Wednesday, December 22, 2010

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 meatballs is you can serve them as a delicious weeknight dish or add frilly toothpicks and turn them into an awesome appetizer!

I would typically use breadcrumbs in meatballs but for these ones I used wheat bran instead. It totally works! It actually makes the meatballs more moist inside.

I browned the meatballs in a skillet and cooked them in the tomato-based chili sauce over low-heat for about 40 minutes. You can easily get the same results by preparing the whole shebang in a slow just takes a little longer.

Preparing these meatballs reminded me of my late mother in-law Kate. 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! I was thinking of her when I paired my meatball cooking experience with the song “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
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

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
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Brent Garell
The Kitchen Roadie

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