A Generous Table

Asian Meatballs with Shredded Daikon and Rice

So, before I forget what I did, I need to this write down.  I was telling a friend about these and she requested the recipe.  The only problem is, I didn’t really have one…I just had a taste in my head and the ingredients at the house.  I glanced through a few recipes for ideas on temperature, and so on.  Luckily, it’s only been a few days, so I remember.  Just don’t ask me in a few weeks!

These would be good served on their own as an appetizer, or served as part of a meal with rice & veggies.  The meat I used was locally raised and grass fed Highland beef (a cow breed from Scotland that’s naturally lower in fat).  Grass fed beef tastes different from the normal corn finished beef mainly available here in the States.  If you can find grass fed beef, try it! (ask to make sure it is not finished on corn – a lot of it is pastured animals they feed corn to the days before slaughter to make the taste more appealing to the general US population)  It is high in natural Omega 3’s from the grass and lower in fat and cholesterol because cows are made to eat grasses, not grains.  The flavor is different from what you are used to – more meaty with herb-y notes.  I had a daikon radish ( a Japanese variety that is crispy, juicy and mild) I had just gotten at the Boulder Farmer’s Market, so I grated it and served both the daikon and meatballs with rice for dinner.  On the side I had roasted delicata (a very small and luscious) squash (cut in half, sprinkled with soy sauce and brown sugar then roasted 30 minutes at 450F).  The next day I ate the meatballs cold, straight from the fridge, for lunch.  Yum!  The crunchiness of the water chestnuts made these really addicting!

ASIAN MEATBALLS

• 1 pound ground beef
• 2 green onions, chopped finely
• 1 8oz can water chestnuts, finely chopped
• 3 Tablespoons Hoisin Sauce, or to taste*
• 2 Tablespoons soy sauce, or to taste*
• 1 egg

Preheat oven to 450F.  Line a large baking sheet with foil or parchment paper.  In a medium bowl combine all ingredients.  Shape into walnut sized meatballs and space at least 1/2″ apart on baking sheet.  Bake for 20 minutes.  If desired, brush with more hoisin sauce and bake for another minute or two to glaze.  Teriyaki sauce could be substituted for hoisin sauce, for a less sweet result.  I like sweet, so next time I would actually add more hoisin! Makes 4 servings.

*To check seasoning on raw meat, heat a small frying pan until hot and put a small spoonful of meat mixture in pan.  Cook a few minutes, turning once, until done.  Taste & adjust.