Thursday, June 12, 2008
I was making hamburgers last night and decided to hold back a little of the ground meat for lunchbox meatballs.
A recipe in Harumi Kurihara *'s cookbook Harumi's Japanese Home Cooking calls for mixing ground beef and pork with onions, breadcrumbs, butter, milk and egg; and then topping it with a teriyaki sauce (1 cup mirin, 1/2 cup soy sauce and 2 tbs of superfine sugar). Whoa, that is way too complicated for me, especially when you've got really great meat to work with.
I just added a couple teaspoons of soy sauce to the meat, mixed it in and made about 10 little 1-inch meatballs. They went on the grill with the burgers. I could barely keep my kids from devouring them all after dinner, and even my sandwich-only kid (the 9-year-old, who apparently thinks tortellini and other leftovers are for baby's lunches) wanted them in his lunch. "They're so good," he said, and I quote, "I can't stop eating them."
These could be a great staple. You could pack them with rice balls, some cut-up fruits and vegetables, and have a great lunch. I'm sure Biggie over at Lunchinabox freezes them, cooked, and takes them out in the morning to thaw in the lunchbox. Not a bad idea.
* The so-called "Japanese Martha Stewart"