Chinese Meatballs Recipe 455 Recipes

CHINESE BEEF MEATBALLS WITH HOISIN GINGER SAUCE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a medium to large mixing bowl, combine the meatball ingredients: ground beef, Panko, minced garlic, sesame oil, ground ginger and egg. Stir until thoroughly combined then roll into 1" meatballs and place onto a baking sheet (greased or parchment paper lined). Bake meatballs for 10-12 minutes or until inside is no longer pink.
• While the meatballs are baking, combine sauce ingredients: hoisin sauce, rice vinegar, soy sauce, sesame seed oil and ground ginger. Coat cooked meatballs by dipping or pouring over meatballs in a container.

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.

HOISIN ASIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
• Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
• Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
• Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

CHINESE MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

ASIAN MEATBALLS

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.

ASIAN PORK MEATBALLS

Steps:

• Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
• Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
• Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
• Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

CHINESE MEATBALLS

Steps:

• Mix together gr. beef, milk,bread crumbs,salt, 2 teaspoons soy sauce, and 1/4 teaspoons ginger.
• Form into 24 balls.
• Roll in flour mixture.
• Brown in skillet with 2 T. oil.
• Remove and drain on paper towels.
• Saute pepper strips 5 minutes in skillet.
• Add bean sprouts, mushrooms, soy sauce,and brown sugar.
• Bring to boil, then simmer 5 minutes.
• Stir in cornstarch-water mixture.
• Cook and stir until thickened.
• Add meat balls and heat thoroughly.

CHINESE MEATBALLS

Steps:

• Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
• Make twelve meatballs.
• Heat oil in wok.
• Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
• Transfer meatballs to 5-qt saucepan; discard drippings.
• Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
• Bring to a boil.
• Reduce heat to low, cover, and simmer 30 minutes.
• Meanwhile, core cabbage. Cut base of leaves into 2" squares.
• Cut leafy tops in half.
• Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
• Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
• Add sesame oil and serve over meatballs.