For this dish, you will need: ground veal (or turkey +1 egg), onion, carrots, asparagus, and green pepper along with wild rice, Mike's hot honey, soy sauce and a thick sweet and sour sauce if you have.
To begin, make your meatball the brainy way using: dried bread crumbs, heavy cream, soy sauce, garlic powder, a tiny pinch of salt and dried herbs. Mix and form into meatballs. Set aside while you saute chopped onion and green pepper to be sauteed in olive oil.
Once browned, toss in baby asparagus spears and julienne baby carrots. Stir fry along with the onion and green pepper adding a bit more olive oil with a dash of soy sauce and a splash of beef stock.
After about 2-3 min. remove from skillet (set aside) and in that same skillet flash fry the meatballs in a drizzle of olive oil. When browned on all sides, reintroduce the veggies. Add 2 tbs of honey, a 1/2 cup of sweet and sour sauce. Let this bubble into a near sticky consistency.
Boil the wild rice in beef stock until tender. Make sure that the rice has absorbed all the stock. Ladle onto a low lipped serving plate and top with the meatballs and vegetables.
*also check out Asian 'sticky' meatball stir fry with zucchini or green pepper...
~ Tutti a Tavola!
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