Asian Pork And Shrimp Meatballs Recipes

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.

Steps:

• Place the scallions, mushrooms, garlic, water chestnuts, and ginger in a food processor fitted with a steel blade. Pulse until the food is minced. Remove to a bowl. Place the shrimp in the bowl of the food processor and pulse until the shrimp is minced. Add to the bowl. Add the remaining ingredients except canola or peanut oil to the bowl, and mix well. Form the mixture into small meatballs. Heat a skillet, add the oil and when hot, drop the meatballs into the pan and brown on all sides. Serve with dipping sauce.

Steps:

• Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
• Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
• Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
• Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
• Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
• Serve meatballs over noodles.
• Sprinkle with remaining chopped green onions.
• Serve this with flash-cooked greens with garlic.

Steps:

• Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
• In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
• Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
• Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
• Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
• Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
• Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper or aluminum foil.
• Combine pork, cooked rice, onion, apricots, vinegar, sesame oil, coriander, salt, pepper, and pepper flakes in a medium mixing bowl; mix until well blended. Form into 24 meatballs, each about 1 1/2 inch in diameter. Place meatballs on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove meatballs from the oven and allow to cool for 5 minutes.
• Meanwhile, melt apricot preserves in a small saucepan over medium heat, 2 to 3 minutes. Stir in hoisin sauce, ginger, chili-garlic sauce, and lime juice.
• Place meatballs in a serving dish and pour glaze over top. Garnish with cilantro.

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.