Between pregnancy and having a baby again, I don't feel like I've been super creative in the kitchen lately. However, Elijah's intolerance to even the slightest dairy has made me have to completely change our menu rotation, so I've slowly but surely found a few new favorites. These Asian Meatballs are one of them. This is an adaptation of the recipe found online at Taste of Home. You can find that one here.
Asian Meatballs with Wasabi Mayo sauce
1 lb ground beef
1/2 large onion, chopped finely
1 teaspoon oil
1 egg, beaten
1 1/2 Tablespoons soy sauce
1 1/2 Tablespoons teriyaki sauce
1/4 c bread crumbs
1/4 oats, ground (I combine a slice of bread with the oats in a blender until fine)
1/4 c finely chopped jicama (optional)
3 garlic cloves
1 Tablespoon minced fresh ginger
Sauce
1/3 c mayonnaise
1 Tablespoon rice vinegar
1 1/2 teaspoons prepared wasabi
1 1/2 teaspoons honey
1/2 Tablespoon juice from sushi ginger (not the pink stuff) (optional)
Saute onion in skillet with oil until tender. Combine meatball ingredients in a large bowl. Form into 1 inch balls and place on a jelly roll pan lined with foil. Bake at 350 for 20 minutes or until cooked through. Combine ingredients for the sauce and whisk together. Serve with meatballs. These go great with rice and broccoli.
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