What You Need
-
Chopped Garlic in Water
Garlic in Water is light tan in color and chopped to 1/8'' size, to promote consistency for foodservice operators in menu options where this product is used.
-
Ginger Puree
Ginger Puree is made with freshly ground ginger bursting with flavor. Great as a replacement to fresh ginger and utilized across multiple menu items and dayparts.
-
Roasted Garlic Asian Meatballs
Submitted by: Chef Linda Anselmi
These lettuce wraps are a super refreshing treat for your taste buds.
Prep Time
25 minutes
Cook Time
15 minutes
Difficulty
Moderate
Ingredients
1/4 cup Tulkoff Garlic in Water
1/4 cup + 1 1/2 Tbsp Tulkoff Roasted Garlic Concentrate, divided use
2 1/2 Tbsp Tulkoff Ginger Puree
3 Scallions, chopped
1 lb Ground beef
1 tsp Fish sauce
1 Tbsp Kosher salt
1 Tbsp Sesame seed oil
1/4 cup Mayonnaise
1 Tbsp Fresh lime juice
1/4 cup Milk
Bibb lettuce
Cilantro
Chopped peanuts
Chopped cucumbers
Directions
In a bowl, add Garlic in Water, 1/4 cup Roasted Garlic Concentrate, ginger, scallions, ground beef, fish sauce, and salt. Mix gently and form into 52 balls, about 1 inch in diameter.
Heat sesame oil in large skillet over high heat. Working in batches, fry meatballs until browned and cooked through, or about 5 minutes per batch.
In a small bowl, mix together mayonnaise, lime juice, 1 1/2 Tbsp Roasted Garlic Concentrate, and milk.
To serve, place meatballs in lettuce cups and top with lime sauce, cilantro, chopped nuts, and chopped cucumbers.