Asian Meatballs With Snow Peas Recipes
ASIAN MEATBALLS
An easy recipe for delicious, well-seasoned Asian meatballs with a marvelous sticky sauce.
Provided by Vered DeLeeuw
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
- Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape into 24 meatballs, each weighing about 20 grams.
- Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
- Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the remaining ingredients, except for the sesame oil, until well-combined.
- Heat over medium heat, whisking constantly until the sauce thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens but leave it on the cooling burner. Stir in the sesame oil.
- Using a slotted spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.
Nutrition Facts : ServingSize 6 meatballs, Calories 295 kcal, Carbohydrate 7 g, Protein 22 g, Fat 19 g, Sodium 795 mg, Sugar 4 g
CHICKEN TERIYAKI MEATBALLS WITH EDAMAME AND SNOW PEAS
Steps:
- 1. Cook the rice according to the package directions. 2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs. 3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate. 4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to skillet. 5. In a small bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes. Serve over the rice.
ASIAN MEATBALLS WITH SNOW PEAS
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 400. In large bowl, combine pork, sausage, 1 tsp ginger, shallot, water chestnuts, 2 tsp soy sauce, and cilanro. Form into 1" balls and place in roasting pan. Bake 20 to 25 minutes, shaking occasionally for even roasting. Bring large pot salted water to boil. Add snow peas, cook about 30 seconds. Drain and plunge into ice bath. Remove meatballs, set aside. Whisk cornstarch and 1 tbsp water and set aside. Place roasting pan and any accunmulated juices over medium heat. Add garlic and remaining ginger. Stir 30 seconds. Add stock to pan, stirring up any cooked on bits. Stir in remaining soy sauce, brown sugar and chili paste. Bring to boil, whisk in cornstarch mixture and simmer until thickened, about 1 minute. Skewer each snow pea with toothpick. Serve alongside meatballs.
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