Archive | February 2012

Teriyaki Meatball Bowls

Last May I posted a recipe for Monglian Beef. It’s good but to me the sauce part is lacking sweetness and is too thin.

Last night I made Teriyaki Meatball Bowls and the sauce in this recipe is the bomb! It’s just the right consistancy (thanks to cornstarch) and sweetness. Next time I make the Mongolian Beef I’m going to use the sauce from this recipe!

Note: The recipe below calls for 1 lb. ground pork. We used 1 lb. seasoned sausage and 1 lb. hamburger.

Teriyaki Meatball Bowls

Ingredients

Meatballs:

1 lb. ground pork
1 large egg
1/2 cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger
1/2 tsp soy sauce
2 whole green onions
10-15 cranks freshly cracked black pepper

Teriyaki Glaze

1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds

Rice Bowl
2.5 cups dry jasmine rice
3.75 cups water
2 whole green onions

Directions

Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).

Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).

While the meatballs are in the oven, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam even after the heat is turned off, so don’t remove the lid.

While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).

Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer.

When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

Enjoy!

Rebecca

Rebecca

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Melt In Your Mouth Short Ribs

Quick and easy and what looks like GOOD crockpot short rib recipe!

Melt-In-Your-Mouth Short Ribs

Ingredients

6 serving-sized pieces beef short ribs (about 3 pounds)
2 tbsp. packed brown sugar
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 Bottle, 12 oz. Dark Ale or Beer
Hot mashed potatoes or egg noodles

Directions

Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with the mashed potatoes or noodles.
(Or on HIGH for 4 to 5 hours.)

Melt-In-Your-Mouth Short Ribs

Rebecca

Rebecca