Sticky Thai Meatballs Food

STICKY ASIAN MEATBALLS RECIPE

Sticky Asian Meatballs Recipe image

You're going to love these tender, flavorful sticky Asian meatballs. They're easy to make and ready to serve in just 30 minutes!

Provided by LifeMadeSimpleTeam

Time 30m

Number Of Ingredients 20

Ingredients

1/4 cup milk
1/2 cup panko breadcrumbs
1 1/2 lb ground pork (or chicken)
1 egg (lightly beaten)
3 cloves garlic (minced)
2 tbsp green onion (minced)
3 tbsp carrot (finely grated)
2 tbsp low-sodium soy sauce
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp black pepper
1/2 cup hoisin sauce
1/4 cup rice vinegar
3 cloves garlic (minced)
3 tbsp low-sodium soy sauce
1 tsp sesame oil
1/4 tsp ground ginger
1/4 tsp red pepper flakes
sesame seeds
sliced green onions

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.

Nutrition Facts : ServingSize 1 serving, Calories 410 kcal, Carbohydrate 17 g, Protein 23 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 1034 mg, Fiber 1 g, Sugar 8 g

DELICIOUS THAI STYLE MEATBALLS

Delicious Thai Style Meatballs image

This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!

Provided by Bethie2

Categories Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon chopped fresh coriander
3 spring onions, chopped fine
1 teaspoon grated fresh ginger
1 garlic clove, chopped fine
1 mild chili, deseeded and finely chopped (optional)
2 tablespoons fresh lime juice
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 tablespoon honey
50 g caster sugar
3 tablespoons Thai fish sauce
450 g ground lean pork
4 spring onions, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemongrass, chopped fine
1 teaspoon cornflour
1 tablespoon finely chopped of fresh mint
2 tablespoons finely chopped fresh coriander
salt and black pepper
1 tablespoon oil

Steps:

For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
You can also freeze the meatballs raw and cook when needed. This works well.
Happy chopping!

Nutrition Facts : Calories 427.5, Fat 28.5, SaturatedFat 9.5, Cholesterol 81.1, Sodium 1631.5, Carbohydrate 21.8, Fiber 1, Sugar 18.2, Protein 21.4