Oriental Meatballs Food

STICKY ASIAN MEATBALLS RECIPE

Steps:

• Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
• In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
• Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
• Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes.
• Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.

PORK MEATBALLS IN HOISIN BROTH

Steps:

• Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
• Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.

ASIAN MEATBALLS

Steps:

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
• Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape into 24 meatballs, each weighing about 20 grams.
• Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
• Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined.
• Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens but leave it on the cooling burner. Stir in the sesame oil.
• Using a slotted spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.

EASY ASIAN GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

ASIAN MEATBALLS

Steps:

• Preheat your oven to 400 degrees.
• In a large mixing bowl, mixed together all of the ingredients except the ground beef.
• Add the ground beef and mix together with your hands until just combined. Then roll out 20 meatballs. They will be about 1-1.5 inches in diameter.
• Heat a skillet over medium high heat. Spray with a touch of cooking spray. Add the meatballs and cook for 4 minutes until browned on all sides.
• Finish cooking the meatballs in the oven for an additional 7-8 minutes or until cooked through. You can do this by placing your skillet in the oven if it is oven safe. If not, just pour the meatballs into a glass pan that has been sprayed with cooking spray and finish in the oven.

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.

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 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.

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 MEATBALLS: FOOD ON A STICK

Steps:

• In a small saucepan, dissolve cornstarch in water
• Add other ingredients and whisk together
• Bring to boil, reduce heat and simmer, 10 -15 minutes
• Add meatballs to sauce
• Serve on a wooden skewer with sauce for dipping

ORIENTAL MEATBALL DINNER

Steps:

• In a large bowl, thoroughly combine with your hands the beef, pork, water chestnuts, eggs, rolled oats, chopped onion, ginger, salt, % cup of the beef broth, and sesame seed. Shape into smooth balls, using 2 tablespoons mixture for each. Place meatballs slightly apart on ungreased rimmed baking sheets. Bake in a 450° oven for 30 minutes or until meat is lightly browned and the interior has lost all pinkness. Use hot (or chill, covered, as long as overnight, then reheat for 10 minutes in a 350° oven before continuing). Pour salad oil into a large frying pan. Place over medium heat; add green pepper, zucchini, sliced onion, celery, and garlic; cook, stirring, for about 3 minutes or until vegetables are tender-crisp. Add hot meatballs, remaining broth, and water; bring to a simmer. Blend soy sauce with cornstarch until smooth; add to meat mixture, stirring briskly to distribute. Cook, stirring, until sauce is thickened and clear. To serve, spoon meatballs and sauce over rice

ASIAN-STYLE SAUCY & SPICY CHICKEN MEATBALLS RECIPE

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.

CHINESE MEATBALLS

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.

ASIAN MEATBALLS WITH LO MEIN NOODLES

Steps:

• Mix cornstarch and broth until blended. Add 2 Tbsp. dressing, soy sauce, 1 tsp. five-spice powder and crushed pepper; mix well.
• Combine meat, bread crumbs and remaining dressing and five-spice powder; shape into 1-inch balls.
• Cook noodles as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add meatballs; cook 10 min. or until evenly browned, stirring occasionally. Remove meatballs from skillet. Add carrots to skillet; cook and stir 4 min. Stir in snow peas and onions; cook and stir 1 min.
• Return meatballs to skillet. Stir in broth mixture. Bring to boil; simmer on medium heat 4 min. or until meatballs are done (160ºF) and sauce is slightly thickened, stirring occasionally.
• Drain noodles. Add to ingredients in skillet; stir.

CHINESE BEEF MEATBALLS WITH HOISIN GINGER SAUCE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a medium to large mixing bowl, combine the meatball ingredients: ground beef, Panko, minced garlic, sesame oil, ground ginger and egg. Stir until thoroughly combined then roll into 1" meatballs and place onto a baking sheet (greased or parchment paper lined). Bake meatballs for 10-12 minutes or until inside is no longer pink.
• While the meatballs are baking, combine sauce ingredients: hoisin sauce, rice vinegar, soy sauce, sesame seed oil and ground ginger. Coat cooked meatballs by dipping or pouring over meatballs in a container.

ORIENTAL MEATBALLS

Steps:

• Meatballs: Measure all ingredients into bowl. Mix well. Shape into 1 inch balls. Arrange on baking sheet. Bake at 350oF for 15 minutes.
• Sweet and Sour Sauce: Stir brown sugar, cornstarch and mustard powder together in saucepan. Stir in pineapple juice. Add vinegar, ketchup, water and soy sauce. Heat and stir until it boils and thickens. Sauce can be served seperately for dipping or can be poured over meatballs to serve from chafing dish.
• Makes 64 meatballs and 2 1/3 cup sauce.

