Asian Scallion Meatballs and Nourishing Seaweed Soup (with my ugliest food photos to date!)

Trust me, this tastes fantastic

It’s the new year, but I am not big on resolutions- if I feel I need to make a change, I make it, time of year be damned. See this post for things I am working on.

This year will be special, as it is the year TDL will become a murse (no, Autocorrect, don’t turn that into “nurse.” He is a man, and men are “murses.”). TDL has been working toward this degree for quite awhile, and times have been tough through all the pre-reqs, volunteer hours, and moving. Tough times lead to a lot of conversations that start with, “After you graduate, we can get (insert random thing we need/want).” So many conversations have gone this way that we have taken to joking about the bags of money they will hand him with his diploma. Once we receive the bags of money, we will most definitely be traveling; this meal was inspired by travels to foreign countries with sandy beaches, confusing transportation systems, and exotic food.

Asian Scallion Meatballs with Wakame Soup
adapted from Smitten Kitchen and SeaSnax
Sauce for the Meatballs
3/4 cup unsweetened applesauce
1/2 cup water
1/2 cup coconut aminos
1/4 cup ume plum vinegar
1/4 coconut vinegar or sugar-free rice vinegar
1/8-1/4 cup peeled, chopped ginger (to taste)
1 tsp coriander
Several grinds of peppercorns

1 lb grass-fed ground beef or bison
5 scallions, finely chopped
~1/2 cup chopped parsley (or cilantro; we used parsley because we had it)
1 egg
2 T sesame oil
2 T coconut aminos
ground pepper
coconut oil or ghee

Wakame Soup
Wakame flakes (I used 1/2 bag=0.7 oz of these, from SeaSnax)
2 T sesame oil
6 shitake mushrooms, sliced
1-2 cloves of garlic, pressed
2 T coconut aminos
2 tsp Red Boat Fish Sauce
1 tsp powdered ginger
4 cups bone broth
4 cups water
1 package Sea Tangle kelp noodles, rinsed and chopped into 2-3 inch segments

First, make the sauce. Combine all ingredients in a saucepan and bring to a boil, stirring occasionally. Reduce to a simmer until it thickens, about 30 minutes. Keep on low heat while you prepare the rest of the meal.

I heart SeaSnax.

Start the soup. Grab a stockpot and add the sesame oil on med heat. Toss in the shitakes and lightly sauté for a couple minutes. Add the garlic, coconut aminos, fish sauce, and ginger and give a stir or two. Then add the bone broth and water. Bring it to a boil. Add the wakame flakes (they expand!), reduce to a simmer, and let the soup simmer while you work on the meatballs.

Meatballin’. In a large bowl, mix all the meatball ingredients except the cooking fat. Roll into tablespoon-sized balls. Heat your cast iron on medium-high and add a good amount of fat. Work in batches, cooking about 5 meatballs at a time. Turn each one every couple of minutes, until they are cooked (ours turned out to be cooked medium, which was great).

A couple minutes before serving, add the kelp noodles to the soup and taste it to see if it needs more seasoning, salt, etc. The meatball sauce will taste kind of strong, but it tastes fantastic on the meatballs.

Pour the soup into bowls to serve. The meatballs can be served with a little dollop of sauce on top of each one. This whole meal makes excellent leftovers. The meatballs didn’t last long, but we had the soup as a nourishing breakfast all week.

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2 Responses to Asian Scallion Meatballs and Nourishing Seaweed Soup (with my ugliest food photos to date!)

  1. Eggkins says:

    This recipe looks absolutely delish! But as far as ugly food pics go, I think I might have you beat with my egg in salmon cup recipe pics.

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