ASIAN CHICKEN MEATBALL SLIDERS WITH PICKLED CARROT AND DAIKON
Steps:
- For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours.
- For the sauce: Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool.
- For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls.
- Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 3 minutes of cooking.
- To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Secure with bamboo skewers and serve on a large platter with extra sauce on the side.
ASIAN CHICKEN MEATBALLS
I had a craving for a very moist, chicken meatball one day. I love Asian flavors. This is the result. This has become one of our standard meals. We usually serve with a vegetable stir-fry and rice. Don't be scared off by the large amounts of garlic and ginger, it cooks into a mellow yet flavorful blend of seasonings.
Provided by Sheynath
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coarsely chop ginger, garlic and green onions.
- Place in bowl of food processor.
- Add water chestnuts to food processor.
- Grind until a thick paste forms.
- There will still be some small pieces of water chestnut.
- Remove paste, place in mixing bowl.
- Add sesame oil, soy sauce, broth and egg to water chestnut paste.
- Add chicken.
- Combine all ingredients until well blended.
- Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
- Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
- The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
- Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
- Keep turning the meatballs as they cook, so that all sides are browned evenly.
- Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
- Remove cooked meatballs and keep warm until all are done.
- Serve plain, or with your favorite dipping sauce.
EASY CHINESE MEATBALLS
Easy Chinese meatballs with spicy dipping sauce
Provided by Elaine
Time 20m
Number Of Ingredients 18
Steps:
- In a large mixing bowl, mix ground pork with around 1 tablespoon. Stir in one direction until the water is well absorbed by the ground pork.
- Add chopped green onion, ginger, cornstarch and other seasonings. Keep stirring in one direction around 2 to 3 minutes until the mixture becomes very sticky. Reset for around 5 minutes. Then stir once again.
- Take one portion out and shape to a ball. Pat several times between two hands.
- Bring around half full water in a deep pot to a boiling, and then slide the meatballs in. Gently move them and use high fire to bring the water to a boiling again and straight after the boiling, slow the fire to medium fire so the balls will be not destroyed by over-strong fire.
- Transfer out and
- In a small bowl, add all the seasoning and then scoop meatball stock and pour to the dipping sauce bowl to tune the seasonings.
- Decorate with coriander and then serve with dipping sauce.
Nutrition Facts : ServingSize 2 g
ASIAN-STYLE SAUCY & SPICY CHICKEN MEATBALLS RECIPE
Asian flavored meatballs prepared in a garlic and chili infused brown sauce. Eaten usually with Rice and/or Pasta
Provided by Glitter & Gluttony
Categories Chicken Recipes
Time 30m
Number Of Ingredients 21
Steps:
- In a chopper, add the carrot, garlic and the white bulbs of the green onions. Chop them finely.
- Chop the green shoots of the green onions separately.
- In a bowl add chicken mince, chopped veggies and all the ingredients listed for meatballs (Except oil)
- Cover the meatball mix and refrigerate for half an hour.
- Oil the palm of your hands, scoop 1 tbsp of the chicken mince and form balls.
- Cook the meatballs and set them aside
- TO COOK THE MEATBALLS:
- Fry them directly in some oil at medium flame.
- Grill them at medium flame on a grill pan
- To bake them: Preheat oven at 165°C (325°F) for 20 minutes. Bake for 20 minutes in the preheated oven
- In a large pan add oil, chopped garlic and chopped onions. Saute them at medium flame until they turn golden brown.
- Add all the ingredients to the sauce in the pan and cook for 2 3 minutes.
- Add meatballs, cover the pan and allow to cook for another 3 to 4 minutes.
- Adjust the level of sauciness to your liking, overcook to reduce the sauce or add more water to increase the sauce quantity.
Nutrition Facts : Calories 96 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 342 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
ASIAN STYLE MEATBALLS
These tasty Asian Style Meatballs have a great punch of Asian flavors. Set a plate out of these easy-to-make meatballs and they'll disappear before you know it!
Provided by Flavorite
Categories Asian
Time 40m
Number Of Ingredients 14
Steps:
- Oven at 375 degrees.
- Add the beef, panko, sesame oil, garlic powder, ginger, egg, scallion and water to a bowl. Mix to combine.
- Form into approximately 1-1 1/2 inch balls. Place on a parchment lined baking sheet. Bake for about 15-18 minutes until lightly golden.
- Add all the ingredients for the sauce to a small saucepan over medium low heat. Stir to combine and cook until warmed through.
- Toss the cooked meatballs in the sauce. Garnish with scallions.
Nutrition Facts : Calories 431 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 133 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 34 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 4 meatballs, Sodium 1029 milligrams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
ASIAN-STYLE CHICKEN MEATBALLS
Provided by Anne Burrell
Categories appetizer
Time 35m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
- Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
- Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
- In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
- Serve the meatballs hot with the chili-mayonnaise.
ASIAN-STYLE MEATBALLS
Use sweet ginger-sesame grill sauce or bottled stir-fry sauce to infuse ordinary meatballs with Asian flavor. This is from one of my favorite cookbooks, "BHG Off The Shelf Cooking."
Provided by mailbelle
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl combine egg, the 1/4 cup of the carrot, the bread crumbs, ginger, salt and garlic powder. Add meat and mix well. Shape meat mixture into 8 meatballs.
- In a large skillet cook meatballs over medium heat until brown, turning to brown evenly (meatballs will not be done). Remove meatballs from skillet. Wipe out skillet with paper towels.
- Add grill sauce and water to skillet, stir to combine. Add onion, drained water chestnuts, sweet red pepper, and the 1/2 cup carrot to skillet; bring to boiling.
- Return meatballs to skillet. Reduce heat. Cover and simmer for 12-15 minutes or until meatballs are done.
- Serve meatballs and sauce with hot cooked rice.
KUNG PAO ASIAN MEATBALLS RECIPE
Asian meatballs are made with ground chicken and chili paste, and are packed with flavor. Yummy Kung Pao sauce is added after they're baked!
Provided by Kevin
Categories main dishes
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F.
Nutrition Facts : Calories 423 kcal, Carbohydrate 19 g, Protein 30 g, Fat 26 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1230 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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