Asian Meatballs with Sesame Lime Dipping Sauce

Asian Meatballs with Sesame Lime Dipping Sauce

I originally got the idea for this recipe from Gourmet magazine a few years back. As always with recipes, I don’t follow them…I make them my own. Making this recipe gluten free included using rice cracker crumbs instead of panko, using coconut aminos instead of soy sauce or wheat free tamari and a few other slight variations. You can add diced water chestnuts to these meatballs for extra crunch (I forgot this time). I used my favorite purple rice and black sesame crackers for the crumbs, but you can use whatever crackers you have on hand.

I served my meatballs over a bed over sauteed celery, mushrooms and water chestnuts along with a side of rice. They would also go great with green peas, zucchini or Asian rice noodles.

Asian Meatballs with Sesame Lime Dipping Sauce

Asian Meatballs with Sesame Lime Dipping Sauce

1 lb. Ground beef

1/3 c. Sesame oil, separated

1/3 c. Coconut aminos or Wheat free tamari, separated

1/3 c. Lime juice, separated

1 Tb. Dijon Mustard

1/4 c. Green onion, diced

1/4 c. Cilantro, chopped

1/4 c. Garlic, diced

1 Egg

3/4 – 1 c. Rice crackers, chopped in food processor

Sea salt & Pepper to taste

Preheat oven to 350 F.

In a medium bowl, whisk together 1 Tb. each sesame oil, coconut aminos, lime juice and mustard.

Add 3 Tb. each green onion, cilantro and garlic. Taste and season with salt and pepper.

Meatball marinade and Sesame Lime Dipping Sauce

Meatball mixture

Whisk in one egg and add ground beef. Begin mixing and add in rice cracker crumbs.

Once mixture is well combined, roll spoonfuls of the meat mixture into 1 inch balls and place on parchment lined baking sheet.

Meatballs on Baking Sheet

Meatballs on Baking Sheet

Bake 30 – 45 minutes or until browned and cooked through.

While meatballs are baking, whisk together 2 Tb. each sesame oil, coconut aminos and lime juice. Add 1 Tb. each garlic, cilantro and green onion.

Taste and season with salt and pepper.

Sesame Lime Dipping Sauce

Asian Meatballs over Sauteed Mushrooms, Celery and Water Chestnuts

Three Onion Sriracha Beef Quesadillas

 

Three Onion Sriracha Beef Quesadillas

 

You won’t miss the old flour tortilla quesadillas once you try these. The brown rice tortillas have an extra crunchiness that makes for an amazing quesadilla. My favorite is the Food For Life brand(sometimes found in the freezer section), but I’ll be sure to work on a homemade recipe.

This is just one variation of the endless array of quesadilla possibilities. I created this one with what I had on hand and my bf’s addiction to Sriracha in mind. There aren’t many meals that he doesn’t cover in the hot sauce. Adding it to the meat is an easy way to get lots of flavor. It’s pretty spicy, so use according to your palette. Another note on the preparation, I don’t rinse the pan between cooking the filling and the outside. This causes the extra bits to coat the outside of the quesadilla for extra flavor (be careful not to burn).

Three Onion Sriracha Beef Quesadilla

1/2 lb. Ground beef, other meat, or sauteed vegetables

2Tb. Leeks, diced

2Tb. Red onion, diced

2 Tb. White or yellow onion, diced

2 Tb. Garlic, diced

2 Limes

3 Tb. Olive Oil

1 tsp. Coriander

1 -2 Tb. Sriracha hot chili sauce

(usually found at Mexican and Asian markets, if not available at your grocery store)

Salt & Pepper to taste

2 Brown Rice Tortillas ( Food for Life is a great brand)

1/2 – 3/4 c. Rice cheese or your favorite, shredded

1 Avocado

 

Avocado, Red onion, Sriracha

 

 

Brown Rice Tortillas

 

 

Quesadilla

 

Heat 1 Tb. oil in large skillet on medium high heat.

Saute all onions and garlic. Add ground beef and break up.

