Asian Meatballs As A Side Dish Recipes

ASIAN MEATBALLS RECIPE

Asian meatballs recipe image

Tender, succulent and full of Asian flavors, these meatballs are always a hit.

Provided by Victor

Time 2h30m

Number Of Ingredients 15

Ingredients

2 lbs ground beef ((also can use pork, or beef/pork combination))
2 tsp kosher salt
1/2 tsp white pepper
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 egg
1 cup yellow onion ((finely chopped))
1 Tbsp chopped parsley ((or Thai basil, regular basil, cilantro, etc.))
1 cup water chestnuts ((finely chopped))
1/2 cup green onions ((thinly sliced))
2 garlic cloves ((pressed))
1 tsp ginger
1 cup hoisin sauce ((or plum sauce))
1/4 cup garlic chili sauce ((or to taste, see notes))
3 Tbsp low sodium soy sauce

Steps:

In a large bowl, combine the ground beef with the rest of the meatball ingredients.
Mix the meat mixture until all ingredients are incorporated.
Shape into 1 1/2" balls, ending up with about 20 meatballs.
In a small bowl, combine the water chestnuts, green onions, garlic and ginger in a bow and mix well.
In a separate bowl, mix the hoisin sauce, garlic chili sauce and soy sauce.
Layer the meatballs, water chestnut mixture and sauce mixture alternately in a slow cooker until all of the ingredients are used.
Cook on High for 2 hours (Low for 4-6 hours) stirring occasionally to ensure even cooking.
Reduce the heat to low and serve when ready. Sprinkle with sliced green onions and sesame seeds if desired and use the pot juices as a dipping sauce.

Nutrition Facts : Calories 158 kcal, Carbohydrate 8 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 809 mg, Sugar 4 g, ServingSize 1 serving

ASIAN MEATBALLS

Asian Meatballs image

"My mom creates her own recipes for wonderful Asian-inspired menus, so I came up with these pork sausage meatballs and dipping sauce to complement her meals." -Amanda Kotlan, Spokane, Washington

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 2 dozen (1/3 cup sauce).

Number Of Ingredients 14

Ingredients

2 green onions, finely chopped
1 teaspoon butter
1 egg, beaten
3 tablespoons soy sauce
1/2 cup dry bread crumbs
1/4 cup finely chopped water chestnuts
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 pound bulk pork sausage
1 tablespoon sesame seeds, toasted
SAUCE:
1/3 cup mayonnaise
1 tablespoon rice vinegar
1-1/2 teaspoons prepared wasabi

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.

Nutrition Facts : Calories 80 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 239mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ASIAN MEATBALLS (AS A SIDE DISH)

Asian Meatballs (As a Side Dish) image

A wonderfully easy side dish to compliment an Asian meal. (Uses store bought meatballs.) got the idea from another recipe here, and changed it to my tastes. I made lots of sauce and after I removed the meatballs from it I used it in a stir fry, so I only used 1 bag of meatballs. I'm sure homemade meatballs would be better if you have the time. It would be so easy to just heat up the meatballs in a purchased stir fry sauce too.

Provided by Random Rachel

Categories Asian

Time 20m

Yield 32 1 oz meatballs, 16 serving(s)

Number Of Ingredients 11

Ingredients

2 (16 ounce) bags precooked frozen meatballs
3 cups water
1/4 cup orange juice
1/4 cup honey
1/8 cup honey-flavored barbecue sauce
1/8 cup lemon juice
1/8 cup soy sauce
1 tablespoon sake
1 tablespoon mirin
1/3-1/2 cup sugar
1/3 cup cornstarch

Steps:

Pour all ingredients (except the meatballs) into a pot, stir well to combine. Bring to a full boil, making sure that the cornstarch is incorporated before the liquid heats up.
Add the meatballs. Bring back to a simmer, reduce heat and cook until warmed through, 10-15 minutes.
I let mine cook for an hour and a half over low heat, since you can't really overcook them. You just need to stir the pot occasionally to make sure the sauce doesn't stick.

Nutrition Facts : Calories 47.6, Sodium 132.8, Carbohydrate 11.8, Fiber 0.1, Sugar 8.9, Protein 0.3

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