Monday, January 7, 2013

Asian Meatballs

These are in the Dinner Cup and even before the dinner cup they are a family favourite. So much so I even served them to my somewhat finicky extended family for my son's 2nd birthday. I have adapted this from a recipe I found in a magazine called Family Fun its a great magazine and has a really easy website with lots of ideas for crafts and recipes.

My take on it


1 pound ground chicken or pork
2 green/spring onions you can also use a small white onion
1/2 cup cilantro/coriander leaves or a mixture of cilantro, mint and basil. Whatever you have on hand.
1 generous tablespoon ginger
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/2 cup fine, dry bread crumbs (unseasoned) I usually use wholewheat
1 egg, lightly beaten

Sweet Soy Dipping Sauce:

1/2 cup brown sugar
1/2 cup soy sauce
2 tablespoon rice vinegar
2 or 5 slices fresh ginger 


To make the meatballs: Heat the oven to 400º F/200º C
Add the herbs and onion to a mini food processor and process them until it is very finely chopped.
Gently mix together all ingredients (hands are best for this), then form meatballs. I use a small ice cream scoop. But you can use a spoon and then gently roll in your hands. Wet hands will stop the meat from sticking to your hands.
Arrange on a parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through.
To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.
Simmer for about 3 minutes, stirring frequently, until the sauce thickens a bit.
Remove the ginger. Serve in a little dish (to avoid double dipping each person gets their own)
If we are having just meatballs we usually have rice or chow mein on the side and always a vegetable stir fry.
I also put these in a coconut soup (recipe to follow). They are great hot or cold and taste like the filling in a pot sticker.

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