Day 3 – Asian Style Meatballs and Noodles with HOMEMADE Ice Cream!!

Hi again!!  Back here today for Day 3!!  You can read why I’m doing this (and catch up on days 1 and 2 HERE).

Tonight, I made Asian Style Meatballs over Noodles….

AND…*insert drumroll please* HOMEMADE ICE CREAM.  YUM!

I got the meatball and noodle recipe from my BFF (shout-out to Tiffany!!).  I added a slight twist, but I think I might stick with Tiff’s original recipe (over Spaghetti Squash) instead of over noodles.

But you can read about HOW I made this (and the ice cream later on)…

Asian Style Meatballs and Noodles 

Ingredients (for the meatballs):
Meatloaf/Meatball Mix (1 pound)
Bunch of Scallions
Bunch of Cilantro
1 Cup Panko Breadcrumbs
1 Egg

Ingredients (for the sauce):
1/2 Cup White Wine
1/2 Cup Soy Sauce (low sodium)
1/2 Cup packed brown sugar
1-2 Tablespoons Garlic paste (or fresh, chopped garlic)
1-2 Tablespoons Ginger paste (or fresh, grated ginger)

Additional Ingredients:
Udon or Stir Fry Noodles (or Spaghetti Squash, cooked and shredded)

How-To: 
Put your meatloaf mix, the panko breadcrumbs, and one egg into a large mixing bowl.  Then, chop up your scallions and cilantro and add them to the bowl.

THEN, mix your ingredients well (how pretty is this??)

And form your meatballs.

Then, take a sauté pan and coat the bottom with a thin layer of your preferred oil (I used EVOO).  Let that oil heat up and get wonderful, and CAREFULLY place your meatballs around the pan.  Yeah, four measly balls didn’t fit in my sauté pan – annoying, right??

While your meatballs are cooking, combine all your sauce ingredients into a large wok and let simmer (while the meatballs are cooking).

Make sure the meatballs and all nicely browned on all sides, and empty the extra oil from the pan (carefully).  It helps to have a hunky man in the kitchen to do this for you (wink wink – love you Greg).  Then you’ll want to add a little bit of sauce to the bottom of the pan, and let your meatballs and sauce sit and sauté around a bit.

Then…with the remaining sauce (still in the wok), add the noodles (or spaghetti squash) to the pan, and let us sauté around a bit (again).

Once you’re done, your done with your cooking – you can plate your meal, and enjoy!!

Home Made Vanilla Ice Cream (without an ice cream maker) 

Ingredients:
3/4 Cup White Sugar
1 Cup Heavy Whipping Cream
2 & 1/4 Cups Milk
2 Teaspoons Vanilla Extract

The “I don’t have an ice cream maker” way to make this Ice Cream… 
Follow the instructions to a “T”, okay?  But once you get to the part where you’re supposed to put it in an ice cream maker, stop following the instructions.

You’ll need to take the prepared mixture and put it in a shallow pan (that you will place in the freezer.  The goal here is to let as much of the freezer air get to it as you possibly can.

Then go back in an hour or so, and take a fork to the edges, kind of mixing it around (like you would when making a granita), and then flatten it out again, and put it back in the freezer.

Then go back to the pan, in another hour or so, and do the same thing.  You’ll know it’s doing something good (and delicious) when it starts to hold up on its own.

You’ll want to do this at least twice (three times if you made a lot, or if you have a deeper pan than what I’ve used).

Once you’re done, EAT the ice cream.  Not that you’ll want to hold back – trust me – it’s delicious.  Greg put a bunch of peanut butter cups on his – just to be awesome. 🙂

Goodnight all 🙂