Skip to main content

Broiled pork meatballs for rice bowls

Based off a BA recipe

1) Preheat broiler 

2) Combine in a medium bowl
  • White and light green parts of 6 scallions (reserve dark green parts) 
  • Stems of 1 small bunch of cilantro or parsley (1/4 cup?)
  • Grate 1" ginger
  • grate 3 garlic cloves
  • 1 Tbs sugar
  • 2 Tbs fish sauce
  • 1 tsp salt
  • 1 lb ground pork 
Don't overwork meatballs 

3) Line baking sheet with tinfoil and brush with oil.  Make about 12 meatballs bigger than golf ball placing on baking sheet.
4) put under broiler for about 7-8 minutes.  Rotate pan after 3-4 minutes



Serve with rice noodles, quick pickles and flavored fish sauce (but use fresh lime juice for the acid)
Labels:

Comments

Post a Comment

Popular posts from this blog

Collected links to recipes

Less than an hour Sausage, beans, and kale Sausage and mushrooms Pasta Linguine with clams  With tomatoes the way Eliza likes   or   BA's best with breadcrumbs Claire making BA's best   With radicchio and prosciutto Bucatini all'Amatriciana  BA  My recipe  With sausage and broccoli  Butter, Tomato, and Onion Sauce   With mushrooms and prosciutto (lorraine)   Skillet Broccoli Spaghetti (nyt) Chicken Lucky Peach rice cooker miso chicken Moroccan chicken skewers BA instant pot dal formula    Pork meatball rice bowls serve with rice noodles  and  quick pickled carrots and  flavored fish sauce   Poke NY times tuna poke Arroz con Chorizo  Black Beans   Replacement Sazon Spicy grilled skirt steak with garlic and basil Fried rice Sauce for plain white fish from Addie   XFF style no...
Read more

Lentil kale salad

Bring a large pot of heavily salted water to a boil over high heat and boil 1.5 cups black beluga or French green lentils  Until al dente - check after 15 minutes  Make the flavored oil.  On low heat 0.5 cups olive oil add. 3 scallions, sliced  4 smashes cloves of garlic as many large pieces of peel as you can get from 1 lemon once lemon peel starts to curl add  0.5 cups chopped raw almonds cook on low heat 5 minutes, ideally almonds will brown some but sometimes my pan is too crowded. Take off heat and immediately add 1 Tbsp. cumin seeds  0.5 tsp. crushed red pepper flakes Assemble salad  1 head Tuscan kale, leaves stripped from stems  Massage kale with salt until wilted, 2-4 minutes.  dress kale with  flavored olive oil, above juice of 1 lemon add to kale 5-10 oz of crumbled feta 1 cup pitted olives and combine Finally add  warm lentils, above toss again and serve with lentils still warm This is a pretty l...
Post a Comment
Read more

XFF style noodles

This is more veggie forward than the original. I make this with the brisket from Brisket Broth cook  1 serving noodles (I use about 150g of the big noodles) According to package directions. Reserving the cooking liquid drain and refresh to room temp. In the same water cook briefly (1 min) 0.5 cup cabbage, cut same width as noodles You will probably need to microwave 0.25 cup broth (from where you made the protein, probably)  4 oz cooked protein, bite sized Combine toppings in in bowl 1 scallion, chopped 1 stalk celery, chopped (this is only crunch)   2 Tbs XFF noodle sauce (in pinch 1.5 Tbs soy sauce, 2 tsp black vinegar)   1 Tbs XFF chili oil (or another Szechuan / mala) Once all is done add to the noodles and cabbage the heated protein and broth and the toppings. See: Wang, Xi'an Famous Foods, p61
Post a Comment
Read more