Ginger Garlic Lemon Meatballs Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
• Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
• Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.

Steps:

• Make the meatballs: In a medium bowl, combine the ground turkey, panko, soy sauce, ginger, sesame oil, scallions and garlic. Mix thoroughly and set aside.
• Heat 1/4 inch of oil in a large, high-sided cast-iron pan over medium heat.
• Using a small ice cream or cookie scoop, scoop the ground turkey mixture and roll in your hands to make 1-inch meatballs. Cook the meatballs in a single layer in the heated oil until brown all over and cooked through, 7 to 8 minutes. (Alternatively, you can brown the meatballs in the oil then bake in a preheated 350 degree F oven to finish cooking for 5 to 6 minutes.)
• Meanwhile, make the sauce: In a small bowl, combine the honey, sambal and vinegar. Whisk together and set aside.
• Remove the meatballs from the oil and drain on a paper-towel-lined plate. Serve warm with the sweet and spicy dipping sauce.

Steps:

• In Dutch oven combine lean ground beef with egg, half of (finely chopped onions, mushrooms, ginger, green pepper) & garlic. Sprinkle liberally with black pepper, and gently with cayenne, thyme. (Granulated garlic can be substituted for fresh garlic: Sprinkle generously) Easiest way to mix is mash into big patty, cut in 4 pieces & stack up; Mash flat & repeat 3 or 4 times. Turn into a big bowl & form into ¾ inch (2 cm) balls.
• In Dutch oven fry meatballs, a few at a time, setting them aside as they are done.
• Return meatballs to dutch oven. Add bouillon, ketchup, lemon, Tabasco, soy sauce and rest of chopped veggies. Simmer 15 or 20 minutes, adding water if necessary to keep them covered.
• Re-stir cold water and cornstarch. Add it and pancake syrup. Simmer until sauce thickens, stirring occasionally.

Steps:

• In a 12-inch skillet, heat 2 tablespoon of the oil over medium high heat.
• Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally.
• Remove from heat and set aside.
• In a large bowl, combine beef, eggs, breadcrumbs, parsley, salt, pepper and the onion mixture; mix well.
• Form into 18 meatballs.
• In the same skillet, heat remaining 3 tablespoons oil over medium heat.
• Add the meatballs and cook 15-20 minutes or until beef is no longer pink inside, turning occasionally.
• While the meatballs are cooking, prepare spaghetti according to package directions, drain and arrange on serving platter.
• Cover with aluminum foil to keep warm.
• When meatballs are cooked, arrange them on top of spaghetti; add lemon juice to the skillet and stir to scrape drippings from the bottom of the pan; pour over meatballs and spaghetti.
• Sprinkle meatballs with parsley and lemon peel in desired, and serve.