Asian Meatballs Thermomix And Paleo Recipes
ASIAN MEATBALLS - THERMOMIX AND PALEO
Adapted from Nomnompaleo. The original calls for ground beef only. I decided to use half beef and half pork - it tastes Asianier. And, of course, I adapted the recipe for the Thermomix which makes all things better brighter and easier in the kitchen!
Provided by Ex-Pat Mama
Categories Free Of...
Time 45m
Yield 42 meatballs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all veggies in the TM bowl, Hit turbo 2 or 3 times until all the ingredients are minced.
- Add tomato paste, fish sauce, salt and pepper. Mix 15 seconds/reverse speed 2.
- Tip this mixture into a large bowl. Add the meat and mix by hand until the veggies are completely incorporated into the meat. Form into meatballs - I usually get 36-42.
- Place the meatballs on the steaming trays. Add 1 liter water to the Thermomix bowl. Steam 25 minutes/varoma temperature/speed soft.
Nutrition Facts : Calories 443.2, Fat 30.3, SaturatedFat 11.5, Cholesterol 116.7, Sodium 384.7, Carbohydrate 10.1, Fiber 1.9, Sugar 2.7, Protein 31.1
NOM NOM PALEO ASIAN MEATBALLS RECIPE - (4.5/5)
Provided by á-47012
Number Of Ingredients 10
Steps:
- Gather the following ingredients to make 36 meatballs in 30 minutes: Line a baking sheet with foil, and preheat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro and toss it all into a large bowl. Add the ground beef, fish sauce, and tomato paste, and season with salt and pepper. Thoroughly combine the ingredients but don't overwork the meat. Melt the coconut oil, and brush it on a foil-lined baking sheet. Use your hands to roll out three dozen meatballs, and arrange them on the baking sheet. Each meatball should be about 1½ inches in diameter. Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking. Plate and serve immediately, or store in an airtight container in the fridge for up to three days.
ASIAN MEATBALLS WITH RICE NOODLES
Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!
Provided by Engrossed
Categories Meat
Time 45m
Yield 16 meatballs, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
- Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
- Rinse rice noodles in cold water until they go slightly soft. Set aside.
- Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
- Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
- Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
- Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
- Serve with soy sauce, chili oil and fresh lime wedges if desired.
Nutrition Facts : Calories 291.8, Fat 14.2, SaturatedFat 5.3, Cholesterol 120.2, Sodium 1036.4, Carbohydrate 12.5, Fiber 2.3, Sugar 2.9, Protein 27.7
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