I happened upon a recipe last week for an Asian meatball bowl and decided to try and make a dish inspired by that recipe. There was an additional challenge I gave myself in doing this thought, to incorporate tamarind paste into the meatballs. You see, recently I had been reading about the health benefits of eating tamarind and so I bought some paste. I had been looking for a good recipe to try it out in and this seemed like a good place. The end product of my little experiment was a noodle bowl with slightly sweet meatballs that were the highlight of the dish.
This recipe has three parts, the meatballs, the bean sprouts, and the soup with noodles. Below, I will work through each of those parts using the following ingredients:
Here is what you will need to make a serving for 8 to 10 people:
3 pounds ground pork, beef, lamb or combo of each
1 Tablespoon honey
1 Tablespoon dried minced onion
1 Tablespoon Braggs Liquid Aminos
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon tamarind paste
1 Tablespoon lime juice
1/2 teaspoon cinnamon
2 Tablespoons cider vinegar
1 gallon chicken stock
3 cups bean sprouts
2 packages of brown rice noodles
To make the meatballs, mix together the following: meat, honey, onion, Braggs, salt, pepper, tamarind paste, lime juice, cinnamon, and cider.
Make generous sized meatballs.
Bake the meatballs at 350 degrees Fahrenheit for 30 to 40 minutes.
Next, put the stock into a pot and bring it to a boil. Add the bean sprouts and cook them for 3 to 5 minutes and then strain out the sprouts.
Finally, add the noodles to the same stock and cook for the recommended time.
Then, when all the above parts are done, assemble them in a bowl and serve.