Hoisin Water Chestnut Meatballs Recipes

SLOW-COOKER ASIAN MEATBALLS

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix meatball ingredients. Shape into about 36 (1-inch) meatballs. Place in pan.
• Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
• Spray 3- to 4-quart slow cooker with cooking spray. Transfer meatballs to slow cooker. In small bowl, mix sauce ingredients. Add sauce to meatballs; stir gently to mix.
• Cover; cook on Low heat setting 2 to 4 hours.

ASIAN MEATBALLS

Steps:

• Heat oven to 375°. Spray jelly roll pan, 15 1/2x 10 1/2x1 inch, with cooking spray. Mix beef, water chestnuts, bread crumbs, milk, soy sauce, salt, green onions and egg in large bowl. Shape into about 36 meatballs, 1 inch in diameter. Place in pan.
• Bake uncovered 25 to 30 minutes or until meatballs are no longer pink in center and juice of beef is clear.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place meatballs in cooker. Mix together remaining ingredients and gently stir into meatballs.
• Cover and cook on low heat setting 2 to 4 hours or until hot. Meatballs will hold on low heat setting up to 2 hours.

CHESTNUT MEATBALLS

Steps:

• Combine first 5 ingredients; add meats and water chestnuts. Mix well.
• Form into 1-inch meatballs and place on baking sheet.
• Bake at 350°F for 18 to 20 minutes or until done.

ASIAN MEATBALL SUBS WITH HOISIN MAYONNAISE

Steps:

• 1. Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
• 2. Meanwhile, mince the white scallions, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoon salt and 1/2 teaspoon pepper to a bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
• 3. Stir the hoisin sauce, mayonnaise, 1 1/2 tablespoons lime juice, the chili-garlic sauce, and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
• 4. Heat about 1 1/2 inchs peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
• 5. Drain the green scallions and toss with bean sprouts, the remaining 1 tablespoon lime juice, and a pinch of salt in a bowl. Spread hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.