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.
ASIAN MEATBALL AND RICE TOSS
Try this one-skillet meal for an Asian-inspired take on pasta with meatballs, here using convenient frozen meatballs and plenty of veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli from mix; cook and stir 2 to 3 minutes or until rice is lightly browned.
- Add water, Asian marinade and contents of seasoning packet from mix; bring to a boil. Reduce heat to medium-low. Add meatballs and carrots; cover and cook 15 to 18 minutes or until rice is tender, stirring occasionally.
- Stir in pea pods. Cook, uncovered an additional 2 to 3 minutes or until pea pods are crisp-tender. Garnish individual servings with peanuts and onions.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Cup, Sodium 870 mg, Sugar 7 g
ASIAN PORK MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings (about 18 meatballs)
Number Of Ingredients 20
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
- Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
- Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.
ASIAN MEATBALL SUBS WITH HOISIN MAYONNAISE
Provided by Food Network Kitchen
Time 2h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
- Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
- Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
- Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
- Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.
ASIAN MEATBALLS
"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
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.
EASY ASIAN GLAZED MEATBALLS
As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.
ASIAN MEATBALLS - THERMOMIX AND PALEO
Adapted from Nomnompaleo. The original calls for ground beef only. I decided to use half beef and half pork - it tastes Asianier. And, of course, I adapted the recipe for the Thermomix which makes all things better brighter and easier in the kitchen!
Provided by Ex-Pat Mama
Categories Free Of...
Time 45m
Yield 42 meatballs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all veggies in the TM bowl, Hit turbo 2 or 3 times until all the ingredients are minced.
- Add tomato paste, fish sauce, salt and pepper. Mix 15 seconds/reverse speed 2.
- Tip this mixture into a large bowl. Add the meat and mix by hand until the veggies are completely incorporated into the meat. Form into meatballs - I usually get 36-42.
- Place the meatballs on the steaming trays. Add 1 liter water to the Thermomix bowl. Steam 25 minutes/varoma temperature/speed soft.
Nutrition Facts : Calories 443.2, Fat 30.3, SaturatedFat 11.5, Cholesterol 116.7, Sodium 384.7, Carbohydrate 10.1, Fiber 1.9, Sugar 2.7, Protein 31.1
ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE
This recipe comes from the May 2007 issue of Gourmet magazine. This is a quick, delicious meal. Something different from the normal weeknight routine. Hope you enjoy it! Serve over steamed white rice. (One reviewer said that they substituted ground beef for the pork/veal and it turned out great that way too.)
Provided by Dine Dish
Categories One Dish Meal
Time 40m
Yield 12 large meatballs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
- Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
- Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
- Serve meatballs with remaining sauce.
Nutrition Facts : Calories 502.2, Fat 30.1, SaturatedFat 10.3, Cholesterol 204.2, Sodium 1755.5, Carbohydrate 11.9, Fiber 1, Sugar 4.4, Protein 43.9
ASIAN MEATBALLS
Found this recipe on Pintrest - made a test batch before a party - they turned out so well that I had to share it.
Provided by Tracy GB
Categories Pork
Time 30m
Yield 35 Meatballs
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
- While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
- Serve warm, and sprinkle with additional garnish if desired.
Nutrition Facts : Calories 100.7, Fat 6.5, SaturatedFat 2.3, Cholesterol 29.5, Sodium 177.8, Carbohydrate 4.8, Fiber 0.3, Sugar 1.6, Protein 5.5
ASIAN TURKEY MEATBALLS WITH CARROT RICE
This dish is simple, quick, and packed with flavor-exactly what you want on a busy night. Choose from ground dark-meat turkey or ground pork, then toss with a combination of breadcrumbs, scallions, cilantro, fish sauce, hot pepper sauce, and garlic for meatballs that pack a punch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
- Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
- In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.
Nutrition Facts : Calories 547 g, Fat 17 g, Fiber 2 g, Protein 36 g
ASIAN MEATBALLS
A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served.
Provided by Gay Gilmore
Categories Pork
Time 40m
Yield 48 meatballs
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.
- use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.
- Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
- Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside.
- When the meatballs are done, remove them from the pan to cool.
- Place the roasting pan over medium heat and add the garlic and ginger.
- Cook, stirring for 30 seconds.
- Add the chicken stock, stirring up any cooked on bits.
- Stir in the remaining soy sauce, brown sugar, and chili paste.
- Bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.
- Pour the warm sauce over the meatballs and toss to coat.
- The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).
- Serve with toothpicks.
Nutrition Facts : Calories 40.3, Fat 3, SaturatedFat 1.1, Cholesterol 8.9, Sodium 66.6, Carbohydrate 0.8, Sugar 0.3, Protein 2.4
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