Asian Style Eggplant Meatballs Recipes

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ASIAN MEATBALLS



Asian Meatballs image

"My mom creates her own recipes for wonderful Asian-inspired menus, so I came up with these pork sausage meatballs and dipping sauce to complement her meals." -Amanda Kotlan, Spokane, Washington

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen (1/3 cup sauce).

Number Of Ingredients 14

2 green onions, finely chopped
1 teaspoon butter
1 egg, beaten
3 tablespoons soy sauce
1/2 cup dry bread crumbs
1/4 cup finely chopped water chestnuts
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 pound bulk pork sausage
1 tablespoon sesame seeds, toasted
SAUCE:
1/3 cup mayonnaise
1 tablespoon rice vinegar
1-1/2 teaspoons prepared wasabi

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.

Nutrition Facts : Calories 80 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 239mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

EASY ASIAN GLAZED MEATBALLS



Easy Asian Glazed Meatballs image

As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 cup hoisin sauce
2 tablespoons rice vinegar
4 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon Sriracha chili sauce
1/2 teaspoon ground ginger
1 package (12 ounces) frozen fully cooked homestyle or Italian meatballs, thawed
Optional: Thinly sliced green onions and toasted sesame seeds
Hot cooked rice

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.

Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.

EGGPLANT "MEATBALLS"



Eggplant

I love making a vegetarian version of a traditional meat recipe. I love it even more when my family and my students go crazy for it. Meatballs are such a familiar and popular food, I was a little unsure about how everyone would react when I subbed eggplant for ground beef. But sure enough, these eggplant "meatballs" were a huge hit! I honestly think these eggplant meatballs taste incredibly similar to regular ones, especially when covered with your favorite warm marinara sauce. They are tender enough to cut with a fork and are the perfect match with spaghetti squash for a serious veggie meal.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 24 "meatballs"

Number Of Ingredients 11

2 tablespoons unrefined, cold-pressed extra-virgin olive oil
6 garlic cloves, minced
1 1/2 pounds eggplant, unpeeled, cut into 1-inch cubes (you should have about 8 cups)
1 cup grated Parmesan or pecorino cheese
1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped
1/4 cup fresh basil leaves, chopped
4 large eggs, beaten (you can use 2 to 4 eggs, but I like to use 4 for extra protein and to hold the meatballs together better)
1 1/2 cups regular or GF dried breadcrumbs or panko breadcrumbs (you can use as little as 1 cup, but the meatballs will be much softer)
1/8 teaspoon sea salt
A few grinds of black pepper
3 cups marinara sauce

Steps:

  • Heat a large high-sided skillet over medium heat. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to lightly brown, about 30 seconds. Add the eggplant and 1/4 cup of water. Lower the heat to low and cover the skillet. Allow the eggplant to steam until soft, about 20 minutes. Allow to cool slightly, if you have time.
  • Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.
  • Place the eggplant mixture in a food processor and pulse until well chopped, but not pureed. Or just do this on a cutting board with a knife.
  • Transfer the eggplant mixture to a large mixing bowl and add the cheese, parsley, basil, eggs, breadcrumbs, salt, and pepper. Stir the mixture well to combine, using your hands or a wooden spoon. The mixture can be refrigerated at this point, covered for up to a day. It is easier to roll into meatballs when the mixture is cooled down. (If doing so, preheat the oven 30 minutes before baking the meatballs.)
  • Roll or scoop the mixture using a 1- to 1 1/2-ounce ice cream scoop into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, or until firm on the outside and light brown underneath.
  • Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. Transfer the meatballs to the saucepan with marinara sauce. Toss with the sauce and serve.

ASIAN-STYLE MEATBALLS



Asian-Style Meatballs image

Use sweet ginger-sesame grill sauce or bottled stir-fry sauce to infuse ordinary meatballs with Asian flavor. This is from one of my favorite cookbooks, "BHG Off The Shelf Cooking."

Provided by mailbelle

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 egg, slightly beaten
1/4 cup purchased shredded carrot
1/2 cup soft breadcrumbs
1 teaspoon ginger
12 ounces lean ground beef
3/4 cup sesame and ginger marinade or 3/4 cup bottled stir-fry sauce
1/2 cup water
1 small onion, cut into thin wedges
1 (8 ounce) can sliced water chestnuts, drained
1 medium sweet red pepper, cut into 1-inch pieces
1/2 cup purchased shredded carrot
hot cooked rice

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.

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