Beet Root Stir Fry with Meatballs and Linguine...

Stir fry can be what you want it to be... you can use just about any vegetable combination you like; even, beet root. You say...really, beet root? Now, you don't have to reveal the secret veggie until everyone is done eating.

This stir fry makes me think of Udupi (Indian) cuisine which uses primarily grains, beans, vegetables (beetroot), and fruits. However, as I remember, Udupi cuisine does not use meat, onion or garlic.

To begin, julienne a peeled medium beet root, slice purple onion, along with crisp green and orange or red pepper and flash fry in olive oil with a few drops of sesame oil if you have... its not necessary as olive oil will work just fine. To that, drop in a tsp of minced organic ginger and garlic.

Once the veggies are just singed on the edges, pour in 1/3 cup of Teriyaki sauce (from the bottle) and let this mixture sizzle a bit. Then, remove from the skillet and set aside while you fry the meatballs. For this dish you can use ground turkey, beef or pork.

Mix the ground meat as you would for any meatball dish using heavy cream, bread crumbs, dried herbs, a dash of soy sauce, a pinch of salt and garlic powder (+ 1 egg optional).

In the skillet, add a drizzle of olive oil and fry the meatballs on all sides. As the meatballs become browned, pour in 1/4 cup of soup stock, cover and let simmer while you prepare the linguine in boiling salted water.

When the pasta is tender, drain and ladle onto a low lipped serving plater to top with the stir fry and meatballs after having brought the veggies and meatballs together in the skillet for a last flash fry.

Put some soy sauce and chili sauce...


~ Tutti a Tavola!