It’s been a little over a year since I started blogging for the Aroma Test Kitchen and I can’t tell you how much fun I’m having testing your recipes, creating some of my own and exploring just how much Aroma can truly help in the kitchen. The inspiration keeps on coming and I’m delighted to introduce a brand new Test Kitchen Blogger to help me keep up with perfecting and sharing all these great ideas. It’s my pleasure to introduce you all to Desiree, a new blogger who’s ready to jump in and get messy in the kitchen. Last week, we both whipped up our own versions of Rice Cooker Meatballs, each with very different flavors and very yummy results. Enjoy and look forward to more posts from both of us!
TERIYAKI MEATBALLS WITH ORANGE SALSA
I wait for Oscar night almost as eagerly as the nominees. It has always been one of my favorite events and this year I was even more excited because I’d seen most of the nominated movies, not just the animated ones the kiddos like. This year’s lovely party host requested finger foods that packed a punch. Luckily I have a secret arsenal of party recipes and these little teriyaki meatballs have always been a great hit. They are quite quick to prepare, hold their shape and are packed with flavor. Since I am still ankle deep in the farmer’s bounty, I decided to add orange salsa as a side kick and wow! the salsa made an incredible accompaniment to the meatballs. This combo quickly became one of my new favorite pairings, kind of like Robert de Niro and Bradley Cooper.
For the meatballs:
1 lb ground beef
1 onion, finely diced
3 garlic cloves, finely diced
2 tbsp grated fresh ginger
1 cup Panko bread crumbs
2 tbsp sesame oil
1/2 cup teriyaki sauce + 1 cup for simmering
salt and black pepper to taste
For the salsa:
2 oranges, peeled and segmented with all pith removed
1 onion, diced
1 jalapeno, diced
1/4 cup chopped cilantro
To make the meatballs: Set your Aroma Rice Cooker to Sauté-Then-Simmer™ and add oil. Sauté the onion, garlic and ginger until soft and fragrant.
Remove from heat and add to a bowl with the beef. Add the remaining ingredients and incorporate well (do not over mix as this will give you hard meatballs). Add salt and pepper.
Form the mixture into meatballs and brown in batches until done (bite-size meatballs will cook in about 5 minutes).
When all meatballs are cooked, place them in the rice cooker with 1 cup of teriyaki sauce. Let simmer for 10 minutes or so until warm. Switch to Keep-Warm and serve with Orange Salsa.
To make the salsa: Cut oranges into small pieces. Mix all ingredients in a bowl and let sit for about 30 minutes before serving.
This year was my chance to take over demoing recipes at the International Housewares Show and I spent a lot of time preparing in our Test Kitchen. This one is my favorite (other equally tasty recipes coming shortly!) and I am so excited to share it with you as my first contribution to the Test Kitchen Blog. These are extremely easy little meatballs, perfect for serving a crowd or popping into the freezer for later use. The secret is using Italian sausage to add flavor and a little kick to these spicy meatballs.
1 lb ground beef
1 lb ground hot Italian sausage
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
olive oil for sautéing
2 jars of your favorite pasta sauce
Using your hands, thoroughly combine the first 5 ingredients in a large bowl until combined, being careful not to over mix.
Set the rice cooker to Saute-The-Simmer™ and add a tablespoon or so of olive oil to the inner pot. Let heat for a minute or two while you start rolling 1” meatballs.
Add meatballs to the inner pot in one layer and brown for 2-3 minutes on each side. Remove meatballs and set aside. Continue until all meatballs are browned (roughly 3 batches).
Add all meatballs back into the inner pot. Cover with pasta sauce and let simmer for at least 20 minutes until meatballs are cooked through. Check for doneness and switch to Keep-Warm until ready to serve.
Over to You
What’s your version of a perfect meatball? Share and inspire us!