ASIAN PORK MEATBALLS
Steps:
- For Meatballs:
- Combine all ingredients together and form balls. They will be wet. It's fine, just get them to hold together. Place on a baking sheet until ready to cook.
- When ready to cook, preheat oven to 350 degrees.
- Use a small amount of olive or grapeseed oil (2-3 TBS or so) to fry the meatballs until nicely browned. Place on a baking sheet and bake another 10 minutes until cooked through.
- For Spicy Ginger-Honey Sauce
- In a frying pan with sides, combine sesame oil, garlic and ginger and saute for 1-2 minutes until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste & adjust. Place meatballs in your pan, coat with sauce, garnish with cilantro leaves (if you like)and serve.
Nutrition Facts : ServingSize 8 g, Calories 230 kcal, Carbohydrate 6 g, Protein 30 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 100 mg, Fiber 1 g, Sugar 5 g
ASIAN MEATBALLS WITH SESAME LIME DIPPING SAUCE
Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart - but they're just as moist and irresistible.
Categories Beef Citrus Dairy Egg Herb Pork Soy Bake Quick & Easy Gourmet
Yield Makes 4 (main course) servings
Number Of Ingredients 15
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.
PORK MEATBALLS WITH GINGER AND FISH SAUCE
These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
DIM SUM DIPPER
Steps:
- In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
- Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .
PORK DIM SUM
Make and share this Pork Dim Sum recipe from Food.com.
Provided by ddav0962
Categories Meat
Time 15m
Yield 12 wontons, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
- Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
- Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
- Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
- Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
- Cover and steam for 5-7 minutes, until dim sum are cooked through.
- Serve immediately.
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