Savory Asian Meatballs Food

SWEET AND SPICY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
• Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.

SWEET AND SOUR MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
• Serve over steamed rice, garnished with green onions.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

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.

STARR'S SAVORY MEATBALLS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
• Mix together the ground beef, onion, bread crumbs, Parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt, and pepper in a large bowl until just combined. Divide the mixture into 4 equal portions, then roll each of those portions into 4 meatballs. Arrange the meatballs on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes.

SAVORY ASIAN MEATBALLS

Steps:

• 1. Preheat oven to 350 degrees. Mix beef, onion, basil leaves, soy sauce, vinegar, beaten egg, salt & pepper in medium size mixing bowl. Form meatballs with 1 tbsp size scoops and place on lightly oiled sheeetpan. Bake about 20 minutes. Spoon meatballs into serving bowl and allow to sit for 10 minutes before serving.
• 2. Plum Sauce: Place preserves, soy sauce, hot sauce, rice vinegar, and brown sugar into small saucepan over medium-low heat. Stir the contents often to help the brown sugar to dissolve and the preservatives to liquify. Allow sauce to go just to a soft boil, lower heat, and continue heating for about 10 minutes so it reduces slightly. Remove from heat and allow to cool at least 10 minutes.
• 3. When sauce has slightly cooled, pour 1/2 of the sauce over the meatballs and gently mix well. Add more sauce if needed or reserve for future use.