It’s National Meatball Day! Here in NYC there’s a celebration going on, Unlimited Meatballs — but there’s one big problem! For those observing Lent, you’re not supposed to eat meat on Fridays! So I decided to celebrate this years National Meatball Day with a delicious, sweet & spicy seafood meatball.
It seriously blew my mind. Fan-freakin-tastic! I’ve never had a seafood meatball before. What I have had is butter fish and also shrimp, separately, not chopped into pieces. I know both to be really tasty but together they’re a perfect match! The chopped water chestnuts added a little crunch to each bite, while the sweet & spicy glaze put this “meat”ball over the top.
There really is nothing that I would change at all, that’s a rare occasion! I hope that the next time I make these they come out as well.
I served them with a little stir-fried asian slaw, rice wine vinegar, soy sauce, salt, sugar, dry mustard…you get the idea.
Sweet & Spicy Asian Seafood Meatball
adapted from Art + Food + Life
1/2 lb uncooked shrimp, shelled, deveined & chopped
1 butter fish, filleted, skins removed, meat chopped
1/4 cup water chestnuts, chopped
1 teaspoon ginger, minced
1 scallion, greens & whites, roughly chopped
1/2 cup panko bread crumbs
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon sesame oil
1/4 teaspoon chili oil
2 teaspoons olive oil
for the glaze:
1/4 cup sweet chili sauce
3 tablespoons soy sauce
1 tablespoon water
1/2 teaspoon powdered ginger
1 teaspoon garlic powder
2 teaspoons brown sugar
1/4 teaspoon crushed pepper flakes
In a large bowl mix together the shrimp, butter fish, water chestnuts, ginger, scallions, egg, sugar, salt, sesame oil, chili oil, olive oil and panko bread crumbs. Form the mixture into 8 golf ball sized meatballs.
Heat a teaspoon or two of oil in a saute pan over medium heat. Gently add the meatballs to the hot pan, spaced out as to not touch. Cook until lightly browned on all sides. Remove from the pan, place on a paper towel lined plate to absorb any excess oil.
In the same pan mix together all glaze ingredients. Bring to a simmer over medium heat, until thickened slightly. Add the meatballs back to the pan, swirl to coat. Allow to heat for another minute or 2, until the sauce creates a nice glaze over the meatballs.
Serve over slaw, noodles or rice. Top with sesame seeds & sliced scallions if desired. Serve hot!