MEATBALLS IN PLUM SAUCE
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus. -Mary Poninski, Whittington, Illinois
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h20m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. , Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly.
Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
STICKY PLUM MEATBALLS WITH RICE
Just love sticky recipes and especially plum ones, this one is from Recipe+, I would personally add a finely diced small red chilli to give a little zing and would add into the plum marinade and mirin. This is a microwave recipe and may vary depending on the wattage of your microwave unfortunately they don't state a wattage. They also suggest you could double the meatball mix and freeze for another day. No mirin use lemon juice. You could also use a mix of beef or lamb mince insteal of pork and beal but you will need to process 2 slices of day old white bread to make crumbs.
Provided by ImPat
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place rice and 1 1/4 cups warm water in a microwave safe bowl and microwave on high (100%) for 10-12 minutes, covered, or until rice is tender and almost all liquid has been absorbed.
- Combine mince, breadcrumbs, onion, garlic, ginger, sesame oil and egg in a medium bowl.
- Shape tablespoons of the mixture into 16 balls and place balls in a shallow microwave safe dish and cover loosely with plastic food wrap.
- Microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes and then turn the meatballs and microwave on high (100%) for a further 2 minutes or more.
- Whisk plum marinade and mirin in a small jug and pour over meatballs, microwave on high (100%) for 2 minutes or until meatballs are cooked and stand for 2 minutes.
- arrange bok choy in a shallow microwave safe dish and add 2 tablespoons water, cover with lid or plastic food wrap and microwave on high (100%) for 1 minute and then drain.
Nutrition Facts : Calories 752.5, Fat 27.7, SaturatedFat 8.9, Cholesterol 189.3, Sodium 627.4, Carbohydrate 84.3, Fiber 4.5, Sugar 6.4, Protein 37.5
"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.
SWEET AND SOUR MEATBALLS WITH PLUM
I made this up when I had very little grape jelly left and I was in the mood for sweet and sour meatballs . I looked at a bunch of recipes and then I made up my own using items that i has on hand. I like this recipe better than the ones with grape jelly. This makes about 6-8 servings as an entree and about 12 as an appetizer.
Provided by petlover
Categories Meat
Time 1h15m
Yield 25 meatballs, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1.Mix ground beef, egg, onion, seasoning salt and pepper together.
- 2. Form into walnut sized balls. If the mix falls apart easily , add some more bread crumbs. If the mix is too dry then add a bit of water. This makes about 25 meatballs.
- 3. Heat olive oil in pan over medium. Saute the meatballs turing as needed so that the meatballs are browned on both sides and cooked through. Set aside meatballs.
- 4. In a crock pot, on high setting , add the grape jelly, plum jam, chili sauce, diced tomatoes, ginger and pepper. Mix well.
- 5. Add the meatballs into the sauce. Simmer on high for at least 1 hour ( more is better). Stir as needed.
- 6. Serve over white rice as an entree or with toothpicks as an appetizer.
Nutrition Facts : Calories 407.6, Fat 17.5, SaturatedFat 5.5, Cholesterol 86.8, Sodium 1148.7, Carbohydrate 42.3, Fiber 5.2, Sugar 23.1, Protein 18.6
SWEET AND SOUR PLUM MEATBALLS
I made this one morning to be a make-ahead dinner for my family, and it ended up in the refrigerator over night and then eaten the next day due to someone just having to eat out that night at their favorite resturaunt (mom! lol). It was perfectly fine though and the next night that we got to have them they were GREAT. I would almost recommend you let them sit the refrigerator for a while. It's like the marinate when they do.
Provided by MizEmerilLagasse
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, mix together all of the meatball ingredients.
- Shape into 1-inch balls and set aside.
- In a small bowl, stir together all of the sauce ingredients and set aside.
- Heat a wok or large sauce pan on medium-high with just a little oil in it.
- Saute/stir fry the meatballs until all browned.
- Pour the sauce over them and cook on low heat for 3 minutes.
- Serve over rice for pour into a bowl, cover and refrigerate until needed.
ASIAN MEATBALLS WITH PLUM SAUCE
Two-flavor meatballs with a delicious sweet-sour sauce that is to die for. Serve over rice or have as cocktail meatballs, whichever you prefer.
Provided by PalatablePastime
Categories Chicken
Time 40m
Yield 36-48 meatballs
Number Of Ingredients 14
Steps:
- Thoroughly mix together meatball ingredients and form into meatballs by the tbsp; brown on all sides and cook over medium-low heat until cooked through, 15-20 minutes; remove from heat.
- Mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs (w/lid), cook over low heat until mixture is hot and simmering and mixed through.
- Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them.
- Top with lid and simmer 10-15 minutes over low heat.
- Serve with hot steamed rice, if desired.
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