Tuesday, April 14, 2009

Sweet and Sour Meatballs with Sesame Snap Peas

Wow...sorry, a whole week without posting. It's been crazy around here with spring break and Easter. I hope you all had a wonderful Easter.
So Easter is a sure sign that Spring has sprung. Naturally, spring brings lighter menus. So, today's recipe is a fun take on meatballs. I love to cook meals that have a bit of Asian flair. Sweet and sour sauce is one of my favorite flavors and it is so versatile. I brush it on pork chops, or dip chicken in it, or like this recipe, I dunk meatballs in it. But even though the meatballs are super yummy, the snap peas have got to be one of my all time favorites. If I ever do write a cookbook, I think I will have a chapter titled "Forgotten Vegetables", vegetables like parsnips, brussel sprouts, and snap peas left in the pod will headline the chapter. The thing about the vegetables, is that they need very little flavor added-just the right flavor. In this case, sesame oil is the secret. try these easy recipes and let me know what you think.

1 1/2 lb ground beef
1/2 cup onion, minced
2 tablespoons garlic, minced
1 egg
1/2 cup unflavored bread crumbs
1 teaspoon Worcestershire
1/4 cup chili sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon ground mustard

1 cup onions, cubed
1 cup red and yellow bell pepper, cubed
15 1/4 oz can pineapple tidbits
1/4 cup ketchup
1/4 brown sugar
1/4 rice vinegar
1 1/2 Tablespoons cornstarch
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ginger

1 pound snap peas
1 tablespoon olive oil
2 teaspoons sesame oil
1-2 tablespoons soy sauce
1 tablespoon sesame seeds
salt and pepper

In a skillet, combine the onions, and peppers and saute them gently. Leave a bit of snap to them and remove from heat and set aside.
In the same skillet, combine the sugar, ketchup, Worcestershire, mustard, ginger, and vinegar and mix well. Apply heat and cook on medium high until it begins to bubble.
Add the pineapple and then the onion and peppers.

For the meatballs, combine all of the ingredients in a bowl and mix completely.
Roll the meatball meat into 1-inch balls and brown in a skillet for about four minutes each side.

Gently place the browned meatballs in the sweet and sour sauce and simmer for fifteen minutes.
Heat the vegetable oil on high in a wok. Add the snap peas.
Toss constantly on high heat for two minutes.

Add the soy sauce and sesame oil and cook for an additional minute.
Season with salt and pepper. Add the black sesame seeds.
Serve immediately.
I served the meatballs with steamed brown rice and a touch of chili garlic sauce.

1 comment:

Reeni said...

The meatballs look delicious!! How clever to pair them with snap peas, one of my favorite veggies!!