After a week of eating little to no food, and what I did eat was very bland, I decided to test my stomach. I wanted something with ginger root, as it's a time honored remedy for an upset stomach. In truth, I wanted it more for the taste. And I wanted it in meatballs. Once the thought came into my head there
was no going back. So, I ground two skinless, boneless chicken thighs in the food processor, with radish greens from my garden, a little soy sauce, and ginger root. I made five meatballs, cooked them in a skillet, ate them with profound pleasure, then waited for my stomach to protest. It didn't. There was nary a peep out of it.
I've loved radishes all my life, but only recently began using the tops in cooking. They have a marvelous tangy bite, like horseradish, and paired nicely here with the ginger root. And since radishes can be shockingly expensive at times, it's nice to use both the root and tops. They are amazingly easy and quick to grow yourself, which is what I do now.
On Saturday, my mind kept thinking about the meatballs, so I decided to test my stomach again with something stronger. I made the same recipe, but added a spoonful of garlic chili sauce. But, this time I made silver dollar sized patties. I don't know why meatballs and tiny patties taste much better than regular sized fare, but they do. Plus, it seems like your getting more food. I wound up with seven little patties, which seemed quite indulgent.
I've had a love affair with ginger root from the first time I tasted it, and want to grow my own. There are many different varieties, other than the type sold in the grocery store, and people tell me that it grows easily. My dream is to suffer the happy delimma of harvesting an overabundance of ginger root, necessitating using it in a constant stream of recipes. I'll take that over too much zuchinni.
This is my submission to Weekend Herb Blogging, the creation of our marvelous Kalyn, of Kalyn's Kitchen . WHB is being hosted this week by Maninas at Maninas: Food Matters. Make sure to stop by this beautiful blog to see the recap of fabulous herby recipes from bloggers around the world.
Meatballs With Ginger Root And Radish Greens
I didn't measure a lot of this. I added what seemed like the right amount of whatever ingredient, and after mixing it all together, I cooked a small bit of it and tasted it. I found I needed more soy sauce. So, add whatever you like.
8-10 ounces of skinless, boneless chicken thighs. Or use pre-ground turkey/chicken from the store
1 Tablespoon of soy sauce (or to your taste)
1 teaspoon of grated ginger root (or to your taste)
1/2 cup panko crumbs
1 cup radish greens, roughly chopped
salt and pepper
1 teaspoon Asian garlic chili sauce (optional--but it tastes great)
Put all the ingredients into a food processor and pulse until it is ground in a rough mixture. Wet your hands and roll out meatballs or patties the size of silver dollars. Heat a non-stick skillet sprayed with Pam or oil until it's hot, add the meatballs or patties and cook on each side over medium heat until done. It took mine about 4 minutes on each side. Don't overcook.
This should serve 1-2 people