Asian Inspired Meatballs With Plum Sauce Recipes

ASIAN INSPIRED MEATBALLS WITH PLUM SAUCE

Steps:

• 1. Soak the bread in the buttermilk and mix it with your fingers until it is almost completely liquefied. Mix all ingredients for meatballs together until well incorporated. Adding more of less breadcrumbs to meet desired texture for meatballs. Roll into balls
• 2. Preheat oven 350 degrees. Add oil to large skillet, brown meatballs in oil rotating the pan to get a good sear on all sides. Remove meatballs with slotted spoon to baking pan. When all meatballs have been browed bake for 10 to 20 minutes depending on size of meatballs.
• 3. Remove meatballs from oven place back in large skillet and pour plum sauce over top. cook a couple of minutes to warm sauce. Place on toothpicks and ready to serve. Makes between 40 and 80 meatballs depending on size.

EASY ASIAN GLAZED MEATBALLS

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.

MEATBALLS IN PLUM SAUCE

Steps:

• 1. 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 and pork over mixture and mix well (mixture will be soft). ( I sometimes add some flour if too soft) Shape into 1-in. balls.
• 2. 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.
• 3. 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.
• 4. Cover and bake at 350° for 30-45 minutes or until cooked through. I always double the batch, and never any leftovers.

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.

ASIAN MEATBALLS

Steps:

• In a small skillet, saute onions in butter until tender. Transfer to a large bowl. Add the egg, soy sauce, bread crumbs, water chestnuts, garlic and ginger. Crumble sausage over mixture and mix well., Shape into 1-in. balls. Place on an ungreased broiler pan. Bake at 350° for 15-20 minutes or until a thermometer reads 160°; drain. Sprinkle with sesame seeds., Combine the mayonnaise, rice vinegar, and wasabi; serve with meatballs.

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.