Рецепт Holiday Teriyaki Meatballs for Kate
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What’s round, dressed in red and is always welcome at any holiday party? A spicy meatball covered in chili sauce of course. The beauty of the meatball is its proven versatility. You can serve them as a delicious weeknight dish on top of rice or noodles (so you can sop up all the yummy sauce) or you can add frilly toothpicks and turn them into a spicy appetizer.
These meatballs are sweet and spicy with a touch of health smart ingredients as I used wheat bran in place of breadcrumbs. It totally works! It makes the meatballs much more moist inside.
Brown the meatballs in a skillet and cook them in the tomato-based chili sauce over low-heat for about 40 minutes (the approach I took) or you can easily get the same results by preparing the whole shebang in a slow cooker...it just takes a little longer.
Preparing these meatballs reminded me of my mother in-law Kate who sadly passed away a few months back. Each Christmas she would serve saucy meatballs as the appetizer and they would ritually disappear in a hurry. Kate always enjoyed sharing conversation over a pint of beer with guests in her kitchen. She certainly had a spice for life. Thinking of her I thought an appropriate song to pair with my meatball cooking experience would be “Fairytale of New York” by The Pogues. It’s the type of Christmas song that’ll put you in the spirit of sharing a brew, a laugh and old stories with family and friends while being surrounded by the wonderful aromas of food cooking in the kitchen.
That would have suited Kate just fine.
Teriyaki Garlic-Chile Meatballs
Instruments
- 1 lb lean ground beef
- 1/3 cup wheat bran (or breadcrumbs)
- 1 egg
- 2 tbsp teriyaki sauce, divided
- 1 tbsp chili-garlic sauce (available at most grocery stores)
- 1 tsp dried oregano
- 2 tsp peanut oil (or vegetable oil)
- ½ cup water
- 1½ cups tomato-based chili sauce
- Sesame seeds
Lyrics
In a large bowl, combine beef, wheat bran, egg, 1 tbsp teriyaki sauce, garlic sauce and oregano. Mix well with hands until all ingredients are combined. Roll meat mixture into 1-inch meatballs.
In a large non-stick skillet, heat oil over medium heat. Add meatballs and brown on all sides, about 1 to 2 minutes per side. Transfer meatballs from skillet to a plate lined with paper towels.
Add water to skillet and use a wooden spoon to scrape up any brown bits. Mix in chili sauce and remaining 1 tbsp of teriyaki sauce. Return meatballs to skillet and coat with sauce. Reduce heat to low, cover with lid and let simmer for 40 to 45 minutes until meatballs are no longer pink in the middle.
Transfer meatballs from skillet to a serving plate. Sprinkle with sesame seeds, insert toothpicks and serve.
Volume: Makes 4 to 6 Servings
Brent Garell
The Kitchen Roadie