Lunchbox-Friendly Asian-Inspired Meatballs

Who doesn't love meatballs?

This is a rift on a recipe I spotted on Tasting Table. Being a student, I try to make and pack lunch each day (key word: TRY). So I’m always on the lookout for packable meal-makings that are versatile, low-carb (I can’t fall asleep in my afternoon classes!), and flavorful.

These fit the bill.

The original recipe calls for gochujang, a Korean chili sauce, and pork. Now, in the Upper Valley, I have yet to discover an Asian market. Moreover, most Asian sauces have modified food starch or gluten of some sorts that I’m to avoid. So screw the chili sauce. I swapped in my favorite ground turkey from a local farm, and added a bunch more garlic, ginger, scallion, and soy to boost flavor. Mirin gives the meatballs a delicate sweetness to go along with the much-needed umami and seasoning from the tamari (and now that I write this, I think back to my other sweet-savory meatball concoction starring spinach, currants, and pine nuts…mmm).

I don’t know why I didn’t make meatballs more often in DUMBO. Oh, right. I was in a studio and I don’t know about you, but I’d rather not have my bed smelling like what I made for dinner the night before. Yeah. Not cool, says my inner OCD person. Anyways, making these here in my 4-bedroom house? SO easy.

The recipe below yields about 40 meatballs (about 1-1 ½ inches in diameter), more than a little me can eat in a week. So I kept 15 out for lunch, and froze the rest. Be sure to cook off a little meatball before you cook them all so you can taste for seasoning.

They’re great served with rice noodles, peppers, and peanut sauce – or, as I do, over roasted vegetables. My go-to lunch these days. Perfect for lunchboxes (no one is ever too old for a lunchbox). Oh, and they’re completely gluten-free!

Asian-Inspired Meatballs
Adapted from a recipe by Rachel Yang of Joule in Seattle, WA, published on Tasting Table

1 pound ground turkey (half regular meat, half dark meat - you could also use ground beef)
6 scallions, finely chopped
¼ cup mirin rice wine
2 tablespoons soy sauce, plus more as desired
5 medium garlic cloves, finely chopped
2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped or grated
2 tablespoons olive oil

Preheat the oven to 375°. In a large bowl, stir together the meat, scallions, mirin, soy sauce, garlic and ginger until combined (the mixture will be very wet). Use your hands to roll the mixture into 1½-inch meatballs. Place on foil-lined baking sheet.

In a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the meatballs (cook the meatballs in batches if necessary). Cook until browned, about 2-3 minutes. Turn the meatballs over and brown the other side, 2 to 3 minutes longer, and then transfer them to a rimmed baking sheet.

Place the meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes. Transfer to a paper towel to drain and serve hot if possible.

Easy Winter Chili

Let's just say I've been a bit slow on posting what I've been up to over the past 10 weeks. There are a number of tasty recipes that are sure to come your way in the coming days, now that I've got a week off of class. First up, a winter favorite for the last few days of winter we have left (though if you're where where I am right now, spring and summer were totally chased away by a large gust of winter today; brr!). 

This was a lunchtime favorite many a day at school, served atop a bed of roasted vegetables. I also had it for dinner a few times, served with guacamole and black bean chips, then with a healthy grating of cheese. This is the perfect party dish to serve a crowd (double to serve 8+ people) or for a week's worth of nutritious and flavorful lunches. 

I made this with a mix of grass-fed ground beef and veal from my favorite local farmer. I suggest you do the same!

Easy Winter Chili

2 tbsp olive oil
2 red onions, finely chopped
1 lb ground veal
1 lb ground beef
3 oz double concentrated tomato paste
One 14-ounce can diced Roma tomatoes
1 1/2 tbsp cocoa powder
2 tsp cinnamon
2 tsp ground cumin
2 tbsp dark Muscovado sugar
1 tsp chili flakes
8 sundried tomatoes, reconstituted overnight
1 carrot, peeled and cut into coins
1 red bell pepper, chopped into bite-sized pieces
6 bird chilies, soaked and finely diced
1 cup chicken stock
2 to 2.5 cups just-cooked (or canned) pinto beans, rinsed well
1 tsp salt

In a large pot or dutch oven, heat 2 tbsp olive oil over medium high heat. Add the onions and cook until translucent. Add the beef and brown. Reduce heat to medium and add the tomato paste and diced tomatoes. Cook 5 minutes then add the spices and vegetables. Stir well. Add stock, beans, and salt. Bring to a simmer then reduce to low and cook for 2 hours (or longer). Season to taste and serve.