SPICY STICKY SWEET ASIAN MEETBALLS
Tasty as an appetizer or served over rice with baby bok choy and sprinkled with sesame seeds and green onion tops.
Provided by Ambervim
Categories Meatballs
Time 30m
Yield 1 Batch
Number Of Ingredients 20
Steps:
- Whisk together sauce ingredients in a small saucepan to boil or medium high. Simmer on low and simmer until reduced and thickened.
- Combine the meatball ingredients. Shape into 1 - 2" meatballs.
- In a large skillet over medium high heat, add oil and meatballs. Cook about 6 minutes, turning to brown all sides.
- Reduce heat to medium and pour sauce over meatballs.
- Cook for 5 to 10 minutes more or until a meatball cut in half is fully cooked and the sauce coats the meatballs.
- Serve as an appetizer or over rice with baby bok choy. Either way sprinkle with sesame seeds and reserved green onion.
Nutrition Facts : Calories 1506.8, Fat 68.8, SaturatedFat 16.1, Cholesterol 577.6, Sodium 9736.4, Carbohydrate 84.1, Fiber 5, Sugar 46.8, Protein 141.6
SPICY, STICKY, SWEET, ASIAN MEATBALLS RECIPE - (4.6/5)
Provided by á-176985
Number Of Ingredients 20
Steps:
- Directions In a small saucepan, whisk together the first group of ingredients (water through grated ginger). Heat over medium-high heat until it comes to a boil, then reduce heat medium-low and simmer until reduced and thickened. While the sauce is thickening, combine the second group of ingredients (reserving one tablespoon of the green onion tops) in a medium bowl. Shape into 2-inch meatballs. Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook for about 6 minutes, turning to brown all sides evenly. Reduce heat to medium and pour in the sauce. Continue to cook for 5-10 minutes, or until a meatball cut in half is fully cooked/no longer pink, and the sauce coats the meatballs. Serve hot over rice with steamed baby bok choy and sesame seeds and green onion tops for garnish. Sunny Side Up Original
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