Tuesday, June 12, 2012

Chicken-Pork Meatballs with Sriracha Mayo

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Chipotle got smart and made an Asian version of itself in DC! It's called Shophouse and it is derricious. Bubs and I alway make time to go there. What I like is their super spicy sauce. Of course, not so spicy for me so I have to add in maybe a gallon of extra sriracha. But enough for bubs to sweat me a river (ew!). So Chipotle was my inspiration for these meatballs. They also work so well for making 'pseudo' Banhmi (dericious vietnamese sammich). I'll be posting later on about making a quick banhmi next! A quick factoid about cilantro, because I love them and because they are all over these meatballs!

Factoid: Cilantro Lovers Share a Genetic Trait (and so do Haters)
Cilantro is oh-so-heavenly. It's refreshing, crunchy and a lovely lime-y flavor that compliments all kinds of cuisines like guacamole, curry and meatballs (!). However, I know some hateful people that are repulsed by it. Why is it so polarizing to them? Only science can explain...

A new study conducted at the University of Toronto found that among 1,400 young adults, 21% of East Asian roots hated it and 17% of white people Caucasians hating it too. The results were published in Flavour Journal. It's possible that hater have a mutated or even an absent receptor gene for the protein that would interact with the very pleasant smelling compound found in cilantro.

It's all still speculative! There may be a genetic mutation of some sort that makes people just want to throw cilantro across the room and stomp on it, but there is yet to pin-point a single gene that's responsible. So... I guess science hasn't quite explained it yet (harhar)

Oh right, so you fussy people who hate cilantro. You can substitute it with Thai basil.

Chicken Pork Meatballs with Sriracha Mayo Dip
Makes 15-20

1 pound meat (1/2 ground chicken and pork)
1/4 cup chopped cilantro
1/2 onion finely minced
1/2 tsp ginger minced
4 cloves garlic minced
3 stalks green onions finely chopped
1 tbsp fish sauce (or Youndoo)
1 tbsp hot sauce (sriracha or sambal)
1 tsp sesame seeds
2 tsp cornstarch
1 tsp pepper
1/2 tsp salt

Chili Mayo dipping
1 tbsp Sriracha
1.5 tbsp mayonnaise
Green onions chopped

In a large bowl, put the meat and all the minced up veggies. From cilantro to green onions.

Add in also all the sauce ingredients to the meat, from fish sauce to pepper and salt.

Mix it all up real good with a big spoon. Shape them into meatballs, like 1.5 inch diameter and place them onto a plate.

Heat up a huge frying pan. Add olive oil. Fry up the meatballs on medium-low heat. Takes about 5-8mins per side. You might need to fry up the sides as well.

Mix the Sriracha dipping sauce and you're good to nom nom nom!

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