Browsing through our recipes the other day I came across a recipe, which I really can’t remember making or remember where it came from. Possibly it was our friend Sue’s back when we lived in Colorado Springs. She was an excellent cook and became a nutritionist. Or maybe I picked it up somewhere else. Whatever, I showed it to Laura and she was game to try making it again. Of course, we could not leave it alone. We ended up doing a major recipe rewrite to accommodate our current tastes and knowledge. We think it turned out very well. Served it will some rice noodles and stir- fried asparagus. A very good meal if I do say so myself.
The asparagus was gone in a flash, but we still have leftover meatballs. Can’t wait to use them in a Bahn Mi.
|The ideal accompaniment to Asian noodles
1/2 pound, Ground beef
1/2 pound, Ground pork
1 jalapeno chili pepper – minced
1 medium, whole egg
1/2 cup, panko
1/4 cup, Hoisin sauce
2 tablespoons, dry sherry
2 tablespoons, rice wine vinegar
2 cloves, garlic – finely minced
1 tablespoon, ginger – finely minced
1 teaspoon, red pepper flakes (optional)
1 tablespoon, soy sauce
2 tablespoons, cilantro – finely minced
2 scallions – chopped fine
2 teaspoons, sesame oil
- Preheat oven to 375 degrees.
- Place non-stick foil on two baking sheets.
- Combine all ingredients in a large bowl.
- Mix together with your hands.
- Roll out golf ball sized balls. There will be about 20 balls.
- Place on foil on one pan.
- Place both pans in the oven.
- Bake for 20 minutes. The meatballs will give off some liquid.
- Remove pan from oven and transfer balls to other pan, turning them over.
- Bake for another 20 minutes.
This is an ideal dish to be served with Asian noodles. Think Asian spaghetti and meatballs.