Little Round Chinese Meatballs Recipes

EASY CHINESE MEATBALLS

Steps:

• In a large mixing bowl, mix ground pork with around 1 tablespoon. Stir in one direction until the water is well absorbed by the ground pork.
• Add chopped green onion, ginger, cornstarch and other seasonings. Keep stirring in one direction around 2 to 3 minutes until the mixture becomes very sticky. Reset for around 5 minutes. Then stir once again.
• Take one portion out and shape to a ball. Pat several times between two hands.
• Bring around half full water in a deep pot to a boiling, and then slide the meatballs in. Gently move them and use high fire to bring the water to a boiling again and straight after the boiling, slow the fire to medium fire so the balls will be not destroyed by over-strong fire.
• Transfer out and
• In a small bowl, add all the seasoning and then scoop meatball stock and pour to the dipping sauce bowl to tune the seasonings.
• Decorate with coriander and then serve with dipping sauce.

LITTLE ROUND CHINESE MEATBALLS

Steps:

• Mix all ingredients. Shape into little balls about 1-inch in diameter. Bake on a sheet pan for 1 hour at 275°F.

ASIAN MEATBALLS

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.

CHINESE MEATBALLS

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.

CHINESE MEATBALLS

Steps:

• Mix together gr. beef, milk,bread crumbs,salt, 2 teaspoons soy sauce, and 1/4 teaspoons ginger.
• Form into 24 balls.
• Roll in flour mixture.
• Brown in skillet with 2 T. oil.
• Remove and drain on paper towels.
• Saute pepper strips 5 minutes in skillet.
• Add bean sprouts, mushrooms, soy sauce,and brown sugar.
• Bring to boil, then simmer 5 minutes.
• Stir in cornstarch-water mixture.
• Cook and stir until thickened.
• Add meat balls and heat thoroughly.

CHINESE MEATBALLS

Steps:

• Heat oil in a large skillet. Combine the beef, garlic, 1 tsp salt and ¼ tsp pepper together and shape into 36 small meatballs.
• Beat the eggs, flour, 1 tsp salt, ¼ tsp pepper together to make a thin batter. Dip the meatballs in the batter with fingers. Shake off excess and drop into the hot oil. Cook slowly to brown on all sides. Lift out the meatballs as they brown.
• Discard all but 1 tbsp of oil left in the pan when all the meat balls are browned. Add the chicken stock, green peppers and pineapple chunks to the pan. Cover and simmer for 5 minutes. Return meatballs to the pan and simmer 3 more minutes (green peppers should still be slightly crisp).
• Mix cornstarch, sugar, pineapple juice, vinegar and soy sauce together until smooth. Add gradually to the pan, stirring constantly. Continue cooking and stirring until thickened. Add tomato pieces just before serving and serve over rice.

CHINESE MEATBALLS

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.

LITTLE MEATBALLS

Steps:

• grate the zucchini and squeeze out the moisture. add all the other ingredients and mix together with your hands. the consistency should be quite firm - add more breadcrumbs if needed.
• shape into mini burgers taking a small handful at a time or use a heaped teaspoon of the mixture and roll into balls.
• put on a baking tray lined with baking paper and bake in the oven at 180C for 20 minutes until browned. serve with mint sauce.
• makes 35 meatballs or 12 mini burgers.
• the mint sauce: mash together 1 clove of garlic and a small handful of mint leaves to a paste in a pestle. add the juice of one lemon and mash some more. mix in 3/4 of a cup of thick natural yoghurt and add salt and pepper to taste.