Chinese Pork Meatballs 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.

PORK MEATBALLS



Pork Meatballs image

This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1 egg, lightly beaten
1 slice bread, crumbled
1 garlic clove, minced
1/4 cup grated Romano or Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper
3/4 pound ground pork
1 can (14-1/2 ounces) beef broth

Steps:

  • In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.

CHINESE MEATBALLS



Chinese Meatballs image

These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. -Pat Barnes, Panama City, Florida

Provided by Taste of Home

Categories     Appetizers

Time 3h35m

Yield about 6 dozen.

Number Of Ingredients 14

2 large eggs, lightly beaten
2 tablespoons soy sauce
1 teaspoon salt
6 green onions, sliced
2 pounds lean ground pork
2 cans (8 ounces each) sliced water chestnuts, drained and chopped
1 cup dry bread crumbs
SAUCE:
1/4 cup cornstarch
1 cup pineapple juice
1/3 cup sugar
4 teaspoons minced fresh gingerroot
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup white vinegar

Steps:

  • Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

PORK MEATBALLS IN HOISIN BROTH



Pork meatballs in hoisin broth image

Low in calories and cheap to make, these Asian-style meatballs are served in a clear and nourishing broth with plenty of veg

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 12

500g pack lean pork mince
2 tbsp soy sauce
2 tbsp cornflour
1 tsp Chinese five-spice powder
225g can water chestnut , drained, half finely chopped, half sliced
500ml chicken stock
3 tbsp hoisin sauce
thumb-sized piece ginger , shredded
2 large carrots , shaved into strips with a potato peeler
8 Chinese leaves , thick part sliced, leaves shredded
300g pack beansprout
bunch spring onions , cut into lengths, plus a few tops chopped to serve

Steps:

  • Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
  • Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.

Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.5 milligram of sodium

ASIAN PORK MEATBALLS



Asian pork meatballs image

Fresh, zingy meatballs served with an oriental dipping sauce - great party food for family or friends

Provided by Antony Worrall Thompson

Categories     Buffet, Snack, Starter

Time 1h

Yield Makes 20, serves 4 adults and 4 kids

Number Of Ingredients 15

2 tbsp clear honey
3 tbsp fish sauce
450g minced pork
4 spring onions , finely chopped
1small garlic clove , crushed
2 tsp lemongrass , finely chopped
1 tsp cornflour
1 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh coriander
olive oil for frying
1 tsp chopped fresh coriander
3 spring onions , finely sliced
2 tbsp lime juice
2 tbsp light soy sauce
1 tsp sesame oil

Steps:

  • Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
  • Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
  • Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
  • Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Nutrition Facts : Calories 51 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 5 grams protein, Sodium 0.57 milligram of sodium

CHINESE MEATBALLS



Chinese Meatballs image

Make and share this Chinese Meatballs recipe from Food.com.

Provided by Gilcat2

Categories     Pork

Time 1h48m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb lean pork, ground
1/4 lb shrimp, minced
1/4 cup water chestnut, minced
1 teaspoon fresh gingerroot, minced
1 whole green onion, minced
3 tablespoons soy sauce, TOTAL
1 tablespoon white wine
1/2 teaspoon salt
1 teaspoon sugar, TOTAL
3 tablespoons cornstarch, TOTAL
1 egg, lightly beaten
2 tablespoons oil
1 1/2 cups chicken broth
1 napa cabbage
1 teaspoon sesame oil

Steps:

  • Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
  • Make twelve meatballs.
  • Heat oil in wok.
  • Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
  • Transfer meatballs to 5-qt saucepan; discard drippings.
  • Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
  • Bring to a boil.
  • Reduce heat to low, cover, and simmer 30 minutes.
  • Meanwhile, core cabbage. Cut base of leaves into 2" squares.
  • Cut leafy tops in half.
  • Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
  • Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
  • Add sesame oil and serve over meatballs.

Nutrition Facts : Calories 230.3, Fat 11.1, SaturatedFat 2.6, Cholesterol 115.4, Sodium 1114.8, Carbohydrate 7, Fiber 0.3, Sugar 1.4, Protein 23.9

PORK AND SHRIMP ASIAN MEATBALLS



Pork and Shrimp Asian Meatballs image

Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

5 green onions, chopped
2 cloves garlic, coarsely chopped
1/2 inch gingerroot, peeled and coarsely chopped
1 (8 ounce) can sliced water chestnuts, drained,rinsed and drained
3/4 lb ground pork
1/2 lb large raw shrimp, peeled and deveined and coarsely chopped
1 egg
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons peanut oil
1 (8 ounce) package asian udon noodles or 1 (8 ounce) package egg noodles, prepared according to package instructions

Steps:

  • Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
  • Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
  • Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
  • Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
  • Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
  • Serve meatballs over noodles.
  • Sprinkle with remaining chopped green onions.
  • Serve this with flash-cooked greens with garlic.

Nutrition Facts : Calories 731.6, Fat 35.1, SaturatedFat 9.7, Cholesterol 219.2, Sodium 1805, Carbohydrate 59.1, Fiber 4.8, Sugar 3.3, Protein 43.1

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ASIAN PORK MEATBALLS - GOING MY WAYZ – OVER 900 EASY RECIPES
2021-05-29 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.
From goingmywayz.com


CHINESE PORK MEATBALLS - HOT FROM MY OVEN
In ȧ lȧrge bowl, combine the pork, cornstȧrch, ginger,gȧrlic, brown sugȧr, soy sȧuce, five-spice powder, ȧnd pepper, ȧnd mix well. Roll 1 heȧping tȧblespoon of pork mixture into ȧ bȧll ȧnd continue until ȧll the pork mixture is used. (ȧbout 20 smȧll meȧtbȧlls) In ȧ wok or skillet over medium heȧt, heȧt the peȧnut oil ...
From hotfrommyoven.com


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