Pork and Shrimp Asian Meatballs |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple. Ingredients:
5 green onions, chopped |
2 cloves garlic, coarsely chopped |
1/2 inch gingerroot, peeled and coarsely chopped |
1 (8 ounce) can sliced water chestnuts, drained,rinsed and drained |
3/4 lb ground pork |
1/2 lb large raw shrimp, peeled and deveined and coarsely chopped |
1 egg |
1 tablespoon oyster sauce |
1 teaspoon sesame oil |
2 teaspoons soy sauce |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
4 tablespoons peanut oil |
1 (8 ounce) package asian udon noodles or 1 (8 ounce) package egg noodles, prepared according to package instructions |
Directions:
1. Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
2. Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
3. Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
4. Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
5. Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
6. Serve meatballs over noodles.
7. Sprinkle with remaining chopped green onions.
8. Serve this with flash-cooked greens with garlic.
|
|