Who can resist grilled food on a stick?!? (If you just raised your hand, I don’t think we can be friends anymore… j/k!). Indonesian in its roots, this version of satay is the slightly spicier Thai version that is popular around all of Southeast Asia. Marinating […]
My darling sister makes these amazing Korean meatballs and I finally had to re-create them to post for all of you looking for a delicious appetizer. I mean, who doesn’t need another tasty finger food for all of these winter game gatherings?? Or for family movie night. Or maybe just because having finger food instead of real food for dinner is more fun tonight!
Korean meatballs combine the flavors of soy, ginger, garlic and sesame with a hit of heat from a Korean condiment called gochujang which is a medium intensity hot pepper paste. The sauce ingredients are combined with a little starch to bring it to a barbeque sauce consistency which works well to coat these little balls of meaty goodness. Use the sauce as a dipper or you can place these little fellas in a crockpot already sauced for easy crowd-pleasing poppables.
- 1 pound ground beef
- 1 egg
- 2 teaspoons gochujang pepper paste (or use Sriracha sauce)
- 1 clove garlic, minced
- 1 tablespoon rice flour (optional)
- greens of 4 scallions, chopped (save white part for sauce)
- FOR THE SAUCE:
- ½ cup tamari soy sauce or coconut aminos (low sodium is preferred)
- ¼ cup rice vinegar
- 4 scallions, white part only, chopped
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon gochujang pepper paste (or use Sriracha)
- 2 cloves garlic, minced
- 2 tablespoons, minced ginger (from about a 2" piece)
- ¾ cup water
- 1 tablespoon starch of any kind (potato starch, corn starch, tapioca starch)
- Preheat oven to 350 degrees.
- In a medium bowl, add ground beef with egg, rice flour, garlic, onion greens and gochujang.
- Mix together using your hands until all is thoroughly combines.
- Shape into 1-1.5" balls and place on an ungreased baking sheet.
- Bake for 20 minutes and remove from oven. Top with sauce and serve immediately or place in a crockpot along with the sauce to keep warm while serving.
- FOR THE SAUCE:
- While meatballs are baking, combine all sauce ingredients in a small saucepot.
- Heat sauce ingredients while whisking until thickened to a BBQ sauce consistency.
- Pour over meatballs and serve hot!
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I have a confession to make. I’m having an affair. An ooey-gooey, steamy, dirty and delicious love affair with this ricotta spinach artichoke dip. It’s bordering on inappropriate with how often I’ve courted and indulged my taste buds with this dip in the past few weeks. No […]
Please note this post contains affiliate linksIt has been a whirlwind this past week experimenting with fun recipes like this baked pumpkin and apple wontons and spending the last four days back on my mom’s farm for a little archery hunting and fun with my […]
This past weekend we met up with some of my extended family for a camping adventure in southwest Minnesota. You guys, there was a GIANT jumping pillow at the playground that was a good 10 yards long and we adults may have taken the opportunity to nearly break our ankles jumping in the rain after dark. It was more hilarious than an episode of Wipe Out. Good times! Good times with family also means an assortment of good food. I mean, what family gathering doesn’t center around awesome simple foods? Take these perfectly poised bacon wrapped water chestnuts for example. They’re super simple and oh-so-scrumptious!!
Despite their name, a water chestnut is not a nut but is actually an aquatic vegetable with an edible tuber at the base of the plant (like a potato). Nutritionally speaking, water chestnuts are similar to other tubers and provide potassium as well as vitamin B-6. Soak ’em in soy sauce, roll in sugar and wrap these little crunchy guys in bacon and you can’t go wrong. And there you have it, a simple party pleaser in the form of bacon wrapped water chestnuts!!
- 2 - 5oz cans whole water chestnuts
- ½ cup sugar of any kind (white, brown or coconut sugar)
- ½ cup soy sauce (or tamari or coconut aminos)
- 10-12 strips of bacon, uncooked
- Preheat oven to 400 degrees.
- Marinate water chestnuts in the soy sauce for half hour or longer.
- One at a time, take chestnuts out of the marinade and roll in sugar.
- Wrap each chestnut with a half slice of bacon and secure with a toothpick.
- Place wrapped chestnuts on a shallow rimmed baking sheet lined with aluminum foil.
- Bake 20 minutes or until bacon is cooked.
- Serve warm.
I have a confession to make. I’ve made deviled eggs exactly once in my life. In fact, before these bacon deviled eggs, I hated the very thought of deviled eggs. My mother in law was impressed that I actually made them given my history of being a deviled egg hater. You see, I discovered my dislike was because I’ve never actually tried real deviled eggs. The ones that were served in my youth were always made with this dreadful stuff called Miracle Whip which has been passed off as “mayonnaise”. Once I realized that deviled eggs were not, in fact, supposed to be made with Miracle Whip (gag), I decided I could give them a second chance at love. Made of course, with homemade real mayonnaise. The result?
Um… Undeniably Yum….
Creamy, bacon-y goodness all put together in these cute little egg packages ready to be devoured. These little fellas were gone in about 5 seconds flat. Ever played that game “chubby bunny” with large marshmallows when you were a kid? You stuff one in your mouth and have to say “chubby bunny” and then you add another and say it, and another and say it… and it goes on until you can’t talk anymore. Yeah, I was kinda like that with these bacon deviled eggs. Almost embarrassing. Almost.
This is essentially the classic deviled egg recipe but uses bacon fat in the yolk mixture for a little extra bacon kick and I prefer the use of apple cider vinegar to white vinegar. It’s a bit less intense and the slight apple flavor goes really well with bacon. I like a little smokiness in these so I’ve used smoked salt as well as smoked paprika in the topping. These will work with regular salt or paprika too. To make them totally irresistible, they’re topped with scallions, the smoked paprika and bacon crumbles. Try to resist them, I dare you.
- 6 eggs, hardboiled
- ¼ cup mayonnaise
- 1 teaspoon spicy brown mustard
- ⅛ teaspoon smoked salt
- ½-1 teaspoon apple cider vinegar
- 1 scallion, white part minced. Save the greens for garnish.
- ½ teaspoon bacon grease
- 2 slices bacon, cooked and crumbled
- Smoked paprika for garnish
- Cut eggs in half lengthwise and scoop out the yolks into a bowl.
- Combine yolks with mayonnaise, mustard, salt, vinegar, scallion and bacon grease until smooth.
- Either scoop mixture back into the egg white "bowls" or place mixture in a zip top back, cut the end off (like a pastry bag) and squeeze it into the egg whites.
- Top with scallion greens, bacon crumbles and paprika.