CHINESE MEATBALLS
These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. -Pat Barnes, Panama City, Florida
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield about 6 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
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
HOW TO MAKE CHINESE MEATBALLS
Super easy recipe for homemade Chinese meatballs. Perfect as an ingredient for so many Oriental recipes, and also as a finger food for parties!
Provided by Azlin Bloor
Categories Appetiser
Time 25m
Number Of Ingredients 14
Steps:
- Place the mince into a chopper with the cold water and blitz for 20 seconds until the water has been absorbed by the meat. You could also do this by hand in a bowl with a fork or spoon.
- Mix all the other ingredients in a bowl into a smooth paste.
- Pour this paste onto the mince meat.
- Turn the chopper on again for 30 - 60 seconds until you have a smooth, well mixed meat paste. Again, you can do this in a bowl with a fork or spoon but it will take about 2 minutes of continuous mixing.
- Tip the meat paste into a bowl. If you are not ready to cook them yet, cover with clingfilm and place in the fridge until needed.
- When ready to cook, do a taste test first. Microwave a pinch of the meat paste for about 30 seconds, then taste it. Add more soy sauce if it needs it.
- Let's make some balls! Scoop a small amount of the meatball paste in your hand, clench your fist and push the paste between the "hole" made by your thumb and forefinger (see images and video).Use a teaspoon to scoop the ball of your hand.
- Keep doing this until all the meatball paste has been used up. You may have to rinse your hands in the bowl of cold water every 3 - 4 balls, to prevent sticking.
- At this stage, you could roll them between your palms to create more rounded and smooth meatballs, if you like. Again, don't forget to dip your hands in the bowl of cold water to keep the paste from sticking.
- Bring a pot of water or stock to boil.
- Lower the heat right down and slowly, slide the meatballs into the simmering water. You want them to form roughly a single layer, don't overfill the pot, so you may have to do this in 2 batches.
- Increase the heat to medium high and keep a close eye on the meatballs. As soon as the water starts to boil, lower the heat down to medium-low or low and simmer for 5 minutes. This should be enough time for the balls to cook. Don't let the water come to a rolling boil as the meatballs might fall apart.
- When they are done, scoop out with a skimmer or slotted spoon and use as required in a recipe.
Nutrition Facts : Calories 11 kcal, Fat 0.8 g, ServingSize 4 meatballs, Sodium 437.6 mg, Protein 0.2 g, Carbohydrate 1.1 g, Fiber 0.2 g
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 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.
CHINESE MEATBALLS
Make and share this Chinese Meatballs recipe from Food.com.
Provided by Gilcat2
Categories Pork
Time 1h48m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
- Make twelve meatballs.
- Heat oil in wok.
- Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
- Transfer meatballs to 5-qt saucepan; discard drippings.
- Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
- Bring to a boil.
- Reduce heat to low, cover, and simmer 30 minutes.
- Meanwhile, core cabbage. Cut base of leaves into 2" squares.
- Cut leafy tops in half.
- Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
- Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
- Add sesame oil and serve over meatballs.
Nutrition Facts : Calories 230.3, Fat 11.1, SaturatedFat 2.6, Cholesterol 115.4, Sodium 1114.8, Carbohydrate 7, Fiber 0.3, Sugar 1.4, Protein 23.9
CHINESE SPAGHETTI AND MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
- Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
- Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
- When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.
HOISIN ASIAN MEATBALLS
This easy recipe only needs a handful of ingredients and can be made in under 30 minutes. Treat your guests, your kids, or yourself with this delicious, quick finger food recipe. Garnish with sesame seeds if desired.
Provided by Kahiki
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
- Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
- Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
- Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.
Nutrition Facts : Calories 565.8 calories, Carbohydrate 49.2 g, Cholesterol 145.1 mg, Fat 29.2 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 8.4 g, Sodium 1740.3 mg, Sugar 9.8 g
CHINESE-STYLE TURKEY MEATBALLS
So easy and so good! We especially love the dipping sauce - you may want to double it. From Catherine Newman on Disney Family.com.
Provided by LorrieK
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees.
- To make the meatballs: Gently mix together the meatball ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
- Arrange on a lightly oiled or parchment-lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.
- To make the dipping sauce: In a small pot, stir all the sauce ingredients together over medium-low heat until the sugar dissolves.
- Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
- Fish out the ginger and serve in small cups for dipping.
Nutrition Facts : Calories 371.5, Fat 17.5, SaturatedFat 3.8, Cholesterol 124.8, Sodium 1696.7, Carbohydrate 25.6, Fiber 1.1, Sugar 14.9, Protein 28.7
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