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

 

Spicy Lime Roasted Potatoes

Spicy Lime Roasted Potatoes

 

Spicy Lime Roasted Potatoes

1 1/2 c. Yukon gold or red potatoes, medium dice

1 1/2 c. Sweet potatoes or yams, medium dice

3 Tb. Olive Oil

1 Lime

1 Tb. Tarragon, dried

1 – 2 Tb. Chili Powder

1 tsp. Coriander

1 tsp. Garlic powder

Salt & Pepper to taste

 

Preheat oven to 450 F.

Put all potatoes onto an edged baking sheet and drizzle with olive oil.

Roll lime, cut in half and drizzle juice of both halves over potatoes.

Season with tarragon, chili powder, coriander, garlic, salt and pepper.

Toss to coat all the potatoes.

Bake 20 – 30 minutes, or until browned and slightly crispy.