I’ve been thinking about what to write about for two days, and really, I don’t have much. My 2015 thus far has been pretty dull. It kicked off with a mini-bang–I didn’t see any fireworks or go to any parties, but we at least went out and walked around in Paris until a quarter after midnight. But only a few hours after that was a long plane ride and a switch back to the daily grind and routine, and there hasn’t really been any time for festivities.
However, had there been (and perhaps there will be next year or in a few weeks), these Asian meatballs would definitely have made an appearance. They are the perfect party hors d’oeuvre, especially in winter when you’re looking for strong flavors to warm you up. They’re simple to make, delicious to eat, and different from any party meatball I’ve ever had.
With ginger, scallions and soy sauce, these meatballs are packed with flavor. I dipped them in Sriracha the first time I made them, and I ate the leftovers with a dab of mayonnaise. Both dips compliment the meatballs perfectly– Sriracha adds to the flavor while mayonnaise compliments it and adds some creaminess. I’m sure that a bit of both mixed together would give you both of those characteristics, but I just thought of that while writing so I’ll have to try it next time.
Although I keep imaging serving these at a party, even wishing that I had a party at which to serve them, the meatballs are perfect for a light dinner, served alongside a salad, and if your week has been blah, the pop of ginger is sure to bring a bit of color to your day.
Notes: These are best with chicken or pork meatballs, but sometimes the grocery store doesn’t have what you need. This time, mine only had ground turkey.
I also used panko bread crumbs, but any other plain bread crumbs work.
vegetable or another neutral oil
⅓ cup (about 4) scallions, minced
3 tablespoons grated ginger
2 garlic cloves, minced
1 pound ground chicken, pork or turkey
½ cup plain bread crumbs
2 teaspoons toasted sesame oil
2 teaspoons low sodium soy sauce
¼ teaspoon kosher salt
1. Using your fingers, spread out 1-2 tablespoons vegetable oil on a jelly roll pan. Heat oven to 450F.
2. Mix together all ingredients in a mixing bowl until well combined.
3. Roll mixture into 1 ½ inch balls. Roll each ball in oil on jelly roll pan, and bake for 13 minutes. Serve with Sriracha, another Asian chile sauce or even mayonnaise.