I have noticed that a lot of people who run food-blogs are super organized about the dishes that they propose to put up on their blogs. A lot of them shop once a week and go with shopping lists that they absolutely stick to and are OCD about their weekly meal-plans. I, on the other hand completely wing it – I go to the Farmer’s Market or the supermarket and see what looks good and often come back with weird looking ingredients that I have no clue what to do with, or buy stuff on impulse and then come home to do some research on the internet and see how to use that particular ingredient. The only time I make a list is when I am expecting to cook for a party at home or for a special occasion dinner like Thanksgiving or Christmas. This way, I keep the dinner menu at home very flexible and varied (especially because I tend to get bored with the same-old-same-old stuff very quickly). Unless my husband or kids have asked for a particular dish, each day I decide on sheer whim as to what we are going to have for lunch or dinner. Fortunately my family goes with the flow and like the element of surprise!
This week my find was a bottle of Teriyaki sauce at Trader Joe’s. I have used Teriyaki in stir fries or marinating Salmon (which is my son’s favorite dish) or a steak and this time I wanted to try something a little different so I made Teriyaki Sriracha Meatballs. Of course, if given the choice, I will pour Sriracha on just about anything, but it really DID work well in this recipe – it gave it a little zing and I loved that! I used 96-4 ground beef (which made it somewhat low fat) but you can also use ground Turkey or Chicken for this recipe.
1. ½ Lb of ground 95-5 ground beef
2. ½ cup of bread crumbs
3. 3 tablespoons of Teriyaki sauce
4. 2 tablespoons of Sriracha
5. One egg
6. 3 large cloves of fresh garlic
7. 1 inch nub of fresh ginger
8. 1.5 tablespoons of Rice Vinegar
9. 1 tablespoon of honey
10. One small shallot
11. ½ tablespoon of cooking oil
12. 2 teaspoons of sesame seeds (for garnish)
13. 1-2 scallions or green chili for garnish
1. Preheat the oven at 325 degrees Fahrenheit.
2. In a medium sized mixing bowl add the following ingredients: 3 cloves of grated garlic, grated 1 inch nub ginger, 1 tablespoon of Sriracha, 1.5 tablespoons of Teriyaki sauce, one egg, ½ cup of bread crumbs.
4. Make small meatballs (about 1.5 inches in diameter) with your hands and place them on a small cooking sheet which has been covered with tin foil (makes clean up easy).
5. Place the cooking sheet in the oven for approximately 30 minutes.
6. While the meatballs are getting baked you can make the sauce.
10. When the shallots look slightly transparent, add the following ingredients to the skillet: 2 tablespoons Teriyaki sauce, 1.5 tablespoon rice vinegar, 1 tablespoon Sriracha and the honey and stir everything together. Heat it on low heat
12. When the sauce come to a boil, place the meatballs in the sauce and let them get coated with the sauce on all sides.
14. Serve the meatballs with some jasmine rice. Sprinkle some finely chopped scallions or green chili on top of the meatballs and also some white sesame seeds as garnish.