I always have homemade meatballs in my freezer. They are super easy to make and take no time at all. Meatballs in the freezer can be very handy when you wanna add a protein to a quick work night pasta and salad dinner. I throw my meatballs in with the sauce while it is cooking to reheat them or flash them in a hot pan.
When I make meatballs I normally make an Italian style. I like to use turkey and pork in my meatballs, but meatballs made with venison are my favorite. When I saw a recipe for Asian Chicken Meatballs in Food and Wine, I thought WOW, I wish I had some ground venison! I thought these would be even better made with venison, but I don't have any venison and it can be expensive at a butcher shop. Guess I will have to wait for deer season and my dad good shot.
Last Saturday I was bored and in the kitchen and decided to make these meatballs. I only had ground pork in my freezer, but I like to use what I have so instead of running out and buying chicken I used the pork. These were a huge hit! I had saved a few so that I could photograph them and my Hubby asked me everyday if he could eat them yet. Normally I just throw meatballs in my sauce for pasta, but the Asian flavors of these meatballs would not mix well with the Italian flavors of the sauce. I made my own mix-up of sweet and sour and Sriracha and served the meatballs with rice and Asian veggies! These were so good that my family ate them all before I could freeze any, but they are already requesting them again so I am sure that some will be in my freezer shortly!
Did you notice anything new about my photos? I've been learning a lot about photography lately and wanted to try my hand at making a watermark for my photos! Do you watermark your photos? How do you like mine?
Ingredients
1 lb ground Pork
1/2 cup Plain Bread Crumbs
1/3 cup minced Scallions
3 tbsp minced Ginger
1 tbsp minced Garlic
2 Teaspoons Sesame Oil
2 Teaspoons Soy Sauce
1 egg
S & P
Directions
1. In a large bowl mix all your ingredients.
2. Form into meatballs.
3. Bake at 450 on prepared baking sheets for 13 minutes. Serve right away or wrap in parchment to freeze.
* For the dipping sauce I already had a jar of sweet and sour, so I add Sriracha to taste. It came out perfect!
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