Asian Pork And Shrimp Party Meatballs Food

ASIAN PORK AND SHRIMP PARTY MEATBALLS

Steps:

• Thaw the shrimp, peel and discard the shells or save them to make fish stock at another time. Chop the shrimp in a food processor. Add the chopped shrimp to a medium bowl and add the ground pork, fish sauce, tamari, sweetener and sesame oil. Mix thoroughly with a hand mixer. Mince the remaining ingredients and add to the bowl with the pork and shrimp mixture. Combine thoroughly with the hand mixer.
• To Form The Asian Pork And Shrimp Meatballs: Pour the chicken broth into a medium pot and over medium heat, bring to a simmer. Line a small sheet pan with plastic wrap, parchment or foil. With lightly oiled or moistened hands, remove portions about the size of walnuts from the pork and shrimp mixture and roll into balls and place on the sheet pan. There should be about 60 meatballs.
• To Cook The Asian Pork And Shrimp Meatballs: Place the meat balls into the simmering water and simmer until cooked through. They will float to the top of the broth when they are getting close, but will still need to go at least five minutes or more. Cut one in half to test, to be sure.
• Remove the covering from the sheet pan. When the pork and shrimp meatballs are cooked through, remove from the broth and place back on the sheet pan.
• In a large frying pan, add the ingredients for the sauce and cook over medium heat until it reduces by half. Add the pork and shrimp meatballs and swirl them around in the frying pan to coat with the sauce by gently shaking the pan by the handle.

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 PORK AND SHRIMP MEATBALLS

Steps:

• Add raw shrimp to a food processor and pulse until it is finely chopped. (See note below.)
• Combine shrimp, ground pork, and all remaining ingredients in a bowl.
• Using your hands, mash the mixture together.
• Once well combined, place meatball mixture in the fridge for one hour.
• Preheat oven 375 deg F (190 C).
• Line baking sheet with parchment paper.
• Form pork and shrimp mixture into balls and place on the baking sheet.
• Bake for 25 minutes.
• Serve hot with your favorite dipping sauce.

ASIAN MEATBALLS

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.

PORK AND SHRIMP ASIAN MEATBALLS

Steps:

• Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
• Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
• Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
• Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
• Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
• Serve meatballs over noodles.
• Sprinkle with remaining chopped green onions.
• Serve this with flash-cooked greens with garlic.

ASIAN PORK MEATBALLS

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.

ASIAN PORK MEATBALLS

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, scallions, garlic, lemongrass, cornstarch, mint and cilantro.
• 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 minutes
• 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.

CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS

Steps:

• Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
• In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
• Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
• Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
• Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
• Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
• Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

ASIAN PORK AND SHRIMP MEATBALLS

Steps:

• Place the scallions, mushrooms, garlic, water chestnuts, and ginger in a food processor fitted with a steel blade. Pulse until the food is minced. Remove to a bowl. Place the shrimp in the bowl of the food processor and pulse until the shrimp is minced. Add to the bowl. Add the remaining ingredients except canola or peanut oil to the bowl, and mix well. Form the mixture into small meatballs. Heat a skillet, add the oil and when hot, drop the meatballs into the pan and brown on all sides. Serve with dipping sauce.