The idea for the meatballs came form a former CSA share member named Beth. She would often make these Asian Turkey Burgers for her office parties and they would go over as a success every time! I will often make them into meatballs or burgers when we have a lot of cilantro on hand. For this dish we used pork from our pig Wilbur and beef from a cow at Moonstone Farm.
Asian Inspired Meatballs:
1 lb plain ground pork
1 lb ground beef
4 Tbsp. Sweet Chili Sauce (you can substitute Ketchup and red pepper flakes)
4 cloves garlic
1 c fresh cilantro, chopped (or use another green like spinach)
salt and pepper to taste
1 c breadcrumbs (or other cooked whole grain)
1 small onion, diced or 3 green onions, chopped
1 c fresh parsley, chopped (or 1/4 c dried)
2 Tbsp. fresh grated ginger
Mix everything together, form into meatballs and cook in a fry pan.
Almond Sesame Sauce
This is adapted from the Spicy Peanut Sesame Sauce found in the Joy of Cooking. That book is such a great resource for pretty much any type of food. I’m not a big fan of peanut butter, so I subbed Almond butter and changed some of the ingredients to create this.
In a food processor combine the following and blend thoroughly:
1 c unsalted plain almond butter (organic if possible)
1/4 c rice vinegar or white vinegar
3 Tbsp. soy sauce
1 garlic clove
1-1/2 Tbsp. honey or maple syrup
1 tsp. salt
1/4 c toasted sesame oil
1/2 c water
Serve the sauce over the meatballs and to coat whatever else you’re eating with the meal.
Any extra of the sauce can be refrigerated for up to one week.
You can make up any kind of carb to serve these meatballs and sauce with. Some favorites are: rice noodles, baguette for a sub sandwich, potatoes, in half of a baked Delicata squash.
For this meal we also served shredded carrot (Chloe was nice enough to grate the carrots) to get in another vegetable. I lightly cooked the carrot on the skillet to soften it a bit.