Asian Meatballs

This is a versatile recipe either as a cocktail finger food app or as a main dish paired with a side such as Chinese noodles. 

My trick with meatballs is to bake on high heat to start and then lower temp to cook fully. They get a nice crust, yet stay moist. Way easier and less mess than pan sauté. 

Serve these with a readymade condiment of your choice–Sriracha, Szechuan sauce, chili-garlic sauce. No leftovers in our house!
Asian meatballs

  • 1lb ground beef
  • 1lb ground pork
  • 1 slice white bread, torn into pieces
  • 3tbsp milk
  • 2 eggs, beaten lightly
  • 3 tbsp chopped ginger (Ginger paste is a new fav of mine, so easy!)
  • 5 cloves chopped garlic 
  • 3 tbsp low sodium soy sauce
  • 2 tsp Sriracha (optional)
  • 1 tsp sesame oil (optional)
  • 1/3c chopped cilantro

Soak the bread in milk–it should crumble easily but not be soggy. Squeeze out excess milk if necessary. Mix in remaining ingredients by hand, do not overmix! Add sesame oil and/or Sriracha if you like a bit of heat. Roll into 1 inch balls. Make a bit smaller for app size. Or a bit bigger if you just get lazy or impatient hungry boys pressure you to hurry up.

Line a large baking pan with tinfoil, bake meatballs at 500 degrees for 5 min, turn the heat down to 350 (keep the meatballs in the oven) and cook another 15 min. Let them set a bit to cool.


Special ingredients=easy flavor

Especially in summer when fresh local produce is so bountiful, I love finding ways to showcase those flavors with as little work as possible. My friend Tamra, who owns the VOM FASS store at MOA, showed me some spectacularly wonderful olive oils and vinegars to do just that. Some of the uses are expected–a quick and easy salad dressing or drizzled for bread–but it’s also possible to use these flavored oils and vinegars as sauces. She even suggested adding the bright, citrusy Calamansi balsamic to bubbly water….yum!

I wanted to highlight the Chili Fig Balsamic Vinegar this week with grilled pork chops. First, I marinated boneless chops in 1/2c orange juice+1tsbp salt+1tsbp sugar+chopped rosemary for about an hour. Matt grilled them alongside some bell peppers, and zucchini/yellow squash from our CSA share. Goat cheese polenta served as the starch. The kicker to this meal was the orange olive oil I drizzled over the vegs to complement the pork, which got finished off with the chili fig balsamic. This is a restaurant-quality, weeknight-friendly meal!

I love these products because they help us make eating healthy easy, check out VOM FASS online for tasting events and more recipes. Thank you Tamra! 🙂

Photo Jul 13, 6 18 36 PM Photo Jul 15, 7 40 29 PM