Asian-Style Meatballs with Sautéed Vegetables

Name: Asian-Style Meatballs with Sautéed Vegetables
Ingredients: 500 g ground meat; 50 g onion; 0.5 tsp garlic powder; 0.5 tsp ground ginger; salt, pepper; 3 tbsp soy sauce; 3 tbsp water; 1 tbsp apple cider vinegar; 2 tsp sugar; 1 tsp cornstarch; 0.5 tsp ground ginger; salad greens (I used arugula); 1 zucchini; 1 eggplant; 1 tomato; ghee or vegetable oil for frying

Today I'm sharing a recipe for a really delicious dish made with meat and vegetables. The Asian flavor comes from ginger, vinegar, sugar, and of course soy sauce — together they give the meatballs in sauce a sweet-and-sour, tangy, and wonderfully unique taste. The zucchini and eggplant are quickly sautéed in a skillet, which keeps them from falling apart while still getting nice and tender. Overall, it's a very well-balanced and satisfying dish.

Ingredients:

Meatballs:
500 g ground meat
50 g onion
0.5 tsp garlic powder
0.5 tsp ground ginger
salt, pepper
Sauce:
3 tbsp soy sauce
3 tbsp water
1 tbsp apple cider vinegar
2 tsp sugar
1 tsp cornstarch
0.5 tsp ground ginger
Also:
salad greens (I used arugula)
1 zucchini
1 eggplant
1 tomato
ghee or vegetable oil for frying

How to cook asian-style meatballs with sautéed vegetables

Add very finely minced onion, garlic, ginger, salt, and pepper to the ground meat and mix thoroughly. Go easy on the salt, since the finished meatballs will be coated in soy sauce, which is already quite salty.

Shape into small meatballs — I made 28 (about 20 grams each). Place in an oven preheated to 200°C (400°F) and bake for 15–20 minutes.

Cut the zucchini and eggplant into cubes about 1.5 cm on each side. Heat oil in a skillet and quickly sauté the zucchini over high heat. It should be tender but still hold its shape well. Transfer the zucchini to a container with a lid.

Quickly sauté the eggplant the same way and transfer it to the container with the zucchini. Keep warm.

Combine all the sauce ingredients in a small bowl, pour into the skillet, and heat until thickened.

Add the cooked meatballs to the sauce and toss well so they're coated on all sides.

Place a handful of salad greens on a plate, then top with the sautéed zucchini and eggplant. Arrange a few meatballs on top. The meatballs and vegetables should be served warm.