Grilled Salmon Meatballs With Green Goddess Sauce Recipes

SALMON MEATBALLS WITH SESAME SEEDS AND WASABI

Steps:

• Preheat the oven to 425ºF, and line a large baking pan with nonstick parchment paper.
• Cut the salmon into 1-inch cubes and place in the freezer for 20 minutes. Once chilled, pulse in a food processor. Don't overprocess-you want to retain some pieces of fish for texture.
• Beat the egg in a large mixing bowl. Add the scallions, pickled ginger, wasabi powder, cilantro, lemon juice, soy sauce, breadcrumbs, salt and a sprinkling of pepper.
• To test the meatball's flavor heat a small skillet over high heat. Break off a small amount of the mixture, flatten between your fingers and fry until cooked. Taste to check the seasoning and add more lemon, ginger or wasabi powder if necessary.
• Mix the two types of sesame seeds together and spread them out on a plate. Form the salmon mixture into 12-16 balls, each about 2 inches in diameter, packing each one firmly. Roll the balls in the sesame seed mixture and place them on the prepared baking pan.
• Bake on preheated oven at 350 degrees for about 20 minutes or until the meatballs are browned and cooked through. Careful not to overcook.

GRILLED ITALIAN MEATBALLS

Steps:

• Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
• If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
• Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
• Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
• When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
• When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
• Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
• Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).