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Kicking Off Meatball Week with Scallion Meatballs with Soy Ginger Glaze

Posted By Susan On January 29, 2012 @ 2:13 am In Appetizers, Dips and Small Bites,Asian,Chicken and Poultry,Cooking,Pork,Recipes | 9 Comments

It’s meatball week here at Chez SGCC. That’s because we love meatballs and think they make the perfect Super Bowl nosh. They’re compact, easy to eat and can be made a zillion different ways. So, as we count down to the big game, I’ll be sharing some different and delicious meatball recipes for you all to try out.

Let’s kick off with these yummy Asian-style Scallion Meatballs with a Soy-Ginger Glaze.

The original recipe [1] for these tasty little morsels, from Canal House Cooking [2], calls for ground turkey. I decided to make them with a combination of ground chicken and pork. You can use whatever you want. Turkey is perfectly fine. I just think that Asian meatballs should be made with chicken and pork. I also put a splash of fish sauce in my meatballs. Don’t ask me why. I’m just crazy like that. I think it ups the umami quotient.

I like to pulse the meat up a few times in the food processor before I mix in the rest of the ingredients. You don’t have to do this either. I find it gives the meatballs a finer texture, though.

There are no bread crumbs or other thickeners in the original recipe either. I found the meatball mixture to be a little too wet for the balls to hold their shape, so I added a little cornstarch to it. It worked great!

I love these gratuitous frying pan shots, don’t you? The bubbles make me giddy!

Once your meatballs are all cooked, serve them with a drizzle of soy-ginger glaze. They taste even better if you eat them with cute little curly-topped bamboo toothpicks like these.

 

Scallion Meatballs With Soy-Ginger Glaze
adapted from Canal House Cooking, Volume 3 [2], by Melissa Hamilton and Christopher Hirsheimer

Ingredients

For the Sauce:

  • 1/2 cup dark brown sugar
  • 1/2 cup soy sauce, preferably Japanese or reduced sodium
  • 1/2 cup mirin (sweet rice wine)
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped peeled ginger
  • 1 teaspoon ground coriander
  • 4 whole black peppercorns

For the Meatballs:

  • 1 pound ground chicken
  • 1/2 pound ground pork
  • 4 large scallions, finely chopped
  • 2 cloves garlic, minced
  • 2/3 cup cilantro, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • Splash of fish sauce
  • Freshly ground black pepper
  • 1 tablespoon cornstarch
  • Vegetable oil for frying

Directions

  1. Make the sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)
  2. Make meatballs: Combine chicken and pork in the bowl of a food processor and pulse a few times. Mix meat mixture, scallions, garlic, cilantro, egg, sesame oil, soy sauce, fish sauce, pepper and cornstarch together in a bowl. Roll tablespoons of mixture into 1-inch balls, about the size of a walnut. Line the meatballs up on a baking sheet and chill in the fridge until you’re ready to cook them.
  3. Coat the bottom of a heavy skillet with vegetable oil and place over medium-high heat, . Working in batches to avoid crowding, place meatballs in pan and fry, until lightly browned all over, about 3-4 minutes per batch. Arrange on a baking sheet and bake for 8-10 minutes, until cooked through.
  4. Arrange on a serving platter, spoon a little glaze over each meatball, and serve with toothpicks.

Makes approximately 3 dozen meatballs.

 

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URLs in this post:

[1] original recipe: http://www.nytimes.com/2009/12/02/dining/024crex.html

[2] Canal House Cooking: http://www.amazon.com/Canal-House-Cooking-No-Winter/dp/0615340709/ref=pd_bxgy_b_img_c

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