Meatballs In A Sweet N Spicy Asian Sauce With Warm Asian Slaw Recipes

SWEET 'N' SPICY MEATBALLS

Sweet 'n' Spicy Meatballs image

You'll usually find a batch of these meatballs in my freezer. The slightly sweet sauce nicely complements the spicy pork sausage. -Genie Brown, Roanoke, Virginia

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 4 dozen.

Number Of Ingredients 7

Ingredients

2 pounds bulk spicy pork sausage
1 large egg, lightly beaten
1 cup packed brown sugar
1 cup red wine vinegar
1 cup ketchup
1 tablespoon soy sauce
1 teaspoon ground ginger

Steps:

In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved., Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving.

Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 200mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

SWEET AND SPICY ASIAN MEATBALLS

Sweet and Spicy Asian Meatballs image

Provided by Taste of Home

Time 2h25m

Yield about 4-1/2 dozen.

Number Of Ingredients 24

Ingredients

1 large egg, lightly beaten
1/2 medium onion, finely chopped
1/3 cup sliced water chestnuts, finely chopped
3 tablespoons minced fresh cilantro
1 jalapeño pepper, seeded and finely chopped
3 tablespoons soy sauce
4 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2/3 cup panko bread crumbs
2 pounds ground pork
SAUCE:
1/2 cup hoisin sauce
1/3 cup soy sauce
1/4 cup shaoxing rice wine or pale dry sherry
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons fresh lime juice
2 tablespoons Vietnamese chili garlic sauce (tuong ot toi)
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 tablespoon Emeril's® Cajun Seasoning Blend
1 tablespoon toasted sesame oil
1/2 teaspoon Chinese five-spice powder
Thinly sliced green onions and toasted sesame seeds, optional

Steps:

In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Arrange meatballs into single layers on greased stacked wire racks. Close air frying lid. Press air fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned., Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to inner pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow cook function, select pork setting. Press timer; set to 2 hours. Start. , Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.

WARM ASIAN-STYLE SLAW

Warm Asian-Style Slaw image

Categories Salad Ginger Vegetable Side Sauté Vegetarian Carrot Spring Cabbage Gourmet Vegan Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

For dressing
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 teaspoons Asian sesame oil
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons Asian chile paste
1/4 cup creamy peanut butter
1 teaspoon sugar
For slaw
1 tablespoon vegetable oil
2 medium carrots, cut into julienne strips
1/2 small head cabbage, cut into 1/4-inch-thick slices
1/2 large cucumber, seeded and cut into julienne strips

Steps:

Make dressing:
Whisk together dressing ingredients.
Make slaw:
Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.

MEATBALLS IN A SWEET 'N SPICY ASIAN SAUCE WITH WARM ASIAN SLAW

Meatballs in a Sweet 'n Spicy Asian Sauce With Warm Asian Slaw image

This is a great way to take a classic meatball and make it a little modern with an Asian sauce instead.....trust me......everyone will love them! I made yet, another batch of my quick and delicious Nana's Meatballs. I love making a recipe that I can use in different ways. I used half of the meatballs to have with a traditional red sauce over pasta and the other half with the Asian Sauce. I had two totally different dishes. I like serving the Spicy Asian Meatballs as an appetizer on top of a bed of this delicious Warm Asian Slaw. The next time you want to make meatballs, surprise your family and friends with a little something different. Enjoy!

Provided by Everything Tasty Ki

Categories Asian

Time 1h

Yield 25-30 meatballs

Number Of Ingredients 16

Ingredients

1 lb meatloaf, blend (pork, veal, beef)
1 onion, finely chopped
1 cup fresh breadcrumb (soft)
1 egg, beaten to blend
2 tablespoons grated parmesan cheese
1 tablespoon finely chopped fresh parsley
salt and pepper
1/4 cup thai chili pepper sauce (or more if you like hotter)
1/2 cup teriyaki sauce
1 tablespoon toasted sesame seeds (optional)
2 tablespoons honey
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
2 -3 cups broccoli, slaw
2 tablespoons butter
2 -3 tablespoons sweet n spicy asian dipping sauce

Steps:

Preheat the oven to 350 degrees.
1. Spray a 9x13" glass baking dish.
2. Mix together all meatball ingredients.
3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish.
4. Bake for 30 minutes, until cooked through.
Asian Dipping Sauce:.
1. Combine all dipping sauce ingredients in a small sauce pan and bring just to a boil.
2. Turn off heat and continue to stir and remove from heat.
3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
4. Sprinkle a few sesame seeds on top if you desire.
5. This sauce will keep in your refrigerator for a couple weeks.
Warm Asian Slaw:.
1. Saute the broccoli slaw with the butter for about 1 minute.
2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.
Serve the meatballs tossed in the sauce over the warm slaw.

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