We are creatures of habit at times, especially when traveling for work. Whenever we are in Vegas, we eat at China Poblano, almost every night. Their Sui Mai is to die for, so much so, that I had a mad craving last week and developed this recipe for Grilled Sui Mai Meatballs.
Whole Foods reached out to us about developing a recipe for end-of-summer grilling, and the first thing I thought about was meatballs. We are kind of crazy for meatballs over here, and every chance I get I think up a new recipe. Most people think of meatballs as a cold evening meal, when in fact, they can and should be enjoyed all year long. Normally, I bake or fry meatballs, but with the warm weather I decided to give grilled meatballs a whirl. I mean, why not. And it worked.
This recipe for grilled sui mai meatballs is loaded with freshly ground pork (my butcher did it special for me) and shrimp. To make mincing the shrimp easier, I placed them (shell-free) in the freezer for about an hour before preparing my ingredients. This step really made it a snap to mince the shrimp into small pieces. The seasonings are fresh and simple; loads of ginger, green onions, cilantro and water chestnuts. As well as a little sesame oil and sake. When I first made this recipe I tried grilling the meatballs on skewers. It didn’t work, as the weight was too much and they split off of the skewer. The next time I rolled them into small meatballs and grilled away, turning often so they would evenly brown. Worked like a charm.
The verdict? They tasted like a smoky sui mai, and were really moist. This recipe can be served as a light entree, with a big bowl of cold soba noodles that are seasoned with sesame oil and seeds. Or serve with a side of soy sauce mixed with sriracha as an appetizer.
Whole Foods would like to help make your end-of-summer grill session a little easier on your pocket book, and are giving away a gift card worth $25 to one lucky reader. Just leave a comment on this post telling us what you are planning on throwing onto the grill before summer ends, and you will be entered to win the gift card to Whole Foods. This give-away is open to US Residents who have a Whole Foods in their area, and will end at midnight on August 30, 2013. Good luck, and happy grilling!
** This post and giveaway are sponsored by Whole Foods Market. Thank you for supporting our partners which allow us to create new recipes for our readers. As always, all opinions are our own.
Grilled Sui Mai Meatballs
** makes about 28 meatballs.
1 lb ground pork
1/2 lb shrimp, cleaned, deveined and shells removed
1 1/4 cup panko
1/4 cup water chestnuts, drained, patted dried and finely minced
11 small green onions, finely minced
4 tablespoons cilantro, finely minced
4 teaspoons fresh ginger, use a microplane to mince
1 tablespoon sake or mirin
1 tablespoon soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Place the shrimp in the freezer for about an hour before mixing your ingredients, it will make mincing them easier.
Finely mince the shrimp.
In a large mixing bowl combine the shrimp with rest of the ingredients. Mix well.
Shape into medium sized meatballs – made 28 of them.
Preheat the grill to 300 degrees.
Place the meatballs on the grill, and cook until lightly golden, then flip.
Continue cooking, flipping every so often, until the temperature reaches 160.
Remove from the grill and let sit for 5 minutes.