Sticky Garlic Sesame Meatballs & Daikon and Carrot Salad with Red Cabbage

Sticky Garlic Sesame Meatballs

Ingredients

Meatballs 

  • 1 lb ground meat, like beef

  • 3 tbsp finely chopped scallions, dark green parts

  • 1 egg yolk

  • 2 tbs soy sauce

  • 1 tbs sesame oil

  • 1 tbs fish sauce

  • ½ tsp each: ginger powder, garlic powder, white pepper

  • 2 tbs panko breadcrumbs

Sauce

  • ½ cup low sodium soy sauce

  • ¼ cup mirin

  • 2 tbs honey

  • 2 tbs toasted sesame oil

  • 1 tbs sriracha, to taste

  • 1 tsp corn starch

  • ¼ cup water

Also

  • 6 garlic cloves, minced

  • 1 tbs grated ginger

  • 5 scallions, cut into pieces

  • 2 tbs vegetable oil

  • steamed rice, sesame seeds and toasted peanuts, for serving.

Instructions

  1. Combine the ingredients for the sauce in a small bowl.

  2. Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Coat your hands with water and roll the meat into 2 tablespoon-size balls. Will make about 20 meatballs. Set aside.

  3. Cook rice according to package directions.

  4. In a large non-stick skillet, heat vegetable oil over medium heat. Add the meatballs and brown on all sides, about 5 minutes, turning them 2-3 times. Add garlic and ginger, cook until fragrant, about 2 minutes.

  5. Pour in the sauce and bring to a boil. Simmer for 12 minutes, until the sauce thickens and reduces by about 1/3. Add scallions, cook for 1 minute more.

  6. Divide the meatballs and sauce over bowls with rice, top with additional green onions, sesame seeds and toasted peanuts. Serve with a crunchy salad. Enjoy!

*In flyer January 14 - 20, 2024
Recipe and photo credit: Serving Dumplings

Daikon & Carrot Salad with Red Cabbage

Ingredients

  • 6 to 8-inch section of daikon radish, peeled and cut into thin matchsticks

  • 2 medium carrots, peeled and coarsely grated or cut into thin matchsticks 

  • 1 cup thinly shredded red cabbage

  • 2 tbs rice vinegar

  • 2 tbs lemon or lime juice

  • 1 tsp maple syrup

  • 1 tsp grated fresh ginger

  • 3 scallions, thinly sliced

  • 2 tsp white or black sesame seeds

  • Salt and freshly ground
    pepper to taste

Instructions

  1. Combine the ingredients in a serving bowl and toss together.

  2. Taste to see if you’d like to increase the amount of rice vinegar, lemon juice, agave, and/or ginger.

  3. Let the salad stand for at least 30 minutes to allow the flavors to blend, then serve.

*In flyer January 14 - 20, 2024
Recipe and photo credit: The Vegan Atlas

Annah Kassen