Saucy Asian Meatballs Food

SAUCY ASIAN MEATBALLS

Steps:

• Preheat oven to 350°. Place turkey in a large bowl. Sprinkle with garlic, 1 teaspoon soy sauce and ginger; mix lightly but thoroughly. Shape into 1-in. balls; place in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. , In a large saucepan, combine vinegar, tomato paste, molasses, pepper sauce and remaining soy sauce; cook and stir over medium heat 3-5 minutes. Add meatballs; heat through, stirring gently to coat.

SWEET CHILI ASIAN MEATBALLS

Steps:

• Soak the slice of bread in the milk in a small bowl.
• Mix the ground meats, soaked bread, and all remaining ingredients, up to the olive oil, until well combined.
• Roll the meat mixture into walnut-sized balls. In a large saute pan, over medium-high heat, heat the olive oil and sear the meatballs. If you can't fit them all in the pan at once, cook in batches. Sear into golden brown, about 8 to 10 minutes. Cool slightly.
• In a small saucepan, heat the chili sauce over low heat.
• Stick a toothpick or skewer into each meatball, then dip them into the sauce. Roll the tips in toasted panko and crystallized ginger and serve.
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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.

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.

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-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.

MEATBALLS IN A SWEET 'N SPICY ASIAN SAUCE WITH WARM ASIAN SLAW

Steps:

• Preheat the oven to 350 degrees.
• 1. Spray a 9x13" glass baking dish.
• 2. Mix together all meatball ingredients.
• 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish.
• 4. Bake for 30 minutes, until cooked through.
• Asian Dipping Sauce:.
• 1. Combine all dipping sauce ingredients in a small sauce pan and bring just to a boil.
• 2. Turn off heat and continue to stir and remove from heat.
• 3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
• 4. Sprinkle a few sesame seeds on top if you desire.
• 5. This sauce will keep in your refrigerator for a couple weeks.
• Warm Asian Slaw:.
• 1. Saute the broccoli slaw with the butter for about 1 minute.
• 2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.
• Serve the meatballs tossed in the sauce over the warm slaw.