DELICIOUS MEATBALLS A LIGHT SPRING TREAT
Steamed pork dish just right for the season with vegetables and a kick of Asian spice
The spring equinox is finally starting to give us more daylight hours and warm sunshine, giving us a hint that summer is just around the corner. As things begin to thaw, we’re craving the freshness of spring to replace the heavy, yet delicious carb- laden comfort food of winter. These Steamed Pork Meatball Lettuce Wraps fit the bill, with plenty of fresh veggies and a flavourful Asian kick of hoisin, mint and cilantro.
It’s simple and only a matter of putting together the ingredients in a wrapper of fresh lettuce. The meatballs are made ahead of time, with the recipe below. If you’re looking for some extra guidance on how to make Steamed Pork Meatballs, before you make a recipe, we’ve posted a video tutorial at youtube. com/ TheBlueFlameKitchen.
You’ll find this recipe in the 2015 edition of the Everyday Delicious cookbook. You’ll find delicious recipes like Fried Egg and Chorizo Sandwiches, Potato and Smoked Gouda Soup, Thai Salad, Ricotta Gnocchi, and S’more Cupcakes, along with mouth- watering photography, nutritional analysis, safety tips and helpful hints.
The Everyday Delicious cookbook is available online at atcoblueflamekitchen. com, or by calling 1- 800- 840- 3393.
LETTUCE WRAPS STEAMED PORK MEATBALLS
1/ 2 cup ( 125 mL) hoisin sauce 20 butter lettuce leaves 20 fresh mint leaves 1 1/ 4 cups ( 300 mL) julienned carrots 1 1/ 4 cups ( 300 mL) julienned seeded English cucumber 1/ 4 cup ( 60 mL) fresh cilantro leaves Place hot Steamed Pork Meatballs in a heatproof bowl. Add hoisin sauce and toss to coat; set aside. 2. Make 10 stacks of 2 lettuce leaves each. Dividing equally, top each lettuce stack with mint leaves, carrots and cucumber. Place 3 meatballs on top of vegetables on each lettuce stack. Garnish with cilantro. Wrap leaves around filling to enclose. Makes 10. Nutritional analysis per wrap: 157 calories, 5 g fat, 20.2 g protein, 8.3 g carbohydrate, 1.1 g fibre, 561 mg sodium
STEAMED PORK MEATBALLS
2 lb ( 1 kg) lean ground pork 1/ 4
■ cup ( 60 mL) oyster sauce 3 tbsp ( 45 mL) finely chopped shallot 4 tsp ( 20 mL) fish sauce 4 cloves garlic, finely chopped 1 tsp ( 5 mL) granulated sugar 1 tsp ( 5 mL) white pepper 1. Combine all ingredients. Shape mixture into 30 balls, each measuring about 1 1/ 2 ( 3.5 cm) inches; set aside.
2. To steam meatballs, use a saucepan with a tight- fitting lid and a heatproof steaming basket that will hold the meatballs above water in the saucepan. Bring water to a boil in saucepan.
3. Place only enough meatballs to form a single layer in the basket. Set basket over boiling water. Do not allow water to touch basket.
4. Cover and steam over boiling water until meatballs are completely cooked, about 10 to 15 minutes.
5. Repeat steaming procedure with remaining meatballs. Alternatively, meatballs may be placed on a rack in a parchment paperlined rimmed baking sheet and baked in an oven at 350F ( 175 C) until completely cooked, about 20 minutes. Makes 30. Nutritional analysis per meatball: 42 calories, 1.5 g fat, 6.4 g protein, 0.7 g carbohydrate, 0.1 g fibre, 128 mg sodium