Water Chestnut Meatballs Food

HOISIN & WATER CHESTNUT MEATBALLS

Steps:

• Preheat oven to 375F (190C). Line a baking sheet with parchment paper or tin foil for easier clean up. Place a greased wire rack onto baking sheet.
• Whisk egg, breadcrumbs & sauce in a medium bowl. Let stand for 5 minutes for the breadcrumbs to soften. Add the remaining ingredients. Mix thoroughly - I like to use my hands for this.
• Using a tablespoon measure, drop tablespoons of the mixture onto the wire rack. Then, using slightly wetted hands, roll each tablespoon into a ball & place back on the wire rack in a single layer. Spray with cooking spray. Bake for 25 to 30 minutes or until browned & cooked.

BONE-CRUNCHING MEATBALLS

Steps:

• Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use., In a large bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece., Preheat oven to 350°. In a large nonstick skillet, saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish., Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.

CHESTNUT MEATBALLS

Steps:

• Combine first 5 ingredients; add meats and water chestnuts. Mix well.
• Form into 1-inch meatballs and place on baking sheet.
• Bake at 350°F for 18 to 20 minutes or until done.

ASIAN-STYLE CHICKEN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
• Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
• Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
• In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
• Serve the meatballs hot with the chili-mayonnaise.

SPICED CHICKEN AND WATER-CHESTNUT MEATBALLS

Steps:

• In a shallow dish such as a pie plate, reserve ¾ cup of the panko.
• In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
• With wet hands, form the mixture into 26 to 30 meatballs about 1¼ inches in diameter. Roll the meatballs in the reserved panko to coat each.
• Set the oven rack in the middle position and heat the oven to 325 degrees.
• In a large skillet over medium-high heat, heat 2 1/2 cups canola oil until it registers 350 degrees on a deep-fry or instant-read thermometer.
• Carefully add about half of the meatballs and fry until deep golden brown all over, 2 to 4 minutes. Remove to a paper-towel-lined plate to drain.
• Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
• Transfer the meatballs to a rimmed baking sheet, and bake until they are cooked through (160 degrees on an instant-read thermometer), about 7 minutes.
• Transfer to serving platter and serve hot or warm.

ASIAN CHICKEN MEATBALLS

Steps:

• Coarsely chop ginger, garlic and green onions.
• Place in bowl of food processor.
• Add water chestnuts to food processor.
• Grind until a thick paste forms.
• There will still be some small pieces of water chestnut.
• Remove paste, place in mixing bowl.
• Add sesame oil, soy sauce, broth and egg to water chestnut paste.
• Add chicken.
• Combine all ingredients until well blended.
• Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking).
• Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet.
• The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook.
• Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking.
• Keep turning the meatballs as they cook, so that all sides are browned evenly.
• Cut a meatball open to test for doneness by verifying that it is cooked through to the center.
• Remove cooked meatballs and keep warm until all are done.
• Serve plain, or with your favorite dipping sauce.

SWEET AND SOUR MEATBALLS (ORIENTAL SWEET AND SOUR MEATBALLS)

Steps:

• In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using).
• Knead above for at least two minutes to insure proper marination, form into even sized balls.
• Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.).
• Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix) Bring to boil stirring while cooking. (I find using a whisk to stir works very well).
• When mixture reaches boiling point add the meatballs and heat through.
• Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
• NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well.
• I also find cooking the carrots separately and then adding, assures they don't get overcooked.

ASIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.
• use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.
• Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
• Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside.
• When the meatballs are done, remove them from the pan to cool.
• Place the roasting pan over medium heat and add the garlic and ginger.
• Cook, stirring for 30 seconds.
• Add the chicken stock, stirring up any cooked on bits.
• Stir in the remaining soy sauce, brown sugar, and chili paste.
• Bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.
• Pour the warm sauce over the meatballs and toss to coat.
• The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).
• Serve with toothpicks.