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
"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.
STICKY ASIAN MEATBALLS RECIPE
You're going to love these tender, flavorful sticky Asian meatballs. They're easy to make and ready to serve in just 30 minutes!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 30m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 serving, Calories 410 kcal, Carbohydrate 17 g, Protein 23 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 1034 mg, Fiber 1 g, Sugar 8 g
ASIAN PORK MEATBALLS
Fresh, zingy meatballs served with an oriental dipping sauce - great party food for family or friends
Provided by Antony Worrall Thompson
Categories Buffet, Snack, Starter
Time 1h
Yield Makes 20, serves 4 adults and 4 kids
Number Of Ingredients 15
Steps:
- Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
- Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
- Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
- Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 5 grams protein, Sodium 0.57 milligram of sodium
ASIAN MEATBALLS
Steps:
- Preheat your oven to 400 degrees.
- In a large mixing bowl, mixed together all of the ingredients except the ground beef.
- Add the ground beef and mix together with your hands until just combined. Then roll out 20 meatballs. They will be about 1-1.5 inches in diameter.
- Heat a skillet over medium high heat. Spray with a touch of cooking spray. Add the meatballs and cook for 4 minutes until browned on all sides.
- Finish cooking the meatballs in the oven for an additional 7-8 minutes or until cooked through. You can do this by placing your skillet in the oven if it is oven safe. If not, just pour the meatballs into a glass pan that has been sprayed with cooking spray and finish in the oven.
Nutrition Facts : ServingSize 5 meatballs (152g), Calories 224 cal, Carbohydrate 11 g, Fat 9 g, Protein 25 g, Fiber 0 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 537 mg, Sugar 8 g
EASY ASIAN GLAZED MEATBALLS
As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.
ASIAN MEATBALLS: FOOD ON A STICK
A fun way to enjoy meatballs. Recipe from PocketChangeGourmet.com
Time 25m
Yield Sauce for 30-40 meatballs
Number Of Ingredients 9
Steps:
- In a small saucepan, dissolve cornstarch in water
- Add other ingredients and whisk together
- Bring to boil, reduce heat and simmer, 10 -15 minutes
- Add meatballs to sauce
- Serve on a wooden skewer with sauce for dipping
SWEET AND SOUR ASIAN MEATBALLS WITH VEGETABLES
Meatballs are a perfect make-ahead meal. They are slightly time-consuming but well worth the flavor!
Provided by Katie
Categories Main Dish
Time 40m
Number Of Ingredients 31
Steps:
- Place the ground beef in a large bowl. Set aside. In a medium bowl, combine the milk, egg, soy sauce, honey, sesame oil, ginger oil, salt, pepper, 5 spice powder, and garlic. Whisk to combine. Add mixture to the ground beef. Stir to combine.
- Add the carrot, mushroom, cilantro, parsley, green onion, and panko breadcrumbs to the meat mixture. Mix until combined. I find that hands work best for this. Form into golf ball sized portions and place on a parchment paper-lined baking sheet. I like to use a Medium Cookie Scoop to ensure the balls are all evenly sized.
- Bake at 350 degrees for 15 - 20 minutes, or until the insides are no longer pink and a thermometer registers 160 degrees F when inserted in the center of a meatball. Serve with sauce, vegetables, and brown jasmine rice.
- Combine the pineapple juice, ketchup, hoisin sauce, soy sauce, apple cider vinegar, ginger oil, brown sugar, and cornstarch in a medium to large skillet. Cook until boiling, then reduce to a simmer. Add the meatballs, snow peas, bell pepper, and water chestnuts. Cook until the sauce coats the meatballs and the vegetables are tender.
- Serve with brown jasmine rice and a sprinkle of sesame seeds on top.
Nutrition Facts : Calories 556 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 17 grams fat, Fiber 7 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1179 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MICHELLE'S SWEET & ZINGY ASIAN MEATBALLS
Sweet & zingy Asian meatballs are always a hit at football parties and potlucks. They can be made in advance and re-warmed in the slow-cooker on gameday.
