Food Chain / Citrus+Ginger=Good

Couple juiced tangelos. You can tell it's a guy's juicer because the sticker is still on it.

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Zest of a lemon + juice

Fresh ginger grated fine. And it took 18 years, but I finally burnt the counter top.

The rest of the glaze ingredients,  onion, red pepper, garlic, quarter cup of molasses, crystalized ginger to add during reduction if it needs more ginger flavor.

Sweat the onion and pepper a little in a teaspoon or so of olive oil, then add the garlic for a minute or two.

All glaze ingredients in the pool to simmer and reduce.

Meatball time. The other half of the onion + ground beef.

Wild rice steamed and fluffed. That's a half a cup each of rice and water.

Also in the meatball pool, spicy mustard, 2 eggs, 1 jalapeno, couple cloves of garlic, cilantro,couple tablespoons oyster sauce, few dashes of soy sauce, the rice,  salt, pepper, dash of cumin seed, a little mexican oregano, a little smoked paprika.

Oven is waiting at 375 degrees

Not too big, not too small. Off to the oven.

Napa cabbage, jicama, tangelo, green onion + toasted and chopped almonds.

Dressed on the plate with a little sweet chili sauce.

Glaze is reduced.

Meatballs out and glaze poured over the top.

Served with toasted sheepherder bread.

citrus ginger glazed spicy meatballs

napa cabbage jicama slaw

sheepherder bread