Asiansteamedporkmeatballssesamenoodlessalad Recipes

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.

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:

• In a medium bowl combine egg, the 1/4 cup of the carrot, the bread crumbs, ginger, salt and garlic powder. Add meat and mix well. Shape meat mixture into 8 meatballs.
• In a large skillet cook meatballs over medium heat until brown, turning to brown evenly (meatballs will not be done). Remove meatballs from skillet. Wipe out skillet with paper towels.
• Add grill sauce and water to skillet, stir to combine. Add onion, drained water chestnuts, sweet red pepper, and the 1/2 cup carrot to skillet; bring to boiling.
• Return meatballs to skillet. Reduce heat. Cover and simmer for 12-15 minutes or until meatballs are done.
• Serve meatballs and sauce with hot cooked rice.

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.

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.

Steps:

• Mix cornstarch and broth until blended. Add 2 Tbsp. dressing, soy sauce, 1 tsp. five-spice powder and crushed pepper; mix well.
• Combine meat, bread crumbs and remaining dressing and five-spice powder; shape into 1-inch balls.
• Cook noodles as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add meatballs; cook 10 min. or until evenly browned, stirring occasionally. Remove meatballs from skillet. Add carrots to skillet; cook and stir 4 min. Stir in snow peas and onions; cook and stir 1 min.
• Return meatballs to skillet. Stir in broth mixture. Bring to boil; simmer on medium heat 4 min. or until meatballs are done (160ºF) and sauce is slightly thickened, stirring occasionally.
• Drain noodles. Add to ingredients in skillet; stir.