Posts Tagged: Meatballs Results 6
The cuisine of Shanghai, as with that of most Chinese cities, tends to feature pork and shrimp-based dishes. This recipe uses veal instead of pork (turkey is also a fine substitute) and includes the soy sauce and sugar that distinguish Shanghai cooking. Lion’s head meatballs got their name because they were thought to resemble lions’ heads framed by manes of greens.
Filled with the flavors of the Middle Eastern shouk, or marketplace, these fragrant meatballs have just a hint of heat. They are bathed in a bright tomato sauce and served over smoky freekeh, a wonderful wheat cereal found all over Israel and now becoming popular in the United States. You can substitute brown rice for freekeh, if you can’t find it. Remember, though, that freekeh takes a little longer to cook than rice and requires more water. Whether you use freekeh or rice, start by cooking it first. When it’s done, just keep it warm and covered, until you are ready to serve.
I had gotten lazy. I’ll admit it. Since getting married almost five years ago, I had not really set foot in a kitchen (to cook, that is — I wash plenty of dishes). Not that I was any great chef before. But I was a bachelor, living alone, and I had my meager repertoire, including something called “Eggplant Surprise” — don’t ask what the surprise was. Even that was abandoned in the fairly commonplace division of labor that happens when two people make a home. She cooked. I cleaned.
Reprinted with permission from “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good” by Mark Bittman.