EASY ASIAN GLAZED MEATBALLS
As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.
KOREAN MEATBALLS AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
ASIAN MEATBALLS
An easy recipe for delicious, well-seasoned Asian meatballs with a marvelous sticky sauce.
Provided by Vered DeLeeuw
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
- Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape into 24 meatballs, each weighing about 20 grams.
- Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
- Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined.
- Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens but leave it on the cooling burner. Stir in the sesame oil.
- Using a slotted spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.
Nutrition Facts : ServingSize 6 meatballs, Calories 295 kcal, Carbohydrate 7 g, Protein 22 g, Fat 19 g, Sodium 795 mg, Sugar 4 g
CHINESE SPAGHETTI AND MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
- Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
- Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
- When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.
ASIAN-INSPIRED MEATBALLS AND SPAGHETTI
This one is hot off the press from Eat Boutique blog. The creator, Denise Woodward, said she's been developing this recipe for a year. She finally nailed it by using pork instead of beef, chicken or turkey and even veal. The sesame seeds add crunch to the meatballs and the sauce is definitely umami with it's sweet, sour and spicy flavors. Soba noodles completes the meal.
Provided by gailanng
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, over low heat, add the brown sugar, white wine and soy sauce. Stir and cook just until the sugar melts, about 2 minutes. Add the ginger and Sriracha; stir and continue to simmer over very low heat, for 10 minutes. Remove from the heat; set aside.
- In a large bowl, add all of the meatball ingredients. Using your hands, mix well. Form the mixture into small meatballs.
- In a shallow frying pan, add about a 1/4 inch of safflower oil; heat until hot, about 2 minutes. Add the meatballs a few at a time. Brown each side. Remove to a paper towel. Repeat the process.
- Once all the meatballs are browned, wipe out the excess oil from the frying pan with a paper towel (do not rinse or wash) and place the meatballs back into the pan. Pour the sauce over the top, and let simmer over very low heat for 15 minutes. Stir occasionally to prevent sticking.
- Right before serving, cook the noodles according to the package direction. Drain. Toss with a teaspoon of safflower oil to prevent noodles from sticking.
- Add the meatballs to the noodles. If the sauce is a bit thin, raise the heat and cook down a bit until it is thick. Pour over the noodles, gently toss.
Nutrition Facts : Calories 990.5, Fat 40.9, SaturatedFat 14.4, Cholesterol 169.2, Sodium 2913.2, Carbohydrate 106.2, Fiber 1.9, Sugar 28.8, Protein 49.5
EASY ASIAN-INSPIRED SPAGHETTI AND MEATBALLS
Faster than take-out, less expensive, and so easy!!! My husband came home from Costco with this large jar of PIneapple/Habenero Chutney. Very hot and very good, so I have tried it in numerous recipes, including fish. Always great. But, this recipe is for moist tangy meat balls on Ramen noodles. There must be an equivalent name for Asian-American, like Tex-Mex, but I don't know it. Let's just say this is not a real asian recipe, but an American-who-likes-Chinese-takeout and Asian foods in general.
Provided by marinecopper
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first five ingredients in a bowl.
- Note: you can make a pineapple/habenero chutney substitute by combining pepper jelly and crushed canned pineapple.
- Heat skillet with oil on medium heat.
- Quickly roll mixture into 12- 15 small balls, add to skillet. Turn after 2 minutes. Add diced onion, carrot, garlic. Stir for 1 minutes and then add chicken stock. Bring to a boil and then reduce heat and cover. Cook for 20 minutes, stirring occasionally. Uncover, squeeze lemon juice into skillet and stir. Continue simmering, to reduce liquid while preparing Ramen Noodles.
- Prepare and drain 2 packages of Top Ramen Noodles (you can use the flavor packets in the boiling water or add to the meatballs and stir). Place 1/4 of noodles onto 4 separate plates. Top each plate of noodles with 1/4 of the meatballs and sauce.
Nutrition Facts : Calories 464, Fat 21, SaturatedFat 6.4, Cholesterol 126.6, Sodium 1859.3, Carbohydrate 36.3, Fiber 1.7, Sugar 2.8, Protein 32.4
ASIAN-INSPIRED MEATBALLS
This is a variation of my Recipe #226422 with a little Asian flair. It was a big hit with my husband. You could make this recipe as the main course of a meal, or it could work for an appetizer as well.
Provided by MarthaStewartWanabe
Categories Meat
Time 1h20m
Yield 30 meatballs, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Thoroughly combine ground beef, milk, oats, crackers, egg, 1/4 cup onion, 1 teaspoons garlic powder, salt, pepper and chili powder for meatballs.
- Form meat mixture into 1-inch balls and place in a 13x9-inch baking pan.
- Combine catsup, brown sugar, liquid smoke, 1 teaspoons garlic powder, 1/4 cup chopped onion, ginger and sesame oil. Stir mixture until sugar dissolves (will be a bit grainy).
- Pour sauce mixture over meatballs.
- Bake at 350°F for one hour.
- I like to serve this recipe with rice and steamed Asian veggies.
Nutrition Facts : Calories 700.4, Fat 21.3, SaturatedFat 7.8, Cholesterol 132.8, Sodium 2116, Carbohydrate 104.5, Fiber 1.9, Sugar 87.3, Protein 27.6
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SPICY ASIAN MEATBALLS RECIPE - THE WOKS OF LIFE
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5/5 (9)Total Time 1 hr 5 minsCategory Appetizers And SnacksCalories 362 per serving
- In a bowl, combine the ground pork, cilantro, basil, scallions, garlic, crushed red pepper flakes, cornstarch, 1 tablespoon fish sauce, and 2 teaspoons sugar. Form into meatballs (you should get about 20). Place the meatballs on a parchment-lined baking sheet, and transfer to the freezer for 20 minutes.
- After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.
- Put the skillet over medium heat, and immediately add the stock to deglaze, scraping up the bits at the bottom of the pan. Add the Shaoxing wine, light soy sauce, dark soy sauce, the remaining tablespoon of fish sauce, and remaining 2 teaspoons of sugar.
- Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer the meatballs until fully warmed through, and serve!
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