Asian Meatballs for the week
- Yield 36 meatballs
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Asian Meatballs for the week sits in the Beef section of Regbie. The card serves 36 meatballs. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 36 meatballs
- 8 medium fresh shiitake mushrooms, minced (or 8 dried shiitake mushrooms , rehydrated)
- 1 medium shallot, minced
- ¾ cup minced sweet potato
- 2 tablespoons minced cilantro
- 2 pounds ground beef
- 1½ tablespoons Red Boat fish sauce
- 2 tablespoons tomato paste
- Magic Mushroom Powder, or Diamond Crystal kosher salt
- Freshly-ground black pepper
- 2 tablespoons melted fat of choice, unnecessary if using parchment paper
Method
Line two rimmed baking sheets with parchment paper or foil, and Heat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro.
In a large bowl, combine the ground beef, fish sauce, tomato paste, and the minced veggies and herbs. Scatter on Magic Mushroom Powder (or kosher salt) and pepper. If you’re unsure of how much seasoning to use, start with ½ teaspoon Magic Mushroom Powder (or kosher salt) and a few grinds of freshly ground black pepper. Thoroughly combine the ingredients but don’t overwork the meat.
To check if your seasoning is correct, form and fry a mini patty. Chow it down and adjust the meatball mixture for additional salt and pepper if needed.
Scoop out uniform balls with a medium disher (1½ tablespoons) and roll out three dozen meatballs. Each meatball should be about 1½ inches in diameter. (If you’re not using parchment paper, brush the foil or baking sheet with the melted fat before you place the meatballs on top.)
Divide the meatballs onto the two lined baking sheets. Roast each tray of meatballs for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.
Plate and serve while it is hot, or store in an airtight container in the fridge for up to three days. You can also freeze the cooked meatballs for up to 6 months. Simply freeze them in a single layer and then place the solid orbs in a freezer bag or sealed container.
