Cheever Sauce

I don’t always post the food I make in the order I make it, so it’s a little coincidental that I am posting two soy sauce based, glazed dishes, one after another. I love these dishes because accompanying soy sauce with flavors like ginger and honey, really masks its strong flavor, that sometimes tends to be a little too much for me, and I’ll eat something that is “glazed” any day.

Anyway, meatballs are allll the rage right now. The Meatball Shop (yes for all your non-New Yorkers, there is a shop…in Manhattan….that just serves meatballs….) is sprouting up new locations faster than you can say polpetta. And I can’t turn my head without finding a restaurant that serves up this delectable fair. 

To tell you the honest truth, I’m not a huge meatball person. I totally dig the whole concept of them, but for some reason they never really stuck with me. I enjoy them at restaurants and when others make them, but not enough to cook up my own. But something really struck me about these scallions meatballs. An asian meatball seamed like such an antithesis of meatballs. Shouldn’t this Italian staple be covered in red sauce and cheese? I was intrigued, which meant only one thing, it was time to roll up my sleeves and cook my very first meatball. 

All I can say is that I am now hooked! They were super easy to make - just throw all the ingredients into a bowl, mix, and cook. Each bite was loaded with the flavors of sweet, juicy, and tangy meat. It tasted like an inside of the most perfect dumpling…in the best possible way. The sauce/glaze that accompanied them was beyond restaurant quality, and I ended up jarring some to cook with eggplant later in the week. These are a must try that I can’t recommend enough. :)

Read on for the delicious recipe adapted from Canal House Cooking:

Sometimes I get carried away with what kind of food I can whip up in this little kitchen of mine. I have that mentality that if some of the top chefs in NYC can work out of some of the smallest kitchens in the United States, so can I. But I hear your plea for faster, easier, less ingredient dishes, so I am going to begin posting “Super Super Easy” meals that can be prepped in as little at 5 minutes, and ready to eat in less than 20 (Because I still feel that a lot of my recipes are just Super Easy).  I’m not talking about plain baked fish and steamed veggies here…I do have a certain caliber for what’s considered a delicious dinner. Just some basic ingredients that you might not think to put together, that can offer a wonderful, easy to make meal. 

So if you’re strapped for time, and looking for a last minute meal, resist the urge to visit your best friend Seamless and cook up a Super Super Easy CheeverSauce dish - you’ll surprise your closeted chef self with how easy it can be. The other week I only had salmon, bok choy, and other limited ingredients in my fridge, but this recipe is a classic case of how a little bit of this, and a little bit of that, goes a long way.

Onto the recipe from Serious Eats:

Thank God for Bethenny Frankel. Am I right ladies? Let me tell you something. For the past four years, once a week, my brain slowly rots from all the Real Housewives of New York City (and every other location around the country) I watch. Thankfully, at least one positive thing has come out of all of this. This dish! These sliders successfully sky rocketed to the top 5 of my list of The Greatest Things Kyley Cheever Has Ever Cooked. If you ever decide to make one thing I post (hopefully you’re cooking more than that) it needs to be this. 

I picked up Bethenny’s Skinny Girl Dish (because hello! who better to trust about healthy recipes then someone who has made her career off of being skinny!) and was instantly drawn to this recipe. I fell in love with tuna burgers when I first ate one at LoLa 41 in Nantucket, MA. and I have been waiting to replicate something similar ever since. This recipe made 5 mini sliders so add your ingredients accordingly if you plan to cook larger portions. Onward we go! 

To Make Sliders: