Meat Recipes - Korean Lemongrass Meatballs with Orange Glaze


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Korean Lemongrass Meatballs with Orange Glaze

3 pounds ground beef – 85-90% lean (or pork or mix 1/2 pork/1/2 beef

¼ cup low sodium soy sauce or tamari

1-2 tablespoons sesame oil

1 large onion

½ green or red bell pepper roughly cut in large dice then pulsed in food processor till fine but not mushy, squeeze dry

3 tablespoons fresh minced ginger

2 tablespoons fresh minced garlic

3 tablespoons finely chopped lemongrass – tender white part

3 tablespoons sherry to deglaze pan

½ - 1 teaspoons asian chili paste (to taste )

3 tablespoons oyster sauce

1 large bunch scallions, sliced ultra thin

1 cup cilantro, finely chopped, include “tender” stems

2 each eggs, beaten with 2 Tablespoons. water

2 Tablespoons cornstarch, estimated amount

1 cup plain bread crumbs – don’t use if you don’t need

1 cup panko Orange glaze (recipe below)

Method

Meatballs: Rreheat oven to 450°F.

Sweat onions, garlic, ginger, lemongrass. Deglaze with sherry – cool slightly

Add chili paste, oyster sauce, soy sauce, sesame oil, scallion and cilantro, Beat eggs with water and cornstarch, incorporate into meat along with cooled onion mixture, then add panko to get to right consistency.

Roll ½ oz balls, place on cookie pan or industrial sheetpan lined with parchment paper (or tinfoil (helps with cleanup).Bake in preheated oven for for 15 - 20 minutes.

If working with smaller batches sautéing is preferred.

Korean Orange Glaze

1 Tablespoon fresh ginger finely minced
1 Tablespoons fresh garlic finely minced
2 teaspoons bottled oyster sauce
¼ cup sherry
3 Tablespoons demerara brown sugar
1 quart fresh Orange Juice 0r use concentrate frozen Orange Juice
2 teaspoons. orange zest, optional
cornstarch and water to ticken if not using natural reduction
sesame seeds, black and white for garnish
1 pint scallions thinly sliced – Japanese angle cut if possible

Glaze: Sweat ginger, garlic and shallot, add oyster sauce to cook out, Deglaze with sherry, add brown sugar and OJ, reduce to thin glaze, (preferred if there is enough OJ) or reduce by ½ and thicken with cornstarch and water. Or use kikoman teriyaki baste and glaze to thicken. Add zest.

Warm up glaze and meatballs seperately. Then toss lightly to glaze before serving. Can also reheat with glaze and just add more as needed. Shouldn't be sitting in sauce but just enrobed.

Contributor: Lisa Teiger
Creative CuisinEtc Catering
Coming to you from NYC and always going beyond
www.cuisinetc-catering.blogspot.com

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