Hey Grandpa, What's for Supper? Part 2

[pennyJo1960]

Just 2 here your all leaps ahead in time .. Brought my sourdough out fed it will use tonight but gave it clean jar today have wide mouth I like to use .. Put a coffee filter on top then the metal band

 

[cheepteach]

ordering Chinese for the first time in months! all are excited here--mostly me because I don't have to cook

 

[Sunshine_Chick]

I am making vietnamese meat balls tonight

Mmmm that sounds fabulous. Would you mind sharing the recipe?

 

[ronott1]

Mmmm that sounds fabulous. Would you mind sharing the recipe?

Yes!


Vietnamese-Style Meatballs with Chili Sauce

By Jennifer Segal
My husband calls these Vietnamese-style meatballs “flavor bombs.” Serve them over rice for a quick weeknight dinner.
Servings: 22 to 24 small meatballs (Serves 6)
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
INGREDIENTS
FOR THE MEATBALLS

• 2 large eggs
• 3 tablespoons fish sauce
• 2 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 3 scallions, finely chopped (about 1/4 cup), plus a few more for serving
• 2 teaspoons lime zest, from 2 limes
• 3 tablespoons chopped fresh cilantro leaves, plus more for serving
• 3 tablespoons chopped fresh mint, plus more for serving
• 3/4 lb 85% lean ground beef
• 3/4 lb ground pork
• 1 cup panko
• 1/2 cup chopped unsalted peanuts, for serving

FOR THE SAUCE

• 2 tablespoons Asian chili sauce, such as Sambal Oelek, or Asian chili garlic sauce (available in Asian aisle of most supermarkets)
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1/4 cup lime juice, from 2 to 3 limes
• 1/4 cup sugar

INSTRUCTIONS

1. Preheat the oven to 400°F and set an oven rack in the middle position.
2. In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko. Using your hands, mix until evenly combined. Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. The mixture will be a bit sticky; dampen your hands every so often while rolling the meatballs if necessary. Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through. (If the meatballs stick a bit to the pan, simply slide the metal spatula underneath them and they should release.)
3. Meanwhile make the sauce by whisking all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl. Taste and add more chili sauce if desired.
4. Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. (Be judicious with the sauce; it's very strong in flavor.)
5. Make Ahead: The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave.
6. Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them in the microwave.

 

[pennyJo1960]

Going to have to try those Ron thank you for the recipe

 

[ronott1]

Going to have to try those Ron thank you for the recipe

I usually make them to go with Pho but made them as rice bowls tonight.

They are very good and like the sauce that goes with it too

 

[pennyJo1960]

Nachos restaurant tonight here

 

[sourland]

Cheeseburgers on the grill, mac and cheese, tomato salad.

 

[pennyJo1960]

Okay doing Nachos here at home instead been having the restaurant

 

[Sunshine_Chick]

Yes!


Vietnamese-Style Meatballs with Chili Sauce

By Jennifer Segal
My husband calls these Vietnamese-style meatballs “flavor bombs.” Serve them over rice for a quick weeknight dinner.
Servings: 22 to 24 small meatballs (Serves 6)
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
INGREDIENTS
FOR THE MEATBALLS

• 2 large eggs
• 3 tablespoons fish sauce
• 2 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 3 scallions, finely chopped (about 1/4 cup), plus a few more for serving
• 2 teaspoons lime zest, from 2 limes
• 3 tablespoons chopped fresh cilantro leaves, plus more for serving
• 3 tablespoons chopped fresh mint, plus more for serving
• 3/4 lb 85% lean ground beef
• 3/4 lb ground pork
• 1 cup panko
• 1/2 cup chopped unsalted peanuts, for serving

FOR THE SAUCE

• 2 tablespoons Asian chili sauce, such as Sambal Oelek, or Asian chili garlic sauce (available in Asian aisle of most supermarkets)
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1/4 cup lime juice, from 2 to 3 limes
• 1/4 cup sugar

INSTRUCTIONS

1. Preheat the oven to 400°F and set an oven rack in the middle position.
2. In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko. Using your hands, mix until evenly combined. Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. The mixture will be a bit sticky; dampen your hands every so often while rolling the meatballs if necessary. Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through. (If the meatballs stick a bit to the pan, simply slide the metal spatula underneath them and they should release.)
3. Meanwhile make the sauce by whisking all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl. Taste and add more chili sauce if desired.
4. Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. (Be judicious with the sauce; it's very strong in flavor.)
5. Make Ahead: The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave.
6. Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them in the microwave.

THANK YOU!!