Meatballs

 Apparently my kids really like meatballs. Their favorite is the sweet and sour meatball from Kosher by Design. They have also liked the Swedish meatball recipe from Kosher Instant Pot. This weekend I found a new meatball recipe, which everyone liked. I like meatballs because I can make two dishes at the same time - one using meatballs and one using vegetarian meatballs (meatless meatballs).

This is from Once Upon a Chef

MEATBALLS

Nonstick spray

1 large egg

1 T soy sauce

3 T water

1/4 cup sliced scallions

2 garlic cloves, minced

2 t grated fresh ginger

1.5 pounds of ground beef

2/3 cup plain bread crumbs

SAUCE

1 cup ketchup

1/2 cup water

6 T brown sugar

2 T soy sauce

1 T Sambal Oelek (I used double in the vegetarian version since Adam likes heat)

1 t toasted sesame oil

1 T rice vinegar

FOR SERVING

2 sliced scallions

cooked white rice

1 T sesame seeds

To make the meatballs, first preheat the oven to 400. Line a baking sheet with foil and spray with oil.

In a large bowl, whisk together the egg, soy sauce, water, scallions, garlic and ginger. Add the beef and breadcrumbs. I use latex gloves to mix and then form the meatballs (golf ball size). I put the meatballs on the baking sheet, and cook for 18 minutes and make sure I flip them halfway through.

To make the sauce, in a large skillet, stir the ketchup, water, brown sugar, soy sauce, Sambal Oelek, sesame oil and vinegar. Bring the sauce to a simmer over medium heat. Using tongs, place the meatballs in the sauce and cook for five minutes.

Move meatballs to bowl with sauce and top with scallions and sesame seeds. (To make the vegetarian version, I only made the sauce and placed the frozen vegetarian meatballs in the sauce and cooked it until the meatballs were hot.)