Skip to main content

SRC Reveal: The Busy Mom Cafe

It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. This month I was assigned to The Busy Mom Cafe. Meet Nancy who is a former special education teacher, now a stay-at-home mom to two children, ages 6 and 4. She loves to cook and read. And her blogs are a way for her to share her great finds and recipes with you!

I picked her recipe for Sesame-Soy Meatballs for two main reasons: (1) she references Andrew Zimmern's Bizarre Foods and I love that show and (2) my family is mad for evidenced by their serial appearances on my blog. We've made meatballs from all around the world -  Koftar Johl, curried turkey meatballs; Albondigas de Frailes, Californio-style meatball soup; Fisinjan Plov, Azerbijani meatballs in pomegranate sauce; and even Tajine el khoukh, Algerian "stuffed peaches" which were cooked meatballs wrapped in mashed potatoes, rolled in a batter, and cooked again.

Sesame-Soy Meatballs

I skipped the onions and the sugar altogether, reduced the soy sauce and sesame oil, added ginger, and used turkey instead of beef. Also, I skipped the pan completely, opting to bake the meatballs from start to finish. But this Busy Mom Cafe-inspired recipe was a massive hit in my household.

2 t lower-sodium soy sauce
2 t dark sesame oil
1 t minced ginger
1 T chile paste (such as sambal oelek)
1 T crushed garlic
1 pound ground turkey
cooking spray

Preheat the oven to 375°. Combine all of the ingredients in a large bowl. With moist hands, shape beef mixture into walnut-sized meatballs. Arrange meatballs in a single layer on a jelly-roll pan coated with cooking spray. Bake meatballs at 375° for 20 minutes or until done.

I served these over whole wheat couscous mixed with sauteed oyster mushrooms, snow peas, and spinach.


  1. Yum, I LOVE meatballs, and these look so them! :)

  2. These meatballs look delicious :-). Great pick!

  3. So glad you and your family enjoyed them!

  4. I've seen so many great recipes for meatballs lately, but these are going straight to the top of the list. Great flavors for meatballs -comforting but still fun!

  5. Oh I love the Asian theme with these meatbals, great choice and very nice presentation.

  6. These meatballs sound wonderful, as do some of your others, have to make a shopping list and give a few a try.

    If you haven't already, I'd love for you to check out my SRC entry Loaded Potato Soup.


  7. We love meatballs too! Will definitely have to give some of these a try. :)

  8. My kids love meatballs as well and I think these would be a huge hit here.
    Great choice for the SRC :)

  9. My family loves meatballs too. In fact, I have a board on Pinterest dedicated to meatballs. I pinned this one and your curried turkey meatballs to it. They both sound delicious! Great choice for this month's SRC.

  10. what a great recipe- yay for src :)

  11. These sound right up my husband's alley. He LOVES meatballs and would eat them several times a week. I'll have to check out all of your other amazing sounding meatballs as well. Great SRC choice!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an