Saturday, March 6, 2010

Not Your Mother's Meatballs

There is a lot of very edible meat on every cow that isn't a steak or a roast. Morris's website says a typical split half consists of 15 lbs pounds steaks, 17 lbs roasts, 7 lbs stew meat, 11 lbs chuck and round steaks and 35 lbs pounds ground beef. That's a lot of ground beef. Being 2/3rds through my first quarter cow I've gotten pretty inventive. 

Today it's barbecued Asian meatballs. Or sliders in Romaine leaves. Call them what you want. Just look at them - pretty little jewels, and so yummy!

I start off with mixing the meat with onions, ginger, chile, garlic, some chopped peanuts, a few drops of fish sauce or Worcestershire sauce, an egg and some rolled oats. Mix it all together, carefully, not too much or they become tough.


While the meatballs go on the BBQ I mix up a little dipping sauce with more ginger, chile, a scallion and soy sauce. Serving is easy: Make little salad cups our of romaine or - preferably - buttercup lettuce leaves, or any other salad leaves, place the meatballs in the cups, drizzle a little of the dressing on it, and dig in. Makes a great appetizer, or as in my case today, a great lunch after having packed up the kitchen to get ready for the remodel. 


Chile Ginger Meatballs
1 lb ground beef
1/4 finely chopped onion
1 teaspoon chopped ginger
some chopped chile - how much depends on the chile, and how spicy you like it
2 cloves of garlic, chopped
1 handful of peanuts, chopped
2 tablespoons of rolled oats
1 egg
a few drops of Asian fish sauce or Worcestershire sauce
Mix carefully, form 1" diameter meatballs, barbecue or pan fry. 

Gingered Dipping Sauce
1 teaspoon chopped ginger
1 scallion, chopped
some chopped chile
3 tablespoons of soy sauce
Mix together. 

Serve meatballs in lettuce cups, with some dipping sauce drizzled over. Hoisin Sauce also works well. 


  1. Silke - do you create the recipe yourself? That is pretty cool! You must be quite an adventurous cook. I love cooking but I'm a recipe person, though I've gotten better in that I don't measure the ingredients anymore but I do stick with the list of ingredients. This recipe sounds good. It's interesting that you use rolled oats. I'll have to try it sometimes.

  2. Jenn - yes, I'm a pretty adventurous cook. I have a husband that eats everything but braised red cabbage, and even likes my disasters. I love cookbooks, I'm just not good in following the recipes. It's mostly because my mom isn't, and she's the one that taught me how to cook.
    The rolled oats are a trick from my mom, it's either rolled oats or soaked bread, we always were on a budget, and not only does it make the meatballs a little lighter but it also makes more meatballs - LOL!