Sticky Plum Meatballs With Rice Food

STICKY ASIAN MEATBALLS RECIPE

Steps:

• Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
• In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
• Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
• Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes.
• Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.

STICKY PLUM MEATBALLS WITH RICE

Steps:

• Place rice and 1 1/4 cups warm water in a microwave safe bowl and microwave on high (100%) for 10-12 minutes, covered, or until rice is tender and almost all liquid has been absorbed.
• Combine mince, breadcrumbs, onion, garlic, ginger, sesame oil and egg in a medium bowl.
• Shape tablespoons of the mixture into 16 balls and place balls in a shallow microwave safe dish and cover loosely with plastic food wrap.
• Microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes and then turn the meatballs and microwave on high (100%) for a further 2 minutes or more.
• Whisk plum marinade and mirin in a small jug and pour over meatballs, microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes.
• arrange bok choy in a shallow microwave safe dish and add 2 tablespoons water, cover with lid or plastic food wrap and microwave on high (100%) for 1 minute and then drain.

MEATBALLS IN PLUM SAUCE

Steps:

• In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. , Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly.

ASIAN MEATBALLS WITH PLUM SAUCE

Steps:

• Thoroughly mix together meatball ingredients and form into meatballs by the tbsp; brown on all sides and cook over medium-low heat until cooked through, 15-20 minutes; remove from heat.
• Mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs (w/lid), cook over low heat until mixture is hot and simmering and mixed through.
• Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them.
• Top with lid and simmer 10-15 minutes over low heat.
• Serve with hot steamed rice, if desired.