I don´t want people thinking I have sugar-ladden treats for breakfast, lunch, and dinner… well, not that I´d really mind actually, but since nutrition does have some sort of role in what we eat, I do eat savory things, and sometimes I even feel like posting about it.
The problem is that my savory dishes are usually simple and most of the time don´t involve recipes, which gets in the way of blogging about them. But this time, when I was creating these meatballs, I made sure I wrote down every ingredient so I could tell you all about them later.
And boy have these babies worked! I used both ground lean beef and ground pork to jack up the flavor a bit, a bit of fresh ginger and black bean-garlic paste to forego my Italian roots for once and dried pepper flakes and rosemary, because… well, it´s not necessary to stray thaaaaaat far from your roots after all. They turned out delicious and surprising, and the recipe yielded quite a bit, so I still have some in the freezer and I´ve already used them in all sorts of dishes.
First, I cooked them with a bit of oil in a pan and served them with a side of mashed potatoes with sundried tomatoes. Then, there was a tomato sauce with meatballs with a side of creamy polenta. And the last time I made them I just incorporated them into a tomato sauce to go with pasta. You can even make them flat and use them as a different sort of burger.
1/2 kg ground lean beef (about 1 pound)
1/2 kg ground pork
1/2 teaspoon grated fresh ginger
2 teaspoons black bean-garlic paste
3/4 tablespoon salt
1 teaspoon red pepper flakes
1 teaspoon dried rosemary
2 tablespoons old-fashioned oatmeal
1 tablespoon cornstarch
1. Mix all of the ingredients in a big bowl (I use my hands because it´s the fastest way to do it, but you can use a sturdy spoon.)
2. Form little or big balls with the mix, depending on what you are going for. Roll them in a bit of all purpose flour for a crunchier finish if you aren´t using them in a sauce (if you are frying them or cooking them in the oven or a pan.)
3. You can freeze part or all of them at this point. Different ways to cook them: in a pan with a bit of oil on the stovetop, in a pan in the oven (turning them over at least once to get them to cook evenly), or in a good tomato sauce, you could also serve them with a nice Asian-inspired dipping sauce (I´m thinking soy sauce, rice vinegar, sesame oil and chopped scallions.)