Meatballs

[Caveman_Nick]

So, I was in the grocery store tonight just putzing around, and I decided I was going to make some asian style meatballs.

 

I picked up some ground beef and pork (they didn't have veal), a couple of bunches of scallions, sesame seeds, ground ginger, some low sodium soy sauce, and some japanese bread crumbs.

 

I chopped the scallions and mixed it all up with a few eggs, half the sesame seeds, a little bit of the soy sauce and some lemon juice. The meatballs are in the oven baking. About 30 minutes at 350, covered.

 

When they come out I plan on dousing them in some Yoshidas sauce and rolling them in the rest of the sesame seeds. I will put them back in long enough to toast the seeds. I'll give a full report later

[MojoMan]

Sounds a little salty to me.

 

You need a fair amount of milk soaked breadcrumbs to make meatballs tender and delicious. If you used enough panko and sesame seed...maybe.

 

How did you serve them?

[Guest Cherni]

Sounds a little salty to me.

 

You need a fair amount of milk soaked breadcrumbs to make meatballs tender and delicious.  If you used enough panko and sesame seed...maybe.

 

How did you serve them?

 

1215584[/snapback]

 

 

 

milked soaked breadcrumbs? :notkosher:

[Caveman_Nick]

How did you serve them?

 

1215584[/snapback]

 

 

 

 

It's just me and my wife...so I served them pretty much up as a snack.

 

They came out very tasty. Mr Yoshidos is always a hit with me

 

EDIT: Also, they weren't salty at all. The breadcrumbs (whole wheat) are very low sodium, and I only used a small amount of low sodium soy sauce in the mixture. The only thing that had any real salt content was the Mr Yoshidos, which I just dipped the meatballs in to finish.

Edited December 15, 2005 by Caveman_Nick