the noodles look pretty. Top with your Asian meatballs, put cup of dipping sauce on the side and serve some oranges on the side. PERFECTION!

K-man and I actually started drizzling the soy dipping sauce all over the meatballs, noodles and beans for the flavor of it all was fantastic! Thanks Des and Lisa! What a hit!


1 comment:

Lisa@The Cutting Edge of Ordinary said...

Aren't they great? I'm making them mini for Xmas Eve. I think everyone will love them. I love how you served them!