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.
BOURBON HAM BALLS
Grandma Nette was the queen of ham ball recipes. I make them salty-sweet with a bourbon and vinegar kick. Serve them alone, in a sandwich or over pasta or rice. -Kimla Carsten, Grand Junction, Colorado
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen., Preheat oven to 350°. Transfer meat to a food processor in batches; pulse until coarsely ground, 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add meat mixture; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat 1/4 in. oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels., In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce.
Nutrition Facts : Calories 138 calories, Fat 8 g fat (2 g saturated fat), Cholesterol 27 mg cholesterol, Sodium 276 mg sodium, Carbohydrate 9 g carbohydrate (8 g sugars, Fiber 0 fiber), Protein 6 g protein.
GLAZED HAM WITH CHERRY SAUCE
Every time I serve this delicious smoked ham with its festive cherry sauce, I hear rave reviews. The glaze adds an impressive, glossy shine and gives the ham especially nice flavor.
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 18 servings (4 cups sauce).
Number Of Ingredients 15
Steps:
- Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.
Nutrition Facts : Calories 437 calories, Fat 24g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1713mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein.
LIP-SMACKING PEACH & WHISKEY WINGS
These sweet, spicy, sticky wings are lip-smacking good! -Sue Falk, Sterling Heights, Michigan
Provided by Taste of Home
Categories Appetizers
Time 4h35m
Yield 2 dozen pieces.
Number Of Ingredients 12
Steps:
- Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker., Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours. Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes. Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce and, if desired, chives.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 140mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 6g protein.
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