Peanut And Ginger Pork Meatballs Recipes
PEANUT-GINGER DOUBLE-DECKERS
Stacking two cookie doughs makes for an impressive-looking cookie. It also means you don't have to pick between your two faves! You just need two cookies that bake in about the same time. I used a half batch of two Allrecipes recipes-Big Soft Ginger Cookies and Chef John's Peanut Butter Cookies--with minor changes (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them.
Provided by eatthelove
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 45m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.
- Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.
- Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 61.7 g, Cholesterol 73.2 mg, Fat 19.2 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 10.6 g, Sodium 261.5 mg, Sugar 33.9 g
VIETNAMESE PORK MEATBALLS WITH GINGER-LIME SAUCE
This recipe is courtesy of Jonathan Levitt and was recently published in The Boston Globe. Prep time is approximate and includes the prepping for the sauce, bamboo skewers and pork mixture.
Provided by dojemi
Categories Pork
Time 1h50m
Yield 50 meatballs
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the ginger, lime juice, and sugar. Stir to dissolve the sugar.
- Add the fish sauce. Cover and set aside for 30 minutes before serving.
- Soak 16 wood skewers in water for 30 minutes.
- In a large bowl, combine pork, shallot, garlic, fish sauce, sugar, and black pepper. Cover and refrigerate for at least 1 hour, or for as long as overnight.
- Light a charcoal grill or turn a gas grill to medium-high. Spoon 2 teaspoons of oil onto a platter. Use the oil to coat your hands. Scoop up a tablespoon of the pork mixture and shape it into a tight ball. Set on the oiled plate. Repeat with the remaining pork. You should have 50 meatballs.
- Slide the balls onto skewers, placing 3 on each. When the coals are ready, place skewers on the grill and cook for 10 minutes without moving. Turn and continue cooking 10 more minutes or until the meat is cooked through.
- Transfer the meatballs to a serving dish, setting aside 6 skewers for the noodle dish.
- Wrap the meatballs in the lettuce leaves, top with carrots and cilantro leaves. Serve with the ginger-lime sauce.
Nutrition Facts : Calories 68.5, Fat 5, SaturatedFat 1.8, Cholesterol 16.3, Sodium 182.6, Carbohydrate 1.7, Fiber 0.2, Sugar 1.1, Protein 4.1
GRILLED GINGER-PEANUT PORK TENDERLOIN
Marinate pork tenderloins overnight, then grill them to perfection the next day. Delicious!
Provided by DIANA F
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
- Preheat an outdoor grill for high heat.
- Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 1.7 g, Sodium 702.9 mg, Sugar 1.4 g
PEANUT AND GINGER PORK MEATBALLS
This is a low glycemic index recipe, as far as I can tell, as that is how I eat. I think it should be suitable for diabetics, please someone let me know if it isn't. I didn't want to fry the meatballs as I wasn't feeling well, so I did something new for me and simmered them instead. They came out with a very nice texture, I hope it works for you as well. My so-particular husband took two helpings, which is a good sign.
Provided by HelloKiwi
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix pork mince, egg, kumera, soy sauce and rolled oats together in a bowl. Set aside.
- Heat oil in your largest, lidded, pot.
- Fry onion, garlic, ginger, and chili for about one minute.
- Add remaining ingredients except for the peanut butter and half of the salt so you can adjust later.
- Simmer this sauce for about 5 minutes.
- Use the pork mixture to make meatballs about the size of a small egg, and place them carefully on top of the simmering sauce. Use a spoon to make sure they all have some sauce poured over them.
- Simmer with the lid on for about 30 minutes while checking and stirring very gently once or twice.
- Add peanut butter by using some of the sauce to thin it down before pouring it into the pot.
- Taste and add remaining salt if needed.
- Serve with salad.
Nutrition Facts : Calories 440.2, Fat 28.5, SaturatedFat 9.3, Cholesterol 124.9, Sodium 2149.8, Carbohydrate 22.1, Fiber 4, Sugar 8.5, Protein 25.1
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