Saturday, May 19, 2012

Spicy Asian Meatballs with Snap Peas

Spicy Asian Balls? Asian Bulgar Balls? There is just no good way to put it but to just use the good ol' fashioned "meatball" term. While no meat lingers in these tasty delights, bulgar is the main source of substance and a hearty one at that.

Asian style meatballs filled with bulgar, ginger, sesame, panko and shiitake mushrooms smothered in spicy hoisin sauce and served with crisp snap peas and jasmine rice.

One Year Ago Today Fig & Cherry Granola

Spicy Asian Meatballs
serves 2-3
3/4 cup boiling water
3/4 cup bulgar
2 tbl extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1" piece fresh ginger, minced
1 cup minced shiitake mushrooms
salt and pepper
1/2 cup minced scallions
1/2 cup minced cilantro
1/2 cup panko breadcrumbs
2 tbl tomato paste
2 tbl hoisin sauce
1 tsp sesame oil

Preheat the oven to 350.
Combine the boiling water and bulgar and cover. Sit for 15-20 minutes and fluff.
Saute the shallot, garlic, ginger and mushrooms in olive oil for 10 minutes until lightly browned. Season with salt and pepper. Transfer to a bowl and add the remaining ingredients. Stir to combine and form in to 8 balls.
Bake on a sheet pan for 20 minutes. Remove from the heat and pour some of the hoisin sauce over each one.
Once plated, spoon more sauce over the meatballs.

Spicy Hoisin Sauce
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 tbl tamari
1 tbl maple syrup
1 tsp sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/2-1 tsp chili paste (such as sambal)
Combine all and pour over the meatballs while they are warm.

Sugar Snap Peas
1 tbl extra virgin olive oil
6 oz sugar snaps peas
salt and pepper
black sesame seeds

Saute the snap peas for 1 minute in oil, add 1/4 cup of water to the pan and steam lightly for 3 minutes. Season with salt, pepper and black sesame seeds.

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