#MeatballMonday lives! I have forgotten how to cook and take pictures at the same time, but I have not forgotten how to make great meatballs.
Due to some fault of my own, I had some fresh broccoli in the refrigerator and needed to find a way to use it up without actually tasting it. What could be better than drowning it in a highly-seasoned soy-and-ginger sauce? (Nothing, that’s what.)
Jump to the recipe. At this point in the project, I am skipping over all the fluff and judging recipes by the ingredients list. I was initially concerned that adding panko crumbs to 100% beef without milk would make a dry ball, but the balls are small and there was a lot of sauce.
I was in a good mood, listening to my stories, setting up water to boil for rice and broccoli bits, and completely forgot to take photos of the meatball mass and ready-to-cook balls. Here’s an in-progress shot. I cooked them hot, to get yummy Maillard-reaction crust.
Next up is the sauce. Helpful hint: If you are using jarred ginger puree instead of freshly-grated ginger, do not put it in the oil to sautee with the freshly-chopped garlic. There is a lot of water in jarred ginger puree, and when it hits the oil it will pop back out all over your kitchen, your hands, and your face. Wait until the garlic is ready and the pan has been deglazed with the soy sauce, and do not ask me why I am telling you this possibly true story that may be a clue to the lack of “sauce in progress” photos.
I used the “optional” oyster sauce because I had some in the fridge, and I think it made the difference–the sauce had more flavor than other soy-and-brown-sugar sauces I have made in the past. (Don’t go out and buy a bottle just for one recipe, so here’s another recipe that I have made more than once.)
Served these babies on plain white rice, to soak up the sauce. Mr Radish found it “almost too flavorful” (again…) without extra rice, and even suggested using more broccoli next time. There will definitely be a next time.
Those sesame seeds are for flavor.