Provided by Michelle Frank
Time 45m
Number Of Ingredients 22
Steps:
- In a small bowl, dissolve corn starch into vinegar.
- Combine mixture with other ingredients in a saucepan over medium-low heat.
- Heat mixture, stirring frequently, until it reaches a boil. Reduce heat and simmer for 15 minutes (sauce should reduce and thicken slightly).
- Remove from heat; cool, cover, and chill until you're ready to use the sauce.
- Pre-heat oven to 350 degrees. Line a large cookie sheet with foil. Set a metal rack on top of the foil and spray lightly with cooking spray.
- Add all ingredients to a large mixing bowl. Roll up your sleeves and mix it all together with your hands. At this point, you can check the flavor of your meat mixture (if you like) by taking about a half teaspoon and frying it quickly in a small frying pan. Adjust seasoning as needed.
- Roll into ~1-inch diameter meatballs and place on the rack. When your meatballs are all rolled, place the cookie sheet in the oven. Bake for 35 minutes.
- Toss the meat balls with your sauce and add to a slow-cooker set on low. Cook for an additional hour. Keep warm until serving.
Nutrition Facts : Calories 351 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1-2 meatballs, Sodium 560 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ASIAN MEATBALLS AND CARROT RICE
This recipe for Asian meatballs involves light and tender meatballs that are seasoned with asian flavors, tossed in a honey garlic sauce and served over a colorful carrot rice. It's a quick and easy weeknight meal that the whole family will love!
Provided by Sara Welch
Categories Dinner
Time 30m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 525 kcal, Carbohydrate 71 g, Protein 48 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 134 mg, Sodium 1351 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
ASIAN MEATBALLS
A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served.
Provided by Gay Gilmore
Categories Pork
Time 40m
Yield 48 meatballs
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.
- use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.
- Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
- Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside.
- When the meatballs are done, remove them from the pan to cool.
- Place the roasting pan over medium heat and add the garlic and ginger.
- Cook, stirring for 30 seconds.
- Add the chicken stock, stirring up any cooked on bits.
- Stir in the remaining soy sauce, brown sugar, and chili paste.
- Bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.
- Pour the warm sauce over the meatballs and toss to coat.
- The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).
- Serve with toothpicks.
Nutrition Facts : Calories 40.3, Fat 3, SaturatedFat 1.1, Cholesterol 8.9, Sodium 66.6, Carbohydrate 0.8, Sugar 0.3, Protein 2.4
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 TURKEY MEATBALLS WITH CARROT RICE
This dish is simple, quick, and packed with flavor-exactly what you want on a busy night. Choose from ground dark-meat turkey or ground pork, then toss with a combination of breadcrumbs, scallions, cilantro, fish sauce, hot pepper sauce, and garlic for meatballs that pack a punch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 547 g, Fat 17 g, Fiber 2 g, Protein 36 g
ASIAN MEATBALLS
Found this recipe on Pintrest - made a test batch before a party - they turned out so well that I had to share it.
Provided by Tracy GB
Categories Pork
Time 30m
Yield 35 Meatballs
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
- While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
- Serve warm, and sprinkle with additional garnish if desired.
Nutrition Facts : Calories 100.7, Fat 6.5, SaturatedFat 2.3, Cholesterol 29.5, Sodium 177.8, Carbohydrate 4.8, Fiber 0.3, Sugar 1.6, Protein 5.5
ASIAN PORK MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings (about 18 meatballs)
Number Of Ingredients 20
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 GARLIC MEATBALLS
This is an ACF Original recipe inspired by eating many meatballs dipped in many sauces. It is a favourite of my friends and family. Theaccompanying Deviant Cumberland Sauce is a must. Hope you love it, too!
Provided by Valerie Lugonja
Categories Appetizer
Time 2h30m
Number Of Ingredients 7
Steps:
- Combine all ingredients, and using the smallest ice cream scoop, form 100 small balls
- Place touching on parchment covered cookie sheet as there will considerable shrinkage
- Preheat oven to 400°F bake for 30 minutes; freeze overnight after cooled, individually on a parchment covered cookie sheet
- Store in zip lock freezer bags until ready to use.
