SWEET AND SPICY ASIAN MEATBALLS
Provided by Taste of Home
Time 2h25m
Yield about 4-1/2 dozen.
Number Of Ingredients 24
Steps:
- In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Arrange meatballs into single layers on greased stacked wire racks. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned., Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to inner pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow cook function, select pork setting. Press timer; set to 2 hours. Start. , Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
SWEET AND SOUR MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.
- Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.
- Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.
- Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.
- Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.
- To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.
- Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them.
SWEET AND SOUR MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
- Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
- Serve over steamed rice, garnished with green onions.
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.
ASIAN SWEET AND SOUR MEATBALLS
You can serve this dish as a main course or as an appetizer!
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F. Combine meat, water chestnuts, onions, bread crumbs, garlic and soy sauce in medium bowl. Mix thoroughly. Roll into 1 1/2-inch meatballs and place in baking pan.
- Bake 30 minutes. While meatballs are baking, combine ham glaze, chili sauce, red pepper flakes and ginger. Heat until hot and bubbly. Remove meatballs from oven, toss with sauce and serve hot.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 44 g, Cholesterol 71 mg, Fat 14.4 g, Fiber 3 g, Protein 22.8 g, SaturatedFat 5.5 g, Sodium 1276.4 mg, Sugar 7.4 g
SWEET AND SOUR MEATBALLS
Sweet and Sour Meatballs - the best meatballs ever with sweet and sour sauce. These meatballs are so good you'll want them everyday!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 30m
Number Of Ingredients 16
Steps:
- Combine the ground pork or chicken with ginger, garlic, five-spice powder (if using), sesame oil, pepper and salt. Stir to combine well. Wet both hands with some water and shape into 24 meatballs. Set aside.
- Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown. Drained them on a plate lined with paper towels.
- Clean the wok or skillet. Heat it up with a little bit oil. Add the onion and do a few quick stirs. Add the sweet and sour sauce and cook it until it's thickened, then add the meatballs. Stir to coat well with the sauce. Dish out and serve immediately.
Nutrition Facts : Calories 363 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 3 people, Sodium 394 milligrams sodium, Sugar 8 grams sugar
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 :
SWEET AND SOUR MEATBALLS
Chinese sweet and sour meatballs
Provided by Elaine
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Marinate ground pork with a small pinch of salt, soy sauce and sesame oil.
- Chop green onion, garlic and ginger, and then soak with 3 tablespoons of water.
- In another bowl, mixing all ingredients for sweet and sour sauce.
- Add the ginger, green onion and garlic water in the ground pork by three batches. Stir in one direction until the pork absorbs the water completely after each adding.
- Place around 3 teaspoons of cornstarch in the mixture and continue stirring for 2-3 minutes until the pork becomes slightly sticky and present a paste like texture.
- Shape them into balls (mine is around 4cm- 5cm in diameter). Pat them several times between the two palms so the balls will become dense enough. If you feel the pork is slightly sticky, coat your hand with clean water or wear a plastic glove.
- Heat up around 4 tablespoons of cooking oil in wok (we will exclude some of them after frying the meatballs, so do not be scared about the oil amount); place the balls in to fry. Let them stay here for a while and turn over from time to time. Fry until both sides get golden brown. Be gentle and do not break them. Transfer the meatballs out and pour the extra oil out too.
- Pour sweet and sour sauce mixture to the wok and wait, heat until boiling. Return the meatballs to coat with the sauce. Continue heating about 1-2 minutes until the sauce is thickened and well coated on the balls. Transfer out and serving with steamed rice. Garnish green onion if you prefer.
