SESAME PORK MEATBALLS WITH CHILLI NOODLE BROTH
Transform pork mince into an Asian-inspired supper in just 40 minutes with this easy recipe - a true weeknight winner
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
- Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.
Nutrition Facts : Calories 641 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 44 grams protein, Sodium 2.4 milligram of sodium
SESAME PORK BALLS
This is out of my "Most Loved Appetizers" cookbook...this is a unique way to make them...the sesame seeds are an attractive addition...serve with recipe #518905
Provided by teresas
Categories Pork
Time 30m
Yield 24 skewers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in medium bowl until well mixed.
- Shape into 24 balls, about 1 inch in diameter.
- Roll balls in sesame seeds.
- Preheat lightly greased electric grill/skillet for 5 minutes.
- Push 1 ball onto each skewer.
- Cook for 10 to 15 minutes, turning often, until no longer pink inside.
SOY & SESAME PORK BALLS
Notes & tips You'll need a large glass or ceramic bowl for this recipe. Rice flour is a gluten-free flour made from rice. It's available from the health-food section of Woolworths. Thai basil is available from some Woolworths and Asian grocery stores. Preparation Time 15 minutes Cooking Time 10 minutes
Provided by Skiptomelu
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a small non-stick frying pan over medium-high heat.
- Add sesame seeds and cook, stirring, for 1-2 minutes or until toasted.
- move from heat.
- Combine the pork mince, egg, oyster sauce, kecap manis, rice flour, Thai basil, green shallot and garlic in a large glass or ceramic bowl.
- Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
- Use your hands to roll 1 tablespoonful of pork mixture into a ball. Place on a plate. Repeat to make another 23 balls.
- add enough oil to a large frying pan to reach a depth of 2cm and heat over high heat. Add half the pork balls and shallow-fry for 4 minutes or until brown and cooked. Transfer to a plate lined with paper towel. Repeat with remaining pork balls, reheating oil between batches.
- Transfer the pork balls to a serving platter. Sprinkle with sesame seeds and serve with plum or sweet chilli sauce.
Nutrition Facts : Calories 298.1, Fat 21.2, SaturatedFat 7, Cholesterol 92.8, Sodium 222.2, Carbohydrate 9.8, Fiber 1.1, Sugar 0.1, Protein 16.5
ASIAN PORK MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings (about 18 meatballs)
Number Of Ingredients 20
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.
CHINESE FRIED PORK BALLS
Make and share this Chinese Fried Pork Balls recipe from Food.com.
Provided by Artefactfinder
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
- Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
- Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
- Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
- Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.
SCALLION MEATBALLS WITH SOY-GINGER GLAZE
Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails. They'll go quickly.
Provided by Julia Moskin
Categories dinner, sauces and gravies, appetizer
Time 1h
Yield About two dozen meatballs
Number Of Ingredients 14
Steps:
- Make sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)
- Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
- In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.
SWEET AND SOUR PORK BALLS
Make and share this Sweet and Sour Pork Balls recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well encorporated.
- Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store them on a plate.
- Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.
- Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.
- Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.
- Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.
- Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.
- Serve with hot cooked rice.
Nutrition Facts : Calories 662.9, Fat 39.2, SaturatedFat 11.2, Cholesterol 128.3, Sodium 2330.4, Carbohydrate 49.1, Fiber 3.6, Sugar 31.2, Protein 26.6
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