- Preheat oven to 350°F; heat frozen meatballs individually, or decorative casserole, from frozen (about 15 minutes)
- Slice greens of onions in sleeping cut, very thinly, to garnish meatballs on platter or serving dish
- Serve with toothpicks and Deviant Cumberland Sauce
SAUCY ASIAN MEATBALLS
are the perfect blend of flavors and are drenched in the most insanely delicious sauce! Perfect for dinner or even an appetizer, they will certainly get a "WOW!" at your next get together!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course
Time 22m
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish.
- Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
- While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
- Serve warm, and sprinkle with additional garnish if desired.
Nutrition Facts : Carbohydrate 5 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 186 mg, Fiber 1 g, Sugar 2 g, Calories 99 kcal, ServingSize 1 serving
ASIAN MEATBALL SUBS WITH HOISIN MAYONNAISE
Provided by Food Network Kitchen
Time 2h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
- Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
- Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
- Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
- Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.
AIR FRYER CHICKEN MEATBALLS
A twist on dumplings in meatball form
Provided by Hayley@ Real Food With Altitude
Categories Main Course
Number Of Ingredients 16
Steps:
- Combine all meatball ingredients into a large mixing bowl. Mix gently until thoroughly combined. Be careful not to mix too much because it can make the meatballs dry.
- Spray bottom of the air fryer, because they do stick. Use a small scoop, melon baller, or meat baller to make 1 inch diameter meatballs- 1 pound meat typically makes about 20 meatballs.
- Place meatballs in an air fryer with about an inch in between each (may have to do a couple of rounds depending on the size of your air fryer).
- Cook on 375 for about 10 minutes, making sure to flip half-way through.
- While meatballs are cooking combine all ingredients for dipping sauce and mix together.
- Serve with cauliflower rice, stir-fried veggies or alone as an appetizer!
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ASIAN MEATBALLS RECIPE - MYFOODBOOK
From myfoodbook.com.au
4.3/5 (78)Category AppetisersCuisine Asian
HOISIN ASIAN MEATBALLS - DAMN DELICIOUS
From damndelicious.net
4.8/5 (11)Estimated Reading Time 4 minsServings 18
10 BEST ASIAN MEATBALL SAUCE RECIPES - YUMMLY
From yummly.com
ASIAN MEATBALLS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 4 hrs 40 minsAuthor QawsedCalories 122 per serving
- Make meatballs: Preheat oven to 375ºF. Mist a large, rimmed baking sheet with cooking spray. In a large bowl, combine all meatball ingredients and mix gently but thoroughly with your fingers. Using wet hands, shape mixture into 1 1/4-inch balls and place on baking sheet. Bake for 20 minutes, until meatballs are slightly browned on the outside, shaking pan occasionally.
- In a large bowl, combine all sauce ingredients except scallions, stirring well. Place meatballs in slow cooker, pour sauce over and stir gently. Cover and cook on low for 4 hours. Turn heat to warm setting and serve meatballs directly from slow cooker or, alternatively, transfer meatballs to a serving platter or bowl. Garnish with scallions and serve.
ASIAN MEATBALLS: CHINESE PORK MEATBALLS (CHAR SIEW STYLE ...
From westviamidwest.com
Reviews 73Calories 91 per servingCategory APPETIZERS
- In a large bowl, combine the pork, cornstarch, ginger,garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.
- Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used. (about 20 small meatballs)
- In a wok or skillet over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.
- Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.
ASIAN CHICKEN MEATBALLS: EASY, JUICY MEATBALLS IN ASIAN ...
From blessherheartyall.com
Cuisine AsianEstimated Reading Time 5 minsServings 24Total Time 22 mins
- Bake your meatballs according package or recipe instructions, depending on where you are getting your chicken meatballs from.
- While your meatballs are baking, mix together the barbecue, hoisin, and soy sauces, the honey, and garlic powder until well combined in a large mixing bowl.