ORIENTAL TURKEY MEATBALLS

Steps:

• Mix the mince, chillies, half the spring onions and 1tbsp soy sauce together in a bowl. Shape into 12 even-sized meatballs with wet hands.
• Heat 1 tbsp oil in a large frying pan and fry the meatballs until brown all over (you may need to do this in 2 batches). Transfer to a plate lined with kitchen paper.
• Add a third of the stock to the pan and heat until it simmers, stirring with a wooden spoon to shift any meat stuck to the pan.
• Return the meatballs to the pan with the rest of the stock, the remaining soy sauce, sweet chilli sauce and vinegar.
• Bring back to the boil, reduce the heat and partially cover. Simmer gently for 5 minutes.
• Add the cornflour paste and heat for a further 5 minutes, or until the sauce thickens. Cook the rice according to packet instructions and steam or lightly boil the boil the pak choi. Serve with the meatballs.

EASY CHINESE MEATBALLS

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.

HOW TO MAKE CHINESE MEATBALLS

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.

SWEET AND SOUR MEATBALLS (ORIENTAL SWEET AND SOUR MEATBALLS)

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 MEATBALLS AND CARROT RICE

Steps:

• Preheat broiler. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and add the carrot on top. Let stand, covered, 8 minutes, then stir in carrot and fluff rice with a fork.
• In the meantime, in a medium bowl, combine panko breadcrumbs, turkey, cilantro, soy sauce, sriracha, egg, sugar, garlic, 1/4 teaspoon black pepper, 1 1/2 teaspoons salt and 2 tablespoons of water. Gently mix to combine and form into tablespoon sized meatballs.
• Place the meatballs in a single layer on a foil lined baking sheet that has been coated in cooking spray. Coat the tops of the meatballs with cooking spray. Broil the meatballs about 4-6 inches from the heat element for 10-15 minutes or until meatballs are cooked through.
• For the sauce: in a small bowl mix together the honey, soy sauce and garlic. Drizzle the sauce over the meatballs and toss to combine.
• Top the meatballs with chopped cilantro and sesame seeds if desired and serve with rice and lime wedges.

MICHELLE'S SWEET & ZINGY ASIAN MEATBALLS

Steps:

• In a small bowl, dissolve corn starch into vinegar.
• Combine mixture with other ingredients in a saucepan over medium-low heat.
• Heat mixture, stirring frequently, until it reaches a boil. Reduce heat and simmer for 15 minutes (sauce should reduce and thicken slightly).
• Remove from heat; cool, cover, and chill until you're ready to use the sauce.
• Pre-heat oven to 350 degrees. Line a large cookie sheet with foil. Set a metal rack on top of the foil and spray lightly with cooking spray.
• Add all ingredients to a large mixing bowl. Roll up your sleeves and mix it all together with your hands. At this point, you can check the flavor of your meat mixture (if you like) by taking about a half teaspoon and frying it quickly in a small frying pan. Adjust seasoning as needed.
• Roll into ~1-inch diameter meatballs and place on the rack. When your meatballs are all rolled, place the cookie sheet in the oven. Bake for 35 minutes.
• Toss the meat balls with your sauce and add to a slow-cooker set on low. Cook for an additional hour. Keep warm until serving.

ASIAN-STYLE CHICKEN MEATBALLS

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

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.

ASIAN GARLIC MEATBALLS

Steps:

• Combine all ingredients, and using the smallest ice cream scoop, form 100 small balls
• Place touching on parchment covered cookie sheet as there will considerable shrinkage
• Preheat oven to 400°F bake for 30 minutes; freeze overnight after cooled, individually on a parchment covered cookie sheet
• Store in zip lock freezer bags until ready to use.
• Preheat oven to 350°F; heat frozen meatballs individually, or decorative casserole, from frozen (about 15 minutes)
• Slice greens of onions in sleeping cut, very thinly, to garnish meatballs on platter or serving dish
• Serve with toothpicks and Deviant Cumberland Sauce

SAUCY ASIAN MEATBALLS

Steps:

• Preheat oven to 400.
• In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish.
• Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
• While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
• Serve warm, and sprinkle with additional garnish if desired.

AIR FRYER CHICKEN MEATBALLS

Steps:

• Combine all meatball ingredients into a large mixing bowl. Mix gently until thoroughly combined. Be careful not to mix too much because it can make the meatballs dry.
• Spray bottom of the air fryer, because they do stick. Use a small scoop, melon baller, or meat baller to make 1 inch diameter meatballs- 1 pound meat typically makes about 20 meatballs.
• Place meatballs in an air fryer with about an inch in between each (may have to do a couple of rounds depending on the size of your air fryer).
• Cook on 375 for about 10 minutes, making sure to flip half-way through.
• While meatballs are cooking combine all ingredients for dipping sauce and mix together.
• Serve with cauliflower rice, stir-fried veggies or alone as an appetizer!

ASIAN STYLE MEATBALLS

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.