Spicy Asian salmon meatballs – They are quick and easy to make with basic pantry staples, budget-friendly, and sure to be a crowd pleaser. Serve them as an appetizer, snack, or even as a main dish alongside some rice and vegetables.
When it comes to seafood, anything without an exoskeleton is welcomed on my plate. While I don’t want to sound like a princess, my dad used to peel all the hard layers for me ever since I can remember. Shrimp, crab…you name it. Umm..can we say spoiled much? So I guess you can say that I don’t know how to get my fingers dirty when it comes to seafood.
The Hungryman, on the other hand, LOVES a good crawfish boil, and although he’d like for me to join him from time to time, I keep away for his sake. Let the man do his thing is my reasoning bc I’m a considerate wife ;). He’d be spending more time peeling (for me) than actually eating. On a side note, I seriously don’t know what the big deal is with the little critters. It seems like an awful lot of work for so little meat. But what do I know, right?
When it comes to salmon, however, my fingers are eager to bless it with my tender and ever-so-loving touch. While I prefer the fresh variety, canned salmon is one of my pantry staples for those times when I just want to whip up something quick without having to make a trip to the store. Wild Alaskan salmon from CostCo is hands-down my favorite!
I had just purchased a new stack last week without realizing that I still had several cans hiding in the back of the canned goods section of my pantry. I probably would not have discovered them until much later if it weren’t for this month’s Recipe Redux challenge – “Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.”
Note to self – clean out the pantry!!
I tend to gravitate towards adding canned salmon to rice or pasta dishes. This time, however, I turned them into mini Asian-flavored meatballs. I was so tempted to add kimchi (no surprise there), but I held myself back and added sriracha instead.
These meatballs are super easy to make with ingredients that you probably already have on hand. What? You don’t have a bottle of sriracha in your fridge? That would be the Hungryman’s worst nightmare. And mine too because that’s how I get him to eat some of the vegetables he otherwise wouldn’t dare put in his mouth (like this celeriac and kohlrabi rosti).
While I used lemongrass ginger seasoning from Season with Spice (Love these guys!), regular ground ginger would work just fine, too.
I served this with a side of rice and some sautéed zucchini, but it would also make for a great appetizer. Ooh ooh or turn them into Asian meatball sliders with some crunchy slaw ;). Enjoy!
- 2 6 oz. cans of Wild Alaskan salmon
- 1/2 cup panko bread crumbs
- 2 green onions finely chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 egg
- 1/3 cup pineapple juice or orange juice
- 1/3 cup tomato sauce
- a pinch of brown sugar
- 1 tablespoon sriracha
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon ground ginger
- Preheat oven to 350F. You can either coat a large baking sheet with cooking spray or line it with foil or a silicon baking mat. Set aside.
- Combine all the ingredients for the meatballs in a medium bowl. Using clean hands, stir until well combined (add more panko if necessary). Pack tightly and roll into 1.5 in. meatballs (will make 10-12 meatballs). Place the meatballs onto the prepared baking sheet and bake for 15-18 minutes.
- In the meanwhile, prepare the sauce. Combine all the ingredients into a small pot and bring to a gentle boil. Turn down the heat and simmer for about 8-10 minutes, stirring often.
- Serve meatballs immediately with the sauce and top with sesame seeds and green onions.