Anyone seen the film Cloudy with a Chance of Meatballs?
Nah, me either.
But I have been seeing lots of promos for the sequel on TV lately (someone must’ve seen it if there’s a sequel, right?!).
My favourite part is where several characters are onboard a ship and a small boy screams: “There’s a leak on the boat!” and it cuts away to reveal a tiny, wide-eyed leek.
Genius, eh?! Gotta love the obvious food puns.
But back to my meatballs (oooh, that sounded risque). These are a kind of Asian-inspired variation on classic meatballs.
You can mix it up with ground turkey or chicken but we’ve a freezer full of ground beef (don’t ask) so it had to be cow for us.
I don’t bother with any fillers like flour or ground nuts because they hold together pretty well on their own. It’s simple, quick and very tasty.
Were I a scriptwriter for Cloudy with I’d be able to come up with a brilliant meat pun right now.
But I’m not, so please just consider yourselves amused and we’ll move on…
Ginger & Cilantro Meatballs (makes 8)
- 16 oz ground beef
- 2 tbsps fresh cilantro/coriander, finely chopped
- 2 spring/green onions, finely chopped
- 2 tsps root ginger, peeled and finely chopped or minced
- 2 cloves garlic, minced
- 2 tbsps coconut oil (or butter)
- Mix all the above together. Season well.
- Scoop out a handful and shape into a ball. Repeat until mixture is used up. Chill the meatballs in the fridge for 15 minutes to help them set.
- Heat the oil in a hot pan. Add the meatballs and sear on all sides until brown. Remove from pan.
- Pre-heat oven to 375. Bake meatballs for 15 minutes.
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