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.
MEATBALLS
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
SWEET AND SOUR SAUCE
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
SNAP PEAS WITH SESAME
1 pound snap peas
1 tablespoon olive oil
2 teaspoons sesame oil
1-2 tablespoons soy sauce
1 tablespoon sesame seeds
salt and pepper
1 comment:
The meatballs look delicious!! How clever to pair them with snap peas, one of my favorite veggies!!
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