Brown meat and reduce heat to medium.

Add the juice of 1 lime, sriracha, coriander, salt and pepper.

Once meat is cooked and has absorbed lime juice and sriracha, transfer to a bowl and set aside.

Return pan to stove and add 1 Tb. oil.

Put one tortilla in the pan and cover with 1/2 the shredded cheese.

Add your browned sriracha beef and top with remaining cheese and top tortilla.

Cook until bottom is browned and crispy.

Use the biggest spatula you have, flip (carefully) and add a little more oil if needed.

Finish browning quesadilla and turn off heat.

Transfer to a cutting board and cut into 6 or 8 equal portions.

Garnish with avocado and more sriracha.

Lettuce, tomato, black olives and sour cream would also make great additions.

Serve with Spicy Lime Roasted Potatoes.

 

Spicy Lime Roasted Potatoes

 

 

Three Onion Sriracha Beef Quesadilla

 

Simple Sweet Chili Pepper Saute

I’ve been making this recipe since my first restaurant job. It recipe was used to serve some of our more health conscious customers. I’ve made this recipe many times because it’s simple, full of flavor and can be very healthy when ground turkey or buffalo are used. I usually use ground turkey, but my bf is not a fan. This time I have used a rich combination of ground lamb and beef. Another option would be to use ground pork or chicken. I like to use red, yellow and orange bell peppers, but this time I only had green and yellow. Sauteing the small chopped peppers really bring out their sweetness. I guess these are either Green Bay Packer or Oregon Duck colored (whichever you prefer ) peppers. 🙂

Feel free to make this dish your own. Use your favorite vegetables and meats. Serve it in tacos,  inside roasted peppers or acorn squash or on top polenta.

Bell peppers and Yellow squash

Simple Sweet Chili Pepper Saute

2 c. brown rice, cooked

1/4 lb. ground lamb

1/4 lb. ground beef

1/4 c. leeks, diced

2 Tb. garlic, diced

1/2 c. celery, small chop

1 red bell pepper, small chop

1 yellow bell pepper, small chop

1 orange or green bell pepper, small chop

1 yellow squash, small/med chop

1 Tb. chili powder or to taste

1 tsp. thyme

salt & pepper to taste

olive oil

* add minced red chilies or jalapenos if you really want some heat!

Brown the meat with celery and leeks.

Heat large saute pan to high heat. Add about 2 Tb. olive oil.

Once oil is hot add celery and leeks to pan.

Saute about 2 minutes, until slightly translucent.

Add meats to pan and brown. Add chili powder, thyme, salt & pepper.

Add peppers and squash and finish cooking.

Serve over cooked brown rice.

Add spices and vegetables.

 

 

Sesame Ginger Steak

Sesame Ginger Steak Salad, Roasted Pesto Potatoes

Sesame Ginger Steak

2 6oz. Sirloin steaks

1/4 c. Sesame Oil

2 Tb. Coconut Aminos (can substitute Tamari)

2 Tb. Sesame seeds, toasted

2 Tb. Black Sesame seeds, toasted

1/2 Tb. Ginger, powdered

1/2 Tb. Garlic, powdered

1 tsp. Sea salt

1/2 tsp.  Red Pepper Flakes

1 c. Beef stock

Coconut Aminos & Sesame Oil

Combine oil, coconut aminos, sesame seeds, ginger, garlic, salt and red pepper.

Place steaks in a bowl and pour marinade over. Stir to coat well.

Marinate at least 1 hour.

Place skillet on stove at high heat. Once pan is hot, add steaks and brown well on both sides. Once Browned, turn stove to medium high and add stock.

Continue to cook steaks to desired temperature, turning at least once to ensure even cooking.

Stock should blend with marinade and reduce into a nice brown sauce.

Remove steaks from heat and let sit 5 minutes before cutting.

Remove sauce from the pan to be served on top the steaks.

Sesame Ginger Steak, Sauteed Zucchini, Roasted Pesto Potato Wedges, Garlic White Wine Mushrooms