This is the fourth in a series chronicling my adventures in the kitchen with my cooking club at school – Les Petits Chefs – using recipes from the book C is for cooking, which I received for review.
This week we made Grover’s Chinese meatballs with sesame rice
Meatballs (makes 24 small meatballs)
1 pound ground turkey
6 water chestnuts, finely diced
2 scallions, minced
2 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. vegetable oil
In a large bowl combine the first five ingredients. Shape the meat mixture into small balls. I used a Tbsp. to scoop out even amounts. This will make about 24 mini meatballs.
Heat the oil in a large skillet. Then add the meatballs, stirring often, till browned on all sides. Cover and cook until meatballs are no longer pink in the center. Keep warm till ready to serve.
1.5 cups jasmin rice
1 scallion, thinly sliced
2 Tbsp. toasted sesame seeds
(I added a few tablespoons of sesame oil as well)
Cook rice according to package directions. Add scallions and sesame seeds. Toss well to combine.
The boys were amazing today – I was so impressed with their knife skills cutting the water chestnuts and scallions (which had been frozen after we had to cancel last week’s class – have you ever tried to cut a thawed scallion? Not easy, but my petits chefs rocked it!)
(check out that organisation on the cutting board!)
We had a lot of fun with the “gross” raw meat…
And carefully measured out the soy sauce and sesame oil…
The meat mixture was ready to make into meatballs…
First with spoons…
Then – eeeeeewwww – with our hands to form the meatballs…
And they did a pretty good job at forming equal sized balls to ensure even cooking…
Ready for frying…
Many hands made light work of the frying. Today’s lesson included the very important lesson of patience – about how it’s important to not keep on playing with the food whilst it’s cooking as it will ultimately take longer to cook…
And the final result:
(we didn’t add the scallions to the rice, just sesame seeds and oil)
They were delicious and the whole school smelled amazing. Boys were starting to eat these before they were really even cool enough…
We’re heading off on March Break right now for two weeks but Les Petits Chefs will be back after the break!