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 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 OSTRICH MEATBALL
Make and share this Asian Ostrich Meatball recipe from Food.com.
Provided by Tarteausucre
Categories Poultry
Time 35m
Yield 30 Meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle garlic powder and salt over ostrich, stir until well distributed.
- Shape meat into about 30 small balls. Brown meat balls in hot oil. Remove meat balls from skillet.
- Dissolve corn starch in pineapple juice.
- Place all remaining ingredients except cornstarch mixture in a big pan or skillet.
- Cover and cook over medium heat for 15 minutes. Add cornstarch mixture. Raise heat and stir constantly until mixture boils.
- Add meat balls, lower heat and simmer for another 15 minutes.
Nutrition Facts : Calories 299.9, Fat 12, SaturatedFat 2.5, Cholesterol 53.7, Sodium 489.8, Carbohydrate 30.9, Fiber 1.5, Sugar 25.4, Protein 16.9
SWEET-SPICY ASIAN MEATBALLS
I love the sweet and spicy flavors of Chinese food and decided to try to incorporate them into a meatball. The subtle tastes of the meatball blend well with the spicy Sriracha and sweet chili sauce. The garam masala adds a hint of coriander, black pepper and cinnamon for a unique and fun flavor. -Darlene Buerger, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine bread crumbs, egg, garlic and pepper flakes. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake 20-25 minutes or until no longer pink., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, pepper, ginger and garam masala; cook and stir 6-8 minutes or until vegetables are tender. Stir in 1/2 cup broth, coconut milk and chili sauces; bring to a boil., In a small bowl, mix cornstarch and remaining broth until smooth; stir into sauce mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in meatballs, pineapple and soy sauce; heat through. Serve with rice.
Nutrition Facts :
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