Wednesday, September 14, 2011

Asian Meatballs

Gypsy Slow Down

Yesterday I noticed a bunch of wilting cilantro in the fridge and wondered why I had bought it. Then I remembered that it was for Asian meatballs which I'd seen in my October Rachael Ray magazine. Which is sitting in my parent's car, left from the trip to Atlanta. I hate to see fresh herbs go to waste. Especially if I bought them at the store. I have a nice herb garden, though there is mostly just basil left and this unidentifiable oregano looking plant that made it through last winter and I can't remember what it is. I guess I feel bad buying herbs when I could easily have a bush of the same thing. Which is silly since they aren't expensive. Anyway, I looked up a recipe for the Asian meatballs and they turned out really nice. Witt and I decided they would be more fun as an appetizer then as a meal. I served them with my creamy peanut sauce and with the dark flavors of ginger and cilantro it was a rich dish and perfect for a party. I changed the recipe a bit so here is my version below.

Also, I have temporarily given up on my photos. The flash on the tiny camera from way back when is broken and while I have persevered through my picture taking by editing them within an inch of their lives, I can't wait for the camera that Witt and I are giving each other for our birthdays. I don't know what kind of camera it will be or even how to start looking for a nice one that won't set us back ten years, but whatever we get I'm hoping it ends the rein of pictures of food that look like they should be on a Chinese take-out menu, the kind that sits right above the counter. No offense Chinese take-out.

Asian Meatballs over Rice with Peanut Sauce

4 tablespoons chopped fresh cilantro
2 tablespoons minced fresh ginger
1 large clove garlic, peeled
Zest from one lime
4 tablespoons soy sauce
2 tablespoons dark sesame oil
1 pound ground pork
Scallions, for garnish
Vegetable oil

In food processor, mix first 6 ingredients until well blended. Add ground pork and blend well. Roll into balls one inch thick. Heat a skillet to meduim heat and add a swirl of vegetable oil. Cook meatballs on one side until browned, about 3 minutes and then flip to the other side. Continue cooking each side until nicely browned. Place a lid on the skillet and turn the heat to low. Cook for 5-10 minutes until the meatballs are cooked through. Serve over rice with peanut sauce and garnish with scallions.

Peanut Sauce

5 tablespoons creamy peanut butter
1 cup coconut milk
3 tablespoons fresh ginger, minced
3 tablespoons fresh cilantro, finely chopped
1 large clove garlic, smashed
3 tablespoons soy sauce
Juice from one lime

Mix all ingredients together in a stove top pan and cook until creamy and bubbly.
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