Tuesday, August 16, 2011

sticky rice meatballs

sticky rice meatballs on the bottom right corner, topped with peanut sauce
OK so this is actually one of my favourites.  I love sticky rice and I love meatballs - so this is the best combo ever!!!  It's a dish I've had in Taiwan and my mom has made it a few times - it does take a bit of work so you want to make them for special occasions or when you have some extra time.  It's not hard - just has a number of steps but its totally worth the effort!  They are great as part of a main course but also could be used as bite size appetizers.  You can eat them on their own or serve them with peanut sauce, which is what I did recently.  My friends Jillian and Criff were in town for only one night and I really wanted to make a special dinner for them.  I went with a Taiwanese family style dinner (with lots of help from my husband, Ryan) and these meatballs were one of the 4 dishes we made.  Our friends loved it!

what you need:
  • 1/2 lb lean ground pork
  • 2 green onions, chopped finely
  • 1 large egg
  • pinch of salt and pepper
  • 1/3 cup breadcrumbs
  • 1 cup glutinous sticky rice (short grain rice, arborio rice would work as well)
  • peanut sauce (see fresh rolls page for this recipe)
what to do:

  1. Boil about 4 cups of water.  Remove from heat and add the rice; let it sit for about 1 1/2 hours.  This step par cooks the sticky rice. (note: this step can be done the day before).
  2. Line a tray with parchment paper.
  3. In a bowl, use your hands to combine the pork, onions, egg, breadcrumbs, salt and pepper.  Form meatballs (about 1 1/2" diameter) and place them on the parchment paper. 
  4. Drain water from rice, and allow the rice to dry for awhile in a strainer or spread out onto a plate lined with paper towel and pat dry.  
  5. Roll each meat ball in the rice until well studded with rice.
  6. Steam meatballs for 20 minutes.  You can use a steamer, or create one by using a bamboo steamer basket over a pot of boiling water. (check out the gourmet sleuth website on how to use a bamboo steamer). 
  7. electric steamer
  8. Remove gently with chopsticks/tongs (be gingerly as you don't want to lose the sticky rice on the tongs!) - serve hot on their own, with a simple sauce of sriracha + soy, or with the peanut sauce for extra flare.  Enjoy!
    best part! eating with friends

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