PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE
All the deliciousness of pork fried rice in a portable, bite-sized format. Serve these meatballs with homemade sweet and sour sauce for a fun treat at your next game day party.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
- Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
- While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
- Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
- Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.
Nutrition Facts : Calories 300 calories, Carbohydrate 40.6 g, Cholesterol 60 mg, Fat 9.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 3.3 g, Sodium 491.7 mg, Sugar 21.1 g
"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE
Provided by Food Network
Categories main-dish
Time 12h45m
Yield About 18 meatballs
Number Of Ingredients 11
Steps:
- Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
- Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
- Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
- Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
- Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.
PORK & RICE MEATBALLS
My appetizer meatballs combine two of my favorite Asian dishes -Chinese pork dumplings and steamed chicken balls. -Elizabeth Dumont, Madison, MS
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen (1 cup sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.
Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET RICE MEATBALLS
Provided by Food Network
Number Of Ingredients 8
Steps:
- Mix all the ingredients together except the sweet rice. Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape. Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball. The balls should be about the size of a golf ball. Put one tablespoon of sweet rice in a strainer. By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice. Move the strainer in circular motions a few times if the shape of the meatball is not even enough. Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat.
VIETNAMESE PORK MEATBALL BANH MI FRIED RICE
To make this fried rice extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan-this will give it a nice toast.
Provided by Danielle Centoni
Categories Rice Pork Meatball Radish Carrot Dinner Lemongrass Soy Sauce
Number Of Ingredients 23
Steps:
- To make the do chua:
- Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they're bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks.
- To make the meatballs:
- In a food processor, combine the lemongrass, garlic, and green onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and green onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of ground pork and meatballs in the fried rice).
- To make the fried rice:
- Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate. (If you rolled only half the mixture into meatballs, now sauté the ground pork in the pan until cooked through, then transfer to the plate.) Add the green onions and sauté until browned, about 2 minutes. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the meatballs and cook until warmed through. In a small bowl, combine the soy sauce, fish sauce, and sriracha. Drizzle the mixture over the rice and stir until evenly coated.
MELINDA'S PORCUPINE MEATBALLS
This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.
Provided by Melinda S.
Categories Main Dish Recipes Meatball Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
- Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g
ASIAN-INSPIRED PORK AND RICE MEATBALLS WITH APRICOT GLAZE
A little bit sweet, a little bit spicy, these meatballs and glaze make a great appetizer that is good warm or at room temperature.
Provided by Bibi
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper or aluminum foil.
- Combine pork, cooked rice, onion, apricots, vinegar, sesame oil, coriander, salt, pepper, and pepper flakes in a medium mixing bowl; mix until well blended. Form into 24 meatballs, each about 1 1/2 inch in diameter. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Remove meatballs from the oven and allow to cool for 5 minutes.
- Meanwhile, melt apricot preserves in a small saucepan over medium heat, 2 to 3 minutes. Stir in hoisin sauce, ginger, chili-garlic sauce, and lime juice.
- Place meatballs in a serving dish and pour glaze over top. Garnish with cilantro.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 36.3 g, Cholesterol 30.8 mg, Fat 8.4 g, Fiber 1.1 g, Protein 9.5 g, SaturatedFat 2.7 g, Sodium 386.4 mg, Sugar 21.5 g
RICE MEATBALLS
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.
Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
PORK MEATBALLS
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
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.
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PORK MEATBALL RICE BOWLS RECIPE | BON APPéTIT
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4.5/5 (47)Estimated Reading Time 3 minsServings 4
- Before we dig into the rest of this recipe, let's make a perfect pot of rice. (No shade on your rice cooker if you've got one, but everyone should know how to make a pot on the stovetop.) First, rinse 2 cups basmati rice in a fine-mesh sieve until water runs clear, at least 60 seconds. (Alternatively, you can rinse the rice in a bowl in several changes of cold water—whatever feels easiest to you.) Combine rice, 1 tsp. salt, and 2½ cups water in a medium saucepan with a tight-fitting lid. Stir to combine. Bring to a boil over high heat, then cover pot with lid and reduce heat to low, aiming for the lowest possible flame. Cook rice without uncovering, 18 minutes. Let stand at least 15 minutes, or until ready to use.
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- Peel 3 medium carrots (no need to peel the cucumbers). Cut carrots and 2 Persian cucumbers thinly on a diagonal and add to bowl with dressing. Let sit to lightly pickle while you make your meatballs.
- Place a rack in top third of oven. Heat broiler. Line a rimmed baking sheet with foil. Lightly grease foil with vegetable oil.
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- Finely chop half of the cilantro and place in a large bowl. Add ground pork, half of the curry paste, and egg. Combine with your hands until thoroughly mixed—don’t worry about over-mixing here. Season with salt and pepper. Use a spoon to roll the meat into small meatballs, about the size of a gumball. Chill in the fridge for approx. 10 min.
- Meanwhile, bring two thirds of the water and all the rice to a boil in a covered pot over medium-high heat. Once boiling, uncover, and reduce heat to medium until rice is cooked. Remove from heat, fluff with a fork, re-cover, and set aside.
- Bring a small pot of water to a simmer. Use tongs to add the meatballs one at a time and let cook just until they hold their shape and no pink shows, approx. 5 min. In a frying pan over medium heat, add some oil and fry the meatballs until brown on all sides, approx. 8 min. Remove and set aside.
- Add the remaining curry paste to the frying pan. Once it starts to stick to the pan, add remaining water and use a spatula to scrape up any bits from the pan. Let boil and reduce, approx. 5 min. Transfer meatballs to the pan and coat gently with the sauce. Serve meatballs and curry sauce with warm rice and garnish with remaining cilantro. Enjoy!
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