Feeding three hungry post-gym mouths (Hello BodyAttack – major session tonight!) is no mean feat but this variation on a Smitten Kitchen recipe was A Winner.
Served up with a mini-mountain of brown rice and an improvised garlic, mint, bean and mushroom dish, Scallion Meatballs with Soy-Ginger Glaze were made man-size & doused in this delish glaze. We pretty much followed the recipe exactly, except for subbing in the rice wine vinegar & sugar combo for the mirin in the glaze recipe – it worked perfectly though. Oh Em Gee the syrupy glaze…
Definitely make these suckers – whether you go rissole style like we did or meatball style like the original, they are absolutely deeelightful.
To make the green bean-centric side dish, I plonked a pile of green beans (topped, tailed & halved), the rest of last night’s sliced swiss browns and a little handful of chopped up fresh mint into a pan with a couple of spoons of peanut oil & around 2 tsp of minced garlic. After everything gets a bit browned around the edges & the deliciousness all mingles together, I poured around half a cup of water into the pan to help steam the beans a bit further into tender submission.
Totally a recipe worth repeating – gotta love it when a throw-together-hope-for-the-best makes even the anti-mushroom housemate get a little excited.
Ah greens, I love thee. Is it surprising that my car is also green?
