Sunday, March 9, 2014

Asian Style Meatballs & Roasted Asparagus

A simple light asian inspired touch to tonight Sunday dinner 

Yummy meatballs and thin roasted aspagus is what's on the menu. 


1 lb of ground chicken
2 tbsp Panko plain crumbs ( may want to add more) 
1 large garlic clove minced
1/4 tsp black pepper
3 tbsp mustard greens chopped
2 tbsp flat Italian parsley chopped
1 green onion scallion chopped
1 medium onion chopped
1 tbsp fresh grated ginger
1 tbsp olive oil
1 tsp butter
Non-stick skillet or frying pan
Medium bowl
1 tbsp olive oil ( optional - if not using a non-stick pan )
1 tsp butter ( optional - if not using a non-stick pan )

Liquid Mix

1/3 c light soy sauce
2 tbsp rice vinegar
1 tsp chili oil
1 tsp natural sugar crystal ( or sweetener of choice )
1 tsp chives chopped
Small bowl

1 lb of thin aspagus washed/ends trimmed
1/8 tsp garlic salt
1/8 tsp black pepper
1 tsp olive oil
Shallow baking dish

Serves 2 - 3


Preheat oven 350.

In a small bowl combine and whisk all the ingrediedients for the liquid mix. 
Set aside. 

In a medium bowl mix ground chicken, 
onions, mustard greens, parsley, garlic, Panko, black pepper and liquid mix. Add more Panko if you see you need it. Sadly I couldn't because I ran out. This helps bond the ground meat better and won't fall apart. 

In a non stick skillet over medium heat (add oil and butter if you are using a regular frying pan).

Spoon and shape the meatballs placing them into a non stick pan. Let them cook for about 3-4 minutes undisturbed. Add water so they steam further for another minute. Flip them over and do the same to all sides. 

Meanwhile, place the aspagus on a shallow baking dish. Sprinkle garlic salt, black pepper and olive oil. Toss to coat evenly. 
Bake for about 3-4 minutes. 

Plate and Serve. 

Bon Apetit! 

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