ASIAN MEATBALLS
An easy recipe for delicious, well-seasoned Asian meatballs with a marvelous sticky sauce.
Provided by Vered DeLeeuw
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
- Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape into 24 meatballs, each weighing about 20 grams.
- Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
- Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined.
- Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens but leave it on the cooling burner. Stir in the sesame oil.
- Using a slotted spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.
Nutrition Facts : ServingSize 6 meatballs, Calories 295 kcal, Carbohydrate 7 g, Protein 22 g, Fat 19 g, Sodium 795 mg, Sugar 4 g
ASIAN MEATBALLS WITH PLUM SAUCE
Two-flavor meatballs with a delicious sweet-sour sauce that is to die for. Serve over rice or have as cocktail meatballs, whichever you prefer.
Provided by PalatablePastime
Categories Chicken
Time 40m
Yield 36-48 meatballs
Number Of Ingredients 14
Steps:
- Thoroughly mix together meatball ingredients and form into meatballs by the tbsp; brown on all sides and cook over medium-low heat until cooked through, 15-20 minutes; remove from heat.
- Mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs (w/lid), cook over low heat until mixture is hot and simmering and mixed through.
- Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them.
- Top with lid and simmer 10-15 minutes over low heat.
- Serve with hot steamed rice, if desired.
ASIAN INSPIRED MEATBALLS WITH PLUM SAUCE
Great little appetizers. I make these every year at Christmas and they are always a hit. I make my own plum sauce and have included the recipe on just a pinch. It's way better than the prepackaged sauces .
Provided by barbara lentz
Categories Meat Appetizers
Time 30m
Number Of Ingredients 13
Steps:
- 1. Soak the bread in the buttermilk and mix it with your fingers until it is almost completely liquefied. Mix all ingredients for meatballs together until well incorporated. Adding more of less breadcrumbs to meet desired texture for meatballs. Roll into balls
- 2. Preheat oven 350 degrees. Add oil to large skillet, brown meatballs in oil rotating the pan to get a good sear on all sides. Remove meatballs with slotted spoon to baking pan. When all meatballs have been browed bake for 10 to 20 minutes depending on size of meatballs.
- 3. Remove meatballs from oven place back in large skillet and pour plum sauce over top. cook a couple of minutes to warm sauce. Place on toothpicks and ready to serve. Makes between 40 and 80 meatballs depending on size.
ASIAN MEATBALLS IN PLUM SAUCE
Provided by MicheleWln
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Remove pits from plums. Place plums, juice from plums, chili sauce and Dijon mustard in a blender. Process until smooth. In a medium size bowl add ground beef, bread crumbs, egg, garlic, ginger, green onions and soy sauce. Mix well. Shape meat into 3/4 to 1 inch size meatballs. Place in a 13 x 9 x 2 inch pan. Cover with sauce. Bake in a 350 degrees F oven for 20 minutes.
ASIAN MEATBALLS RECIPE
Steps:
- In a large bowl, combine the ground beef with the rest of the meatball ingredients.
- Mix the meat mixture until all ingredients are incorporated.
- Shape into 1 1/2" balls, ending up with about 20 meatballs.
- In a small bowl, combine the water chestnuts, green onions, garlic and ginger in a bow and mix well.
- In a separate bowl, mix the hoisin sauce, garlic chili sauce and soy sauce.
- Layer the meatballs, water chestnut mixture and sauce mixture alternately in a slow cooker until all of the ingredients are used.
- Cook on High for 2 hours (Low for 4-6 hours) stirring occasionally to ensure even cooking.
- Reduce the heat to low and serve when ready. Sprinkle with sliced green onions and sesame seeds if desired and use the pot juices as a dipping sauce.
Nutrition Facts : Calories 158 kcal, Carbohydrate 8 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 809 mg, Sugar 4 g, ServingSize 1 serving
ASIAN-INSPIRED MEATBALLS
This is a variation of my Recipe #226422 with a little Asian flair. It was a big hit with my husband. You could make this recipe as the main course of a meal, or it could work for an appetizer as well.
Provided by MarthaStewartWanabe
Categories Meat
Time 1h20m
Yield 30 meatballs, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Thoroughly combine ground beef, milk, oats, crackers, egg, 1/4 cup onion, 1 teaspoons garlic powder, salt, pepper and chili powder for meatballs.
- Form meat mixture into 1-inch balls and place in a 13x9-inch baking pan.
- Combine catsup, brown sugar, liquid smoke, 1 teaspoons garlic powder, 1/4 cup chopped onion, ginger and sesame oil. Stir mixture until sugar dissolves (will be a bit grainy).
- Pour sauce mixture over meatballs.
- Bake at 350°F for one hour.
- I like to serve this recipe with rice and steamed Asian veggies.
Nutrition Facts : Calories 700.4, Fat 21.3, SaturatedFat 7.8, Cholesterol 132.8, Sodium 2116, Carbohydrate 104.5, Fiber 1.9, Sugar 87.3, Protein 27.6
TANGY ASIAN MEATBALLS
This is a recipe f rom the magazine "All You". It is meant to be cooked in a slow-cooker, but may be pan fried also if you do not own a slow cooker. I changed it slightly when I tried it, and substituted ground turkey for the pork. Here is the original recipe as published.
Provided by Navy Wife Chef
Categories Pork
Time 3h15m
Yield 10-12 meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.
- Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
- Cover and cook on low until meatballs are cooked through, 3 to 5 hours.
MEATBALLS IN PLUM SAUCE
These are delicious...they are great for parties. Always the first thing to go when I take these anywhere! People will be asking for the recipe. I will be making these for my daughters graduation party, requested by her. Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef and pork over mixture and mix well (mixture will be soft). ( I sometimes add some flour if too soft) Shape into 1-in. balls.
- 2. In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish.
- 3. In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs.
- 4. Cover and bake at 350° for 30-45 minutes or until cooked through. I always double the batch, and never any leftovers.
ASIAN MEATBALLS
"My mom creates her own recipes for wonderful Asian-inspired menus, so I came up with these pork sausage meatballs and dipping sauce to complement her meals." -Amanda Kotlan, Spokane, Washington
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (1/3 cup sauce).
Number Of Ingredients 14
Steps:
- In a small skillet, saute onions in butter until tender. Transfer to a large bowl. Add the egg, soy sauce, bread crumbs, water chestnuts, garlic and ginger. Crumble sausage over mixture and mix well., Shape into 1-in. balls. Place on an ungreased broiler pan. Bake at 350° for 15-20 minutes or until a thermometer reads 160°; drain. Sprinkle with sesame seeds., Combine the mayonnaise, rice vinegar, and wasabi; serve with meatballs.
Nutrition Facts : Calories 80 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 239mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SLOW-COOKER ASIAN MEATBALLS
Come home to these delicious Asian-style meatballs that are slow-cooked with three types of sauce - perfect for appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h55m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix meatball ingredients. Shape into about 36 (1-inch) meatballs. Place in pan.
- Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
- Spray 3- to 4-quart slow cooker with cooking spray. Transfer meatballs to slow cooker. In small bowl, mix sauce ingredients. Add sauce to meatballs; stir gently to mix.
- Cover; cook on Low heat setting 2 to 4 hours.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 30 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
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