Officially this my first post of the year...
I am so ready to start this year with delicious food, in many ways healthy foods, but that is not the case today. There is an options for today's dish. You can go bit healthier and bake these meatballs like I did, or pan fry them with bit of oil...personally I tried it both ways and of course fried won me over, but let's keep it healthier this time.
After sitting for many hours and trying to develop this recipe I changed, took out, added so many ingredients that the next day when the recipe was in the process of making I wasted about 3 pounds of ground beef until the recipe was the right taste, 5 hrs of my time, and probably gained 3 lb. until it was complete hehe....but that is the curse of being a blogger, yes we gain weight for the sake of developing then testing a really good recipe.
I love meatballs, probably like many of you and I do have a perfect recipe for it but I was aiming for something more with deeper flavor, touch of Asian flare and there you have it, my perfect meatballs with an amazing aroma, real taste buds wakening and appetite opener.
If you ask me these are perfect with just plain steamed rice or even if you put them in the bread, but I tried them with fried wonton skins/wraps and just dipped in the sweet and sour sauce and boom the love just happened right there....the taste was absolutely amazing!
Before you go on and read the recipe I have to warn you that these are very delicious therefore highly addictive...so eat responsibly (:P hehehe right!)
- 1/2 Lb. Lean Ground Beef
- 1/2 tsp. Chicken bouillon powder
- 1 tsp. Garlic, minced
- 1/2 tsp. Ginger, minced
- 2 Scallions, finely minced, plus reserve some green part for garnish
- 1 egg yolk, mixed
- 2 tsp Soy Sauce
- 1 Tbs. Rice Vinegar
- 1/4 tbs.(1ml) Sugar
- 1/8 tsp.(6 drops) sesame oil
- 1 tsp. Crushed Red Pepper
- Salt and Pepper to taste, if needed for your taste*
- Fried Wonton skins
- Toasted Sesame seeds
- Scallions (green part)
- In mixing bowl combine ground beef, bouillon powder, minced garlic, minced ginger, 3 Tbs. of finely chopped scallions, egg yolk, soy sauce, rice wine vinegar, sugar, sesame oil and crushed red pepper. Mix until thoroughly combined. I added salt and pepper but small pinch of each.
- Let it marinate in the fridge for few hrs., or overnight.
- Preheat the oven on 375F (190C)
- Make a small meatballs, and line the parchment paper in the baking pan/or you can pan fry them.
- Bake them until they are brown, but turn them one time, and bake about 20 minutes--transfer on the paper towel to absorb all the unnecessary oil.
- Serve them alone as a appetizers or with rice. Other options in stir fry, over noodles, or in soups.
- For dipping sauce you can use simple soy sauce or duck sauce (sweet and sour sauce) /or any other that you desire.
- If you never had plain fried wonton skins you have to try it. Even though it is not among, well not even close to healthy but so damn good.
- Store them in airtight container for later use up to 3-5 days.
- If some of them did not cook on the inside you can put them in the microwave for minute.
- You can use ground turkey, pork or chicken instead of the beef.
- You can wrap meat in the wonton skin and fry/or bake like an egg roll.
Wishing you all an amazing NEW YEAR and beautiful weekend!!!!