Tuesday, March 5, 2013

Tasty Tuesday: Asian-Spiced Mini Meatballs with Vermacelli Noodles

I have so many cookbooks, but I fear that I don't use them as often as I should these days. At work, I will sometimes take short breaks to check out pinterest, and have found so many amazing recipes there. Recently, I saw one for Asian-Spiced Mini Meatballs with Vermacelli Noodles, and it sounded just wonderful. I had most of the ingredients already, so I quickly decided to make them for dinner that night!

As always, I altered the recipe a bit. I always make a few tweaks here and there, to make it more to my taste! The original recipe called for ground pork, which I didn't have, and couldn't find, so I used ground turkey instead, and it was terrific.

Here is the recipe, as instructed:

Asian-Spiced Mini Meatballs Over Vermicelli Noodles:
What it took for 4:

* 1 pound ground pork sausage
* 2 tsp Chinese 5-Spice
* 2 cloves garlic, minced
* 1 Tbs. freshly minced ginger root
* 1 Tbs. olive oil
* 4 bundles vermicelli noodles
* 3 Tbs soy sauce
* 2 Tbs. water
* juice from a lime
* 1 Tbs. brown sugar
* 1 tsp fish sauce
* 1 tsp sambal oelek
* 2 Tbs. extra-virgin olive oil
* 2 scallions, finely sliced
* cilantro (for garnish)

In a bowl, combine the sausage, Chinese 5-Spice, garlic and ginger. Mix with your hands until fully combined, and then form 15 to 20 mini meatballs out of the mixture. Set aside.
Heat a Tbs. of oil in large skillet over medium heat. Brown the meatballs on all sides and cook through, probably 10 minutes. Do this in batches if you need to!

In a small bowl, whisk together the soy sauce through the 2 Tbs. olive oil. Pour into a small saucepan and simmer on low for a few minutes.

In the meantime, cook the vermicelli noodles in boiling water until al dente, maybe 3 minutes. Transfer the noodles into the soy dressing and toss to combine.

Serve noodles topped with the meatballs and garnish with scallions and cilantro!

My edits:

Again, I used turkey instead of pork.

I couldn't find the sambal oelek at my grocery store.

I also added asparagus spears to it. Asparagus makes almost anything better, I think!

I should have used more spices though. Usually I am very generous with them, but this time, I wasn't, and should have been!

I didn't use the scallions. 

I used soba noodles instead of vermacelli. 

A few photos....

My mini meatballs cooking! 

Making the au jus (love that expression!). 

The final product!

This was a great meal. Steve and I really enjoyed it, and he said I'd have to make it again soon, which I haven't yet, haha. Next time, I'd add more spices, and I'd also look for the ground pork, to see how the flavors might be a bit different. I like to switch things up when I make recipes! It keeps things interesting that way.

What's cooking in your kitchen tonight?

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