Asian Inspired Meatballs Recipes

ASIAN MEATBALLS

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.

ASIAN MEATBALLS

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.

ASIAN-INSPIRED MEATBALLS

Steps:

• Preheat oven to 350°F.
• Thoroughly combine ground beef, milk, oats, crackers, egg, 1/4 cup onion, 1 teaspoons garlic powder, salt, pepper and chili powder for meatballs.
• Form meat mixture into 1-inch balls and place in a 13x9-inch baking pan.
• Combine catsup, brown sugar, liquid smoke, 1 teaspoons garlic powder, 1/4 cup chopped onion, ginger and sesame oil. Stir mixture until sugar dissolves (will be a bit grainy).
• Pour sauce mixture over meatballs.
• Bake at 350°F for one hour.
• I like to serve this recipe with rice and steamed Asian veggies.

ASIAN-STYLE MEATBALLS

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.

ASIAN PORK MEATBALLS

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.

ASIAN-STYLE CHICKEN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
• Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
• Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
• In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
• Serve the meatballs hot with the chili-mayonnaise.

EASY ASIAN GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER

Steps:

• Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
• Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
• Roll pork mixture into 12 to 16 balls and place into the slow cooker.
• Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
• Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
• Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.

ASIAN-INSPIRED PORK AND RICE MEATBALLS WITH APRICOT GLAZE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper or aluminum foil.
• Combine pork, cooked rice, onion, apricots, vinegar, sesame oil, coriander, salt, pepper, and pepper flakes in a medium mixing bowl; mix until well blended. Form into 24 meatballs, each about 1 1/2 inch in diameter. Place meatballs on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove meatballs from the oven and allow to cool for 5 minutes.
• Meanwhile, melt apricot preserves in a small saucepan over medium heat, 2 to 3 minutes. Stir in hoisin sauce, ginger, chili-garlic sauce, and lime juice.
• Place meatballs in a serving dish and pour glaze over top. Garnish with cilantro.