Nutrition Facts : Calories 701 kcal, Carbohydrate 12 g, Protein 38 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 162 mg, Sodium 1486 mg, Sugar 5 g, ServingSize 1 serving
SWEET AND SOUR MEATBALLS (ORIENTAL SWEET AND SOUR MEATBALLS)
This is one of my recipes I like to use for special occasions such as at my Christmas 'open house' and New Years Day buffet. It is a great addition to a buffet and is definitely a crowd pleaser at potlucks. I often prepare double batches of the meatballs, bake them in the oven, freeze on a cookie sheet and when frozen slip them into a plastic bag. This allows me to take out as many as I need for the meal I am preparing. Found this recipe hand written on a sheet of paper tucked in a cookbook picked up at a yard sale.
Provided by Gerry
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using).
- Knead above for at least two minutes to insure proper marination, form into even sized balls.
- Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.).
- Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix) Bring to boil stirring while cooking. (I find using a whisk to stir works very well).
- When mixture reaches boiling point add the meatballs and heat through.
- Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
- NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well.
- I also find cooking the carrots separately and then adding, assures they don't get overcooked.
ASIAN SESAME SWEET-AND-SOUR TURKEY MEATBALLS
A yummy way to make a quick and easy one-pan meal or fantastic appetizer. Serve over rice, soba noodles, or rice noodles, or place meatballs in a slow cooker or on a hot plate for appetizers.
Provided by tsmestad
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine maple syrup, ketchup, vinegar, sesame oil, olive oil, mustard, and sesame seeds in a medium-sized saucepan and bring to a simmer. Simmer sweet-and-sour sauce for about 5 minutes and set aside.
- Combine green onions, egg, soy sauce, ginger, onion powder, black pepper, and garlic powder in a mixing bowl. Beat together until well mixed. Add ground turkey and top with panko bread crumbs. Mix well using your hands to combine all ingredients.
- Use a standard cookie scoop to make uniform meatballs and place them in an even layer in an ungreased glass 9x13-inch pan. Place chopped carrots evenly between meatballs in the pan. Pour sweet-and-sour sauce evenly on top. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover and bake and additional 10 minutes.
Nutrition Facts : Calories 432 calories, Carbohydrate 35.3 g, Cholesterol 86.8 mg, Fat 26.1 g, Fiber 1.9 g, Protein 18.9 g, SaturatedFat 4.5 g, Sodium 766.9 mg, Sugar 22.7 g
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
SWEET AND SOUR MEATBALLS RECIPE
These Sweet and Sour Meatballs are made with frozen meatballs and pineapple chunks and are covered in a DELICIOUS homemade sweet and sour sauce!! It's the perfect appetizer or dinner idea served over rice or noodles.
Provided by Lil' Luna
Categories Appetizer Main Course
Time 19m
Number Of Ingredients 11
Steps:
- Add brown sugar, vinegar, ketchup, soy sauce and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil.
- In a small bowl, mix cornstarch and remaining ¼ cup pineapple juice together, whisking to get out all the lumps. Whisk into your skillet and add Meatballs and chopped peppers. Bring to a simmer. Cover and cook 8-10 minutes, until sauce has thickened and the meatballs are heated through.
- Stir in pineapple chunks. Serve warm over rice.
Nutrition Facts : Calories 298 kcal, Carbohydrate 35 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 42 mg, Sodium 298 mg, Sugar 30 g, ServingSize 1 serving
ASIAN STYLE SWEET & SOUR MEATBALLS
This is a recipe I made my own version of sweet sour sauce. So delicious!! This is good for side dish.
Provided by Honey Rabbit
Categories Lunch/Snacks
Time 45m
Yield 20 meatballs, 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the ingredients of meatballs with plastic gloves and make meatballs,.
- Fry the meatballs with olive oil.
- Put all sauce ingredients and boil it in a pot.
- When it's boiled you can put the prepared meatballs in the sauce and boil down until when it become a little sticky.
- You can put them on the dish and enjoy with rice.
Nutrition Facts : Calories 409.7, Fat 20.6, SaturatedFat 7.4, Cholesterol 173.8, Sodium 1889.8, Carbohydrate 26.1, Fiber 1.4, Sugar 14.3, Protein 30.2
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