- Once the meatballs are done baking, remove from heat and allow to cool for 5-10 minutes. After cooled, place the meatballs in the large bowl with the sauce and carefully tos the meatballs in the Asian zing sauce. Sprinkle with garnishes and enjoy while still warm!
ASIAN TURKEY MEATBALLS - FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (6)Calories 345 per servingCategory Dinner
- In a large bowl, mix the turkey, egg, green onion and salt. Add in the coconut flour and mix until combined. Form in 20 balls (I use a heaping cookie scoop) and place onto the prepared baking sheet.
- Bake until no longer pink inside, about 15 minutes. Transfer to a paper towel lined plate to blot off the fat that gets released as they cook.
- Whisk ALL the sauce ingredients together until smooth and then GENTLY stir in the meatballs (they break easily.)
ASIAN CHICKEN MEATBALLS - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
4.8/5 (10)Calories 383 per servingTotal Time 25 mins
- Using your hands, gently mix ingredients for meatballs. Begin forming the meatballs and place on a plate or tray. You should be able to make 16 meatballs total, depending on the size. You can also make smaller, cocktail size meatballs, if you wish, by using a melon baller.
- Set IP to saute and spray liberally with cooking oil. Brown meatballs in batches. If your meatballs are sticking too much, add in some coconut or olive oil.
SPICY ASIAN MEATBALLS RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (9)Total Time 1 hr 5 minsCategory Appetizers And SnacksCalories 362 per serving
- In a bowl, combine the ground pork, cilantro, basil, scallions, garlic, crushed red pepper flakes, cornstarch, 1 tablespoon fish sauce, and 2 teaspoons sugar. Form into meatballs (you should get about 20). Place the meatballs on a parchment-lined baking sheet, and transfer to the freezer for 20 minutes.
- After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.
- Put the skillet over medium heat, and immediately add the stock to deglaze, scraping up the bits at the bottom of the pan. Add the Shaoxing wine, light soy sauce, dark soy sauce, the remaining tablespoon of fish sauce, and remaining 2 teaspoons of sugar.
- Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer the meatballs until fully warmed through, and serve!
SAUCY SESAME MEATBALLS - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (34)Total Time 20 minsEstimated Reading Time 2 mins
- In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
- While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
- Serve warm, and sprinkle with additional garnish if desired. (I served mine on these cocktail forks.)
BRAISED ASIAN MEATBALLS AND CABBAGE ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
5/5 (6)Total Time 20 minsCategory DinnerCalories 381 per serving
- In a large mixing bowl, use your hands to combine the pork, soy sauce, ginger, garlic, sesame oil, and red pepper flakes. Form into golf ball sized meatballs and set aside.
- In a large sauté pan (with sides and a lid), heat the coconut oil over medium-high heat. Brown the meatballs on all sides, about 5 minutes.
- Pour in the broth, cover with the lid, and cook until the meatballs are done all the way through (no longer pink on the inside), another 5 minutes.
ASIAN MEATBALLS RECIPE - ROGER HAYOT | FOOD & WINE
From foodandwine.com
Servings 12
- Preheat the oven to 400°. Line a baking sheet with wax paper. Heat the oil in a medium skillet. Add the scallions, shallots, garlic and ginger and cook over moderate heat, stirring, until softened, about 4 minutes. Scrape the mixture into a medium bowl and let cool.
- Add the ground pork to the bowl, along with the egg white, ketjap manis, cilantro, basil, mint, chile-garlic paste, salt and white pepper and mix with your hands until thoroughly combined. Divide the mixture into 12 equal portions and roll into balls.
- Transfer the meatballs to the prepared baking sheet and bake in the oven for 15 to 17 minutes, or until browned; Serve immediately.
ASIAN MEATBALLS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 60Calories 194 per servingCategory Starters
- Combine lean ground beef, bread crumbs, egg, garlic, ginger, salt and hot pepper until well blended. Shape mixture into small balls. Place meatballs on a rack in a shallow pan.
- Bake until completely cooked, about 35 - 40 minutes. Cooked meatballs may be frozen for up to 1 month.
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