Grover's Chinese Meatballs with Sesame Rice

C is for Cooking, p. 78

1 pound ground pork or ground turkey

6 water chestnuts, minced

2 scallions, trimmed and minced

2 tablespoon soy sauce

1 teaspoon Asian (dark) roasted sesame oil

1 tablespoon vegetable oil

3 cups hot cooked rice, preferably Basmati, Texmati, or Jasmine

2 tablespoons toasted sesame seeds

1 scallion, thinly sliced

There's something satisfying about chopping water chestnuts.

In a large bowl, combine the ground meat, water chestnuts, scallions, soy sauce, and sesame oil.

Use a fork to stir the ground meat mixture until it’s well-mixed. Use your hands to shape the meat mixture into tiny meatballs (1- to 11/2-inch diameter). Just remember to wash your hands when you’re done!

Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook, stirring often, until browned on all sides, about 1 minute. 

I looked for ground turkey at two different stores and couldn't
find any. Since my family doesn't eat pork I gave up and bought ground beef.

Cover and cook until meatlballs are no longer raw in the center, about 2 minutes longer.

Meanwhile, in a large bowl, combine the rice, sesame seeds, scallions. Toss well to combine. Serve the meatballs beside or over rice.

I went a little nuts with the meatballs. In my defense, they were tasty.

My Rating: 4/5 "It's nice to eat an American-Chinese dish that isn't drowning in sugary, starchy sauce. Although the flavors here are simple, they shine together well. All together it's quite pleasant."