Asian Meatballs And Carrot Rice Food

STICKY ASIAN MEATBALLS RECIPE

Steps:

• Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
• In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
• Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
• Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes.
• Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.

ASIAN MEATBALLS AND CARROT RICE

Steps:

• Preheat broiler. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and add the carrot on top. Let stand, covered, 8 minutes, then stir in carrot and fluff rice with a fork.
• In the meantime, in a medium bowl, combine panko breadcrumbs, turkey, cilantro, soy sauce, sriracha, egg, sugar, garlic, 1/4 teaspoon black pepper, 1 1/2 teaspoons salt and 2 tablespoons of water. Gently mix to combine and form into tablespoon sized meatballs.
• Place the meatballs in a single layer on a foil lined baking sheet that has been coated in cooking spray. Coat the tops of the meatballs with cooking spray. Broil the meatballs about 4-6 inches from the heat element for 10-15 minutes or until meatballs are cooked through.
• For the sauce: in a small bowl mix together the honey, soy sauce and garlic. Drizzle the sauce over the meatballs and toss to combine.
• Top the meatballs with chopped cilantro and sesame seeds if desired and serve with rice and lime wedges.

ASIAN TURKEY MEATBALLS WITH CARROT RICE

Steps:

• Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
• Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
• In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.

ASIAN PORK MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
• Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
• Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.

ASIAN MEATBALLS WITH RICE NOODLES

Steps:

• Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
• Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
• Rinse rice noodles in cold water until they go slightly soft. Set aside.
• Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
• Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
• Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
• Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
• Serve with soy sauce, chili oil and fresh lime wedges if desired.