PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE
All the deliciousness of pork fried rice in a portable, bite-sized format. Serve these meatballs with homemade sweet and sour sauce for a fun treat at your next game day party.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
- Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
- While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
- Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
- Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.
Nutrition Facts : Calories 300 calories, Carbohydrate 40.6 g, Cholesterol 60 mg, Fat 9.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 3.3 g, Sodium 491.7 mg, Sugar 21.1 g
PORK MEATBALLS
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.
Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
PORCUPINE MEATBALLS
Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal.
Provided by ChipotleChick
Categories Long Grain Rice
Time 55m
Yield 20 meatballs, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
- Shape mixture into about 20 small meatballs.
- Place meatballs in a large skillet.
- Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
- Bring to a boil.
- Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.
PORK & RICE MEATBALLS
My appetizer meatballs combine two of my favorite Asian dishes -Chinese pork dumplings and steamed chicken balls. -Elizabeth Dumont, Madison, MS
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen (1 cup sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.
Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET RICE MEATBALLS
Provided by Food Network
Number Of Ingredients 8
Steps:
- Mix all the ingredients together except the sweet rice. Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape. Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball. The balls should be about the size of a golf ball. Put one tablespoon of sweet rice in a strainer. By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice. Move the strainer in circular motions a few times if the shape of the meatball is not even enough. Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat.
"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE
Provided by Food Network
Categories main-dish
Time 12h45m
Yield About 18 meatballs
Number Of Ingredients 11
Steps:
- Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
- Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
- Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
- Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
- Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.
FRAGRANT PORK & RICE ONE-POT
Deliciously spiced pork meatballs and rice are simmered together in this stew, saving on washing-up
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Split the sausage skins, squeeze out the meat, then roll it into small meatballs about the size of a large olive. Heat the oil in a large non-stick saucepan, then brown the meatballs well on all sides until cooked - you might need to do this in batches. Set the meatballs aside.
- Add the onion and garlic to the pan. Soften for 5 mins, stir in the spices and rice, then cook for another min. Pour in the stock and tomatoes. Bring to a simmer, scraping up any sausagey bits from the bottom of the pan. Simmer for 10 mins until the rice is just cooked, then stir in the meatballs with some seasoning. Ladle into bowls, scatter with coriander and serve with crusty bread.
Nutrition Facts : Calories 408 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.56 milligram of sodium
ASIAN-INSPIRED PORK AND RICE MEATBALLS WITH APRICOT GLAZE
A little bit sweet, a little bit spicy, these meatballs and glaze make a great appetizer that is good warm or at room temperature.
Provided by Bibi
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper or aluminum foil.
- Combine pork, cooked rice, onion, apricots, vinegar, sesame oil, coriander, salt, pepper, and pepper flakes in a medium mixing bowl; mix until well blended. Form into 24 meatballs, each about 1 1/2 inch in diameter. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Remove meatballs from the oven and allow to cool for 5 minutes.
- Meanwhile, melt apricot preserves in a small saucepan over medium heat, 2 to 3 minutes. Stir in hoisin sauce, ginger, chili-garlic sauce, and lime juice.
- Place meatballs in a serving dish and pour glaze over top. Garnish with cilantro.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 36.3 g, Cholesterol 30.8 mg, Fat 8.4 g, Fiber 1.1 g, Protein 9.5 g, SaturatedFat 2.7 g, Sodium 386.4 mg, Sugar 21.5 g
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RICE CONGEE WITH PORK MEATBALLS (KHAO DTOM MOO SAAP)
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- In a bowl, combine the pork with the 2 tablespoons of fish sauce, the soy sauce and a pinch of white pepper. Let sit for 10 to 30 minutes.
- In an enameled cast-iron casserole, combine the chicken stock, rice and lemongrass and bring to a boil over moderately high heat. Reduce the heat to low, cover partially and simmer until the rice is soft, about 25 minutes. Discard the lemongrass.
- Meanwhile, in a small skillet, toast the dried chiles over moderate heat until lightly browned and fragrant, about 3 minutes. Transfer to a spice grinder and grind to a coarse powder; some seeds will remain. Transfer to a bowl and wipe out the skillet.
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- Before we dig into the rest of this recipe, let's make a perfect pot of rice. (No shade on your rice cooker if you've got one, but everyone should know how to make a pot on the stovetop.) First, rinse 2 cups basmati rice in a fine-mesh sieve until water runs clear, at least 60 seconds. (Alternatively, you can rinse the rice in a bowl in several changes of cold water—whatever feels easiest to you.) Combine rice, 1 tsp. salt, and 2½ cups water in a medium saucepan with a tight-fitting lid. Stir to combine. Bring to a boil over high heat, then cover pot with lid and reduce heat to low, aiming for the lowest possible flame. Cook rice without uncovering, 18 minutes. Let stand at least 15 minutes, or until ready to use.
- Let's make a dressing! Cut 3 limes in half and squeeze juice into a medium bowl. Cut remaining 1 lime into wedges and set aside for serving. Cut off and discard stem of 1 serrano chile. Thinly slice crosswise, then finely chop and add to bowl. Using a Microplane, finely grate 1 large garlic clove into bowl. Add 2 Tbsp. sugar, 1 Tbsp. fish sauce, and 1 cup water and whisk to combine. Taste and adjust seasoning for salt.
- Peel 3 medium carrots (no need to peel the cucumbers). Cut carrots and 2 Persian cucumbers thinly on a diagonal and add to bowl with dressing. Let sit to lightly pickle while you make your meatballs.
- Place a rack in top third of oven. Heat broiler. Line a rimmed baking sheet with foil. Lightly grease foil with vegetable oil.
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