ASIAN MEATBALLS RECIPE
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
MEATBALL SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 5 servings
Number Of Ingredients 14
Steps:
- For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine.
- Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet will allow without overcrowding, working in two batches if needed. Brown the balls on all sides, rotating as needed, about 8 minutes. Remove the balls to a plate and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat.
- For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl.
- Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.
ORIENTAL MEATBALL SALAD
From a ground beef cookbook circa 1980 that I picked up at a garage sale. This is an interesting salad, very flavorful and colorful. Cooking time does not inclue chilling time.
Provided by LAURIE
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl combine eggs and milk.
- Stir in bread crumbs.
- Add beef and mix gently.
- Shape into 3/4 inch meatballs.
- In skillet cook meatballs in oil about 10 minutes or until done.
- Turn frequently.
- Drain.
- Drain pineapple and reserve juice.
- Add water to juice to make ¾ cup liquid.
- In bowl combine pineapple chunks, green pepper, carrot, celery and meatballs.
- In small saucepan combine brown sugar, cornstarch.
- Stir in the pineapple liquid, wine, vinegar and soy sauce.
- Cook and stir until thickened and bubbly.
- Pour hot dressing over meatball mixture.
- Cover and chill.
- To serve carefully stir tomato wedges into meatballs (or reserve tomatoes for garnish around salad).
- Place shredded lettuce on each of 4 serving plates.
- Carefully spoon meatball mixture on top.
- Sprinkle with rice or chow mein noodles if desired.
Nutrition Facts : Calories 676.3, Fat 28.9, SaturatedFat 9.3, Cholesterol 187.1, Sodium 913, Carbohydrate 68, Fiber 4.3, Sugar 41.5, Protein 30.5
ASIAN STEAMED PORK MEATBALLS, SESAME NOODLES & SALAD
Ever order Chinese and it takes forever ... Well this is my version of a great 3 healthy course meal in under 40 minutes on the table. Now, these meatballs are great as an appetizer but personally I love to serve them as a full meal with simple chilled sesame noodles, and a easy Asian salad with napa cabbage, mandarine oranges, cucumber, red onion and water chestnuts. Both recipes are listed below. I also like to make a quick dipping sauce for the meatballs that ties all the flavors together. Now yes a 3 course dinner and it couldn't be simpler. Some simple Asian ingredients and as the meatballs steam, the salad and noodles will be done. It is so easy. And everything I bought was right in the everyday grocery store, no special market.
Provided by SarasotaCook
Categories Vegetable
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 29
Steps:
- Meatballs -- Combine the pork, mushrooms, scallions, garlic, rice cooking wine, hoisin sauce, salt & pepper. Mix everything together and then form meatballs. I make mine about golf ball size. TIP: After making them, I like to put them on a sheet on parchment and then put in the freezer for just 10 minutes as I start the noodles. This just helps when I go to saute them. It is optional, but does help.
- Noodles -- As the meatballs cool off, make the oriental noodles. Now if your grocer doesn't have oriental noodles in the Asian or Oriental Section, use spaghetti. Cook accordingly to the directions. Drain and add to a serving bowl.
- Mix the soy sauce, scallions, garlic, red pepper flakes, sesame oil and vegetable and pour over the noodles and toss. Cover and refrigerate. Sometimes before serving, I like to garnish with just a little sesame oil and peanuts if you want, but sometimes I don't. I like the simple flavors. but go easy, the sesame oil is very strong.
- Dipping Sauce -- Meatballs are almost ready, but make a quick 1 minute dipping sauce for them. Mix the soy, hoisin and lime. That is it. Just set it in a bowl to the side.
- Now -- Dipping sauce is done -- sesame noodles are done and chilling, meatballs are chilled and ready to cook. As they cook we will put a 5 minute salad together and dinner is served.
- Meatballs -- In non stick pan heat up the oil to medium high and add the meatballs. Just a few seconds on each side to get a little golden, but remember, we aren't trying to cook them, just a light sear is all. Not too long, maybe 2 minutes total is all you need. Then add the chicken broth and cover and let them simmer and steam on medium low to low. Should take about 10 minutes. Don't over crowd the pan by stacking the meatballs, but a big enough pan should work just fine. DON'T peak either.
- Salad -- Now the easy part. As the meatballs steam. Do a quick salad on the side. Slice up some Napa cabbage and add to a serving bowl, add a can of sliced water chestnuts, a can of mandarine oranges and thin slice a small red onion, and about 1/2 of a seedless cucumber, skin on is fine. Just toss and then serve with a quality sesame dressing. I don't like many bottled dressing but there are a few out there that are really pretty good. Make it easy on yourself. You can always add mushrooms, red peppers, or any other vegetables you like but I like it really simple for this salad.
- Now 3 courses and just 30-40 minutes.
Nutrition Facts : Calories 887.9, Fat 47.3, SaturatedFat 13.2, Cholesterol 157.3, Sodium 3341.8, Carbohydrate 79.4, Fiber 7.4, Sugar 21.3, Protein 39.5
ASIAN MEATBALLS WITH RICE NOODLES
Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!
Provided by Engrossed
Categories Meat
Time 45m
Yield 16 meatballs, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
- Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
- Rinse rice noodles in cold water until they go slightly soft. Set aside.
- Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
- Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
- Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
- Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
- Serve with soy sauce, chili oil and fresh lime wedges if desired.
ORIENTAL MEATBALLS
This is a recipe from the Company's Coming Christmas Book. I haven't tried it yet, but I think it would be good as a main course meal.
Provided by Chef burnt toast
Categories Meat
Time 1h15m
Yield 64 meatballs, 8 serving(s)
Number Of Ingredients 16
Steps:
- Meatballs: Measure all ingredients into bowl. Mix well. Shape into 1 inch balls. Arrange on baking sheet. Bake at 350oF for 15 minutes.
- Sweet and Sour Sauce: Stir brown sugar, cornstarch and mustard powder together in saucepan. Stir in pineapple juice. Add vinegar, ketchup, water and soy sauce. Heat and stir until it boils and thickens. Sauce can be served seperately for dipping or can be poured over meatballs to serve from chafing dish.
- Makes 64 meatballs and 2 1/3 cup sauce.
Nutrition Facts : Calories 279.2, Fat 9.9, SaturatedFat 4.5, Cholesterol 69.6, Sodium 509, Carbohydrate 33.4, Fiber 0.6, Sugar 24.9, Protein 13.9
ORIENTAL MEATBALL SOUP
I used to get my hair done at my hairdresser's house. One day she was cooking this soup and it gave the air a delicious aroma. She has since moved away but I still make this soup and it always gets raves!
Provided by MA HIKER
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine pork (or turkey), green onions, ginger, soy sauce and shape into meatballs.
- Heat in oil 5 7 minutes until browned.
- Drain.
- In a large pot boil the water& chicken broth.
- Add the meatballs, frozen vegetables and the ramen noodles.
- Bring to a boil.
- Reduce to medium and cook for about 10 minutes.
- Add the baby corn and cook for 2 3 minutes.
- Serve!
Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 5.7, Cholesterol 53.3, Sodium 619.3, Carbohydrate 29.7, Fiber 4.4, Sugar 1.4, Protein 21.7
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