Asian Meatballs

>> Saturday, May 15, 2010

Just about every month a group of friends and I take turns hosting a potluck dinner. The hostess gets to pick the theme and since this month was my turn to host, I picked appetizers. I love appys! I love grazing on lots of small plates rather than committing to just one main dish. I went a little overboard and made four different appetizers, all of which turned out pretty darned yummy!
I wanted to make something meat-y so I decided on meatballs but I wanted something different than the traditional meatball recipe. I stumbled upon this Rachael Ray recipe for Asian Meatballs and went with it. The meatballs were very moist and flavorful and a unique take on the ordinary meatball!
Asian Meatballs
adapted from Rachael Ray's magazine
4 scallions, green and white parts, coarsely chopped
One 2-inch piece of fresh ginger, peeled and grated or finely chopped
1/2 red bell pepper, coarsely chopped
1/2 serrano or jalapeno chile pepper, seeded and finely chopped
2 garlic cloves, crushed
1/4 c soy sauce
2 to 3 tablespoons cilantro leaves (a handful)
Zest of 2 limes
1 pound ground sirloin
1 pound ground pork
1 to 2 tablespoons sesame oil
1 teaspoon dark sesame oil

In the bowl of a food processor, combine the scallions, half of the ginger, the bell pepper, half of the chile pepper, the garlic, the 3 tablespoons of soy sauce, the cilantro leaves and the lime zest. Pulse for 30 seconds, scrape down the bowl and process 1 minute more, or until finely ground. Transfer mixture to a large bowl. Add the meat and mix gently until thoroughly combined. Roll the meat into 32 balls the size of golf balls.

Preheat a large nonstick skillet over medium heat and add the sesame oil. Add the meatballs and don't move them until they are brown on 1 side, about 3 minutes. Turn the meatballs and continue to cook, browning them on all sides, until cooked through, 4 to 6 minutes more.

Place the finished meatballs on a serving platter, with toothpicks on the side.


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