Meatballs are a universal food. Us North American folk are most familiar with the classic Italian-American versions served atop spaghetti or nestled in a crusty bun with marinara sauce. And thanks to Ikea, the Swedish favourite served alongside deliciously rich gravy, potatoes and lingonberry jam.
These meatballs are different. These meatballs are asian infused.
Give anything an asian flavour twist, and I’m on board.
This recipe has been a long time favourite at our house. I’ve tweaked it to our liking over the years, but the original comes from one of Janet and Greta Podleski’s famous trio of cookbooks – Eat, Shrink & Be Merry. These two hilarious (and Canadian!) sisters were a huge inspiration to me while I was studying to become a dietitian and in the early stages of my love for cooking.
Fast forward almost 10 years (gulp.) and the unfamiliar ingredients I was buying and using for the first time (hoisin sauce, sesame oil, coconut milk) are now staples in my kitchen.
Whatever you do, don’t skimp on the sauce!