Miso-Ginger Meatballs with Spicy Peanut Dipping Sauce

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I received this recipe via email from my mom.  It was on the same email she sent with the Black Eyed Pea Boom Boom Salad.  She sent it at a perfect time because I decided to try this recipe out for my party.  This ended up being another crowd pleaser because they were consumed really fast and I got a lot of compliments for them.

This recipe is in two parts: the meatballs and the sauce. The original recipe calls for beef, but I think you could use ground chicken or turkey.  I also found that the recipe yields way more sauce than needed for the amount of meatballs that are yielded, so my suggestion would be to either double the amount of meat or half the amount of sauce when you make this.

Ingredients

Pre Heat oven to 400° and spray baking sheet with cooking spray.

Meatballs

  • 2 tbs white miso (I couldn’t find miso at the store but I did find dry miso soup packets and I used that)
  • 2 tbs toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp garlic powder
  • 1 tbs fresh grated ginger (the minced ginger in a jar works)
  • 1 lb ground beef, lean
  • 3 scallions finely chopped

Spicy Peanut Sauce

  • 1/2 cup peanut butter
  • 1 1/2 tbs soy sauce
  • 2 tbs rice vinegar
  • 1 tsp hot sauce
  • 1 tsp garlic powder
  • 1 tbs ginger
  • 6 tbs water

In a blender, combine miso, sesame oil, rice vinegar, garlic and ginger. Blend until smooth and transfer to large bowl.

Chop scallions and add to the same bowl as the blended mixture.

Add ground beef to the bowl and mix well with blended miso and scallions.

Don't clean out the blender and add all the ingredients for the sauce and blend until smooth. Pour into a small bowl.

Form meat into small meatballs and place them on the baking sheet. Spritz the meatballs with cooking spray and bake in 400° oven until cooked; about 12-15 minutes.  Remove from sheet and place on serving plate.

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