asian meatballs w/ black bean sauce & peanut fried rice
From vanillasugarblog.com
Recipe by dawn finicane



Meatballs:
¾ pound ground pork
1/4 cup grated white onion
1 egg
3 fresh garlic cloves, minced
2 ts fresh ginger, grated
1/4 ts salt
1/8 ts black pepper
½ ts red chili pepper flakes
2 ts soy sauce
½ cup panko flakes
Chopped scallions or chives, for garnish

Garlic-honey black bean sauce:
2 TB honey
4 TB black bean garlic sauce
4 – 5 TB of bottled soy/ginger sauce (I got this from whole foods, if you cannot find, create your own w/ a mixture of soy sauce with grated ginger and pinch of cornstarch)
Dash of pepper


Peanut Fried Rice:
3-4 cups (or so) of cooked rice (any kind is good, I’ve even used pilaf)
1 ts canola oil (for pan, might need more)
1-2 TB chopped garlic
¼ cup (or so) of fresh, chopped carrots (chopped into strips)
4 green onions, sliced into strips
¼ - ½ cup of chopped water chestnuts
¼ - ½ cup of chopped bamboo shoots
A couple dashes of soy sauce
¼ cup of dry roasted peanuts
Soy sauce to taste (a couple dashes)
3 TB of pad thai sauce


Preheat the oven to 350 degrees.

Combine meatballs ingredients in a bowl, mix well and form 1 to 1-1/2 inch meatballs. In a large fry pan heat up some canola oil and fry the pork meatballs. Get them nice and brown on all sides then transfer to a preheated 400 degree oven and finish cooking off. About 15 minutes. Drain off the oil from the large skillet, leave a bit of oil in there along with any bits from bottom of pan. In a bowl combine all the ingredients for the black bean sauce, mix well, then transfer to back to the reheated large skillet and stir. Get the sauce nice and bubbly then add back in the meatballs. Coat the meatballs well in the sauce.

To make the fried peanut rice, just heat up a bit of canola oil in a large skillet or wok. Add in the garlic, then add in the rice, stir well, add in the carrots, the bamboo shoots, water chestnuts, and peanuts. Mix this well. Then make a small well in the middle of the wok and add in the pad thai sauce, soy sauce, then incorporate into the rice. When all is mixed through, sprinkle on the chopped green onions, and combine.

Serve immediately.