Surf N Turf Meatballs

I was cruising through my cookbooks before heading out to the store last weekend and I ran across this Rachel Ray recipe. I had made it before and it was pretty good, so I thought I would give it another go. The recipe called for lime and cilantro so I quickly found 3 other recipes that used on or the other or both (posts to follow).

I will add that a funny thing I am noticing about pregnancy now is that my taste buds are kind of on the fritz right. I remembered these being really good the first time I made them. I liked the balance between the crab (I used imitation because I am both cheap and lazy) and the pork and there is a strong Asian flavor in the sauce and meatball itself. The soy in the meatball also creates a sort of caramelized crust on the outside.

This time something seemed....off. I know it wasn't the recipe or the ingredients so I will blame it on the pregnancy hormones and say that this is a great recipe otherwise.

I will note however, that just a meatball and sauce got a little old after a while. I think the next time I make this, I will use the meat mixture as the base of a dumpling.
Ingredients:
4 scallions, green and white parts, coarsely chopped
2-inch piece fresh ginger, peeled
1 serrano chili pepper, seeded and finely chopped, divided
2 cloves garlic, crushed
1/2 cup tamari, plus 3 tablespoons, dark soy, I used regular soy sauce

1/4 cup fresh cilantro leaves, a big handful
2 limes, zest and juice
1/2 pound medium shrimp, shelled and deveined, tails removed, I used imitation crab meat
1 pound ground pork
4 tablespoons vegetable oil
1 teaspoon dark sesame oil
1 tablespoon honey
3 tablespoons water

Directions:
~In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.

~Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.

~While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.

~Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

recipe by: Rachel Ray