Asian Inspired Pork Upine Meatball Soup Recipes

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ASIAN PORK MEATBALLS



Asian Pork Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings (about 18 meatballs)

Number Of Ingredients 20

2 tablespoons vegetable oil
3 cups thinly sliced green cabbage (about 1/4 head)
Kosher salt
8 ounces shiitake mushrooms, stems removed, caps thinly sliced
Freshly ground white pepper
2 large eggs plus 1 egg white
1 1/2 pounds ground pork
4 scallions, minced
3 cloves garlic, minced
One 2-inch piece ginger, peeled and finely grated (about 1 tablespoon)
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons cornstarch
1/2 cup hoisin sauce
2 teaspoons Sriracha chile sauce
1 teaspoon rice vinegar
1 tablespoon sugar
3 tablespoons sesame seeds
1 head Boston lettuce, leaves separated

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.

CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP



Chinese Cabbage (Bok Choy) and Pork Meatball Soup image

This came from a recent edition of She Knows Low Carb magazine. This is my modification. Less than 5 gm. of carbs per serving. Makes 12 servings.

Provided by Barbara Polowetz

Categories     Pork

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground pork
4 chopped scallions
1 teaspoon minced ginger
1 teaspoon sesame oil
2 large eggs
1 teaspoon sea salt
8 -10 cups of canned chicken stock
10 slices of peeled fresh ginger
1 head bok choy, cut into 1 inch pieces (Chinese cabbage, INCLUDE LEAVES)

Steps:

  • Meatballs:.
  • Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
  • Soup:.
  • Boil the chicken stock with the slices of fresh ginger.
  • Add the raw meatballs and simmer for 20 minutes.
  • Add the bok choy and simmer until done, about 10 more minutes.

ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER



Asian-Inspired Pork Meatballs with Pineapple in the Slow Cooker image

I'm a fan of potstickers and this pork meatball mixture makes me think of the potsticker filling. I used a small slow cooker, so you may need to adjust the liquid ingredients if yours is larger. Serve over coconut rice (I used "Easy Coconut Jasmine Rice" from Allrecipes).

Provided by thedailygourmet

Categories     Meatballs

Time 6h50m

Yield 4

Number Of Ingredients 13

1 fresh pineapple
1 pound ground pork
½ cup panko bread crumbs
1 large egg
2 tablespoons minced fresh ginger root
1 tablespoon soy sauce
2 cloves garlic, minced
½ cup water
3 tablespoons teriyaki sauce
1 tablespoon soy sauce
½ teaspoon cornstarch
2 tablespoons chopped green onion, or more to taste
1 teaspoon sesame seeds, or to taste

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.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.4 g, Cholesterol 120.1 mg, Fat 18.5 g, Fiber 2 g, Protein 25.4 g, SaturatedFat 6.6 g, Sodium 1112.3 mg, Sugar 13.9 g

ASIAN-INSPIRED PORK AND RICE MEATBALLS WITH APRICOT GLAZE



Asian-Inspired Pork and Rice Meatballs with Apricot Glaze image

A little bit sweet, a little bit spicy, these meatballs and glaze make a great appetizer that is good warm or at room temperature.

Provided by Bibi

Time 1h

Yield 12

Number Of Ingredients 16

1 ¼ pounds ground pork
1 cup cooked rice
⅓ cup minced red onion
⅓ cup diced dried apricots
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons ground coriander
1 teaspoon salt, or to taste
½ teaspoon white pepper
¼ teaspoon crushed red pepper flakes, or to taste
1 ½ cups apricot preserves
⅓ cup hoisin sauce
2 teaspoons grated fresh ginger
2 teaspoons chili-garlic sauce
1 medium lime, juiced
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 36.3 g, Cholesterol 30.8 mg, Fat 8.4 g, Fiber 1.1 g, Protein 9.5 g, SaturatedFat 2.7 g, Sodium 386.4 mg, Sugar 21.5 g

ASIAN MEATBALL SOUP



Asian Meatball Soup image

I found this in Women's Day, and since I am always looking for more recipes to use Ramen noodles, I copied this down. Looks easy and good. You could sub. 1 (16 oz) bag of frozen vegetables for the broccoli and carrots.

Provided by WI Cheesehead

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces lean ground beef
1/4 cup dry breadcrumbs
1 large egg white
1 tablespoon minced fresh ginger
1/2 tablespoon light soy sauce
2 teaspoons minced garlic
8 ounces fresh broccoli florets
8 ounces baby carrots, cut in half diagonally
2 (3 ounce) packages oriental-flavor instant ramen noodles (with flavoring pkt)
6 ounces fresh sugar snap peas, stems and strings removed (about 2 1/4 C)
2 teaspoons dark oriental sesame oil
sliced scallion (for garnish)

Steps:

  • Meatballs: Mix ingredients until blended. Place mixture on wax paper and pat into a 6-inch square; cut into 36 (1 inch) squares.
  • Bring 5 cups water to a gentle boil in a 4- to 5-qt pot.
  • Add carrots, cover and cook 4 to 5 minutes until almost tender.
  • Add meatballs to pot, 1 at a time. Stir in contents of noodle seasoning packets and the broccoli. Reduce heat, cover and simmer 6 to 7 minutes, until vegetables are tender.
  • Break each block of noodles into 4 pieces and add to soup; cook, stirring to separate strands, about 1 minute.
  • Stir in sugar snap peas and boil gently 2 minutes or until noodles are tender and peas turn bright green.
  • Stir in sesame oil and remove from heat. Garnish bowls with scallions and serve.

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