Ginger 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:

• In a large bowl, combine the egg, cookie crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place on greased racks in shallow baking pans. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink; drain., In a large skillet, combine the ketchup, brown sugar, mustard and ginger. Add meatballs. Simmer, uncovered, for 15-20 minutes or until heated through, gently stirring several times.

Steps:

• Soak bread in the milk and mix.
• Add the rest of the ingredients except the oil and flour.
• Form into large meatballs.
• Roll each meatball in the flour.
• Heat the oil in a heavy bottom pan and brown meatballs.
• Transfer to a casserole dish.
• Add the sauce and cover with a lid.
• Bake in a 180 degree celcius oven for about 30 minutes till cooked.
• Ginger Sauce:.
• Mix all the ingredients for the sauce together and add to the meatballs. You do not have to brown the meatballs first. Just add the sauce directly to the uncooked meatballs and bake. Sauce can be halved succesfully.

Steps:

• In a large saucepan, heat 1 tablespoon olive oil over medium heat.
• Add onion and garlic; cook and stir for 5 minutes.
• Remove from heat and place onion mixture in large bowl.
• Add salt, pepper, ginger, ginger root, bread crumbs and eggs and mix well.
• Add turkey and mix gently until combined.
• Roll into 1 ½ inch balls, cover and chill for 2-3 hours.
• When ready to eat, combine 2 tablespoons olive oil and butter in large saucepan.
• Cook meatballs , turning occasionally, until tender and golden brown, about 10-12 minutes.
• Add broth and chutney to skillet and bring to a simmer.
• Place meatballs and sauce in chafing dish or slow cooker on warm.