cooking, great marriage secrets, Uncategorized

meatball Monday

Social media and I have this love/hate thing going on.  While I am not comfortable with the lack of etiquette, rough & tumble comments, and don’t get me started on the “like” button…………..I do love using social media to share pictures of food and recipes as well as harvest recipes from others.

Every once in a while, I love to share a snap shot of something I have cooked that is just waiting, waiting, waiting to be devoured by Mr. Right.  Hey, nothing wrong with giving him a little preview of freshly baked cookies or a savory dinner all prepped and waiting just for him!

The goal is to make him feel lucky that he is headed home.  Home to perfectly behaved children, a spotless house and freshly applied lipstick on the wife.  WAIT, that was the 1950’s!

By the time he comes through that door,  I do try to have the table set and the meal prepped.  While the house isn’t always spotless,  when I hear the garage door opening, I make a dash for the bathroom and quickly tie up my hair and slap on some lipstick.

Monday night’s dinner was worth coming home to.  The aroma of savory garlic and sesame oil was swirling about.  The hint of ginger in the air made your mouth water with anticipation of a great meal.

I searched for and found natural, no chemical, fresh ground turkey.  While we do not make it a habit to eat meat, (I can’t remember the last time I bought meat to create a dinner with) this recipe was one that I wanted to try.

20160111_131544-1Asian Meatballs .  While somebody thinks I am to loosey goosey with my stars, we both agreed 5 Stars was the right amount.

1/4 cup panko

1 egg

1 Tablespoon ginger

1 clove garlic (HAHAHAHA, I used 12)

salt

1/4 cup fresh chopped parsley

4 scallions thinly sliced

2 teaspoons sesame oil

1 1/4 pounds ground turkey

Mix together and form 12, 1/4 cup size meatballs. Seemed rather large to me, so I made 18 meatballs.   Bake in a pre-heated 500* oven for 17 minutes.

Sauce (ends up as a lovely aromatic Ponzu sauce):  2 Tablespoons soy sauce (I used tamari), 1 Tablespoon sesame oil, juice of one lime, 1 Tablespoon water, 1 minced garlic clove………Whisk

When meatballs are done, drizzle them evenly with a  Tablespoon of the sauce.  Garnish with scallions and the remainder of your sauce is for dipping. 20160111_181710-1

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While these were savory, flavorful, moist and cooked perfectly the equal star of the show was the spiral zucchini noodles.  I sliced another dozen cloves of garlic and used some lovely Olive oil we purchased from a farm in California.  (Lucero Olive Oils are simply a game changer.)  I simmered the garlic for a couple minutes then turned off the heat.  I let it set until I was ready at the last minute to heat the noodles for about 4 minutes.  Right before plating, I tossed in some chili flakes and about 1/2 cup of just toasted walnut halves. 
Mr. Right had seconds and as of right now we have 8 meat balls left over.  Thinking tonight I will somehow creatively work my magic with some bok choy and other veggies and snuggle some brown rice right up next to them and devour the last of the meatballs.
Okay, maybe I don’t hate social media.  By embracing and using technology in a way that makes me comfortable, sharing a snapshot of a meal being prepared, or a dessert just bake…..I like thinking of the photograph as the amuse bouche of a lovely meal just about to happen.
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