Polpette di fagioli rossi con salsa all'arancia 
Red Bean Meatballs with Orange Sauce
Legumes often bring to mind dishes like soups and stews, perhaps paired with grains: they are certainly delicious (I love them, and even the walls know it by now!), but as I will soon show you, they can also become the stars of great street food-style preparations! An example is meatballs, which can become a vast territory for all kinds of experimentation. Today for lunch, we enjoyed these exquisite red bean meatballs, among the most used legumes in Japan (you can find excellent ones grown in Italy), accompanied by an orange sauce. The presence of spices, which give a distinct "oriental" touch, and the sauce, which makes them shiny and even softer, make them a real treat that will definitely be a hit, whether at the table, at a buffet, or as takeout! Paired with a portion of basmati rice and red Thai rice, they become a complete dish, given the presence of cauliflower in the meatball mixture. I can only wish you a good preparation!
Red Bean Meatballs with Orange Sauce
Legumes often bring to mind dishes like soups and stews, perhaps paired with grains: they are certainly delicious (I love them, and even the walls know it by now!), but as I will soon show you, they can also become the stars of great street food-style preparations! An example is meatballs, which can become a vast territory for all kinds of experimentation. Today for lunch, we enjoyed these exquisite red bean meatballs, among the most used legumes in Japan (you can find excellent ones grown in Italy), accompanied by an orange sauce. The presence of spices, which give a distinct "oriental" touch, and the sauce, which makes them shiny and even softer, make them a real treat that will definitely be a hit, whether at the table, at a buffet, or as takeout! Paired with a portion of basmati rice and red Thai rice, they become a complete dish, given the presence of cauliflower in the meatball mixture. I can only wish you a good preparation!
Cooking Instructions
- 1
Soak the dried red beans in water for at least 12 hours.
- 2
After soaking, drain, rinse, and cook them in plenty of salted water for about 1 hour: they should be soft but not falling apart. Once cooked, drain them well.
- 3
Divide the cauliflower into small florets and steam them for 30 minutes, until they are soft.
- 4
Combine the red beans and cauliflower florets in the cup of an immersion blender, then blend them but not to a very fine puree: it's okay if there are some small pieces left.
- 5
Salt the mixture, then season it with the spices and mix well.
- 6
Take small amounts of the mixture and shape them with your hands into meatballs.
- 7
Place them on a baking sheet lined with parchment paper, brush them with extra virgin olive oil, and bake in a preheated oven at 390°F for 20-25 minutes (depending on the size of the meatballs).
- 8
When there are 5 minutes left in the meatball cooking time, put all the sauce ingredients except the cornstarch, which should be dissolved separately in the water, into a non-stick pan (large enough to hold all the meatballs in a single layer).
- 9
Stir over low heat with a wooden spoon until the sauce begins to thicken.
- 10
Remove the meatballs from the oven and toss them in the hot sauce, turning them well to coat. Sprinkle with white sesame seeds and serve.
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