HOISIN & WATER CHESTNUT MEATBALLS
Steps:
- Preheat oven to 375F (190C). Line a baking sheet with parchment paper or tin foil for easier clean up. Place a greased wire rack onto baking sheet.
- Whisk egg, breadcrumbs & sauce in a medium bowl. Let stand for 5 minutes for the breadcrumbs to soften. Add the remaining ingredients. Mix thoroughly - I like to use my hands for this.
- Using a tablespoon measure, drop tablespoons of the mixture onto the wire rack. Then, using slightly wetted hands, roll each tablespoon into a ball & place back on the wire rack in a single layer. Spray with cooking spray. Bake for 25 to 30 minutes or until browned & cooked.
Nutrition Facts : Carbohydrate 2 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 47 mg, Fiber 1 g, Sugar 1 g, Calories 44 kcal, ServingSize 1 serving
PORT MEATBALLS WITH WATER CHESTNUTS
Number Of Ingredients 14
Steps:
- Mix pork with 2 Tbsp cold water. Then add green onion, ginger, soya sauce, wine, chestnuts, egg and cornstarch. Mix well. Heat oil in frying pan. Wet left hand and place 2-3 Tbsp of pork mixture in palm of hand and close fingers. An amount about the size of a walnut will spurt from the top of the fist. With a wet spoon remove the ball and drop in hot oil. Balls will rise to the top and become golden. Fry about 1 minute. Mix sauce ingredients in a pot. Bring to a boil until slightly thickened. When all the balls are cooked, add the seasoning sauce and mix in a serving bowl.
CHESTNUT MEATBALLS
Make and share this Chestnut Meatballs recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 23m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients; add meats and water chestnuts. Mix well.
- Form into 1-inch meatballs and place on baking sheet.
- Bake at 350°F for 18 to 20 minutes or until done.
Nutrition Facts : Calories 548.5, Fat 34, SaturatedFat 12.2, Cholesterol 111.6, Sodium 1097.2, Carbohydrate 28.9, Fiber 2.2, Sugar 3.7, Protein 30.4
HAWAIIAN-STYLE MEATBALLS
These sweet and sour Hawaiian meatballs add pizzazz to any appetizer or as a side dish.
Provided by PacNWCook
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
- Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.2 g, Cholesterol 54.9 mg, Fat 9.5 g, Fiber 0.7 g, Protein 17.2 g, SaturatedFat 3.7 g, Sodium 243.5 mg, Sugar 15.9 g
WATER CHESTNUT MEATBALLS
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients. Mix well. 2. Shape into small balls about the size of walnuts. Brown in 2 tablespoons butter. Serve with prepared horseradish.
Nutrition Facts : Nutritional Facts Serves
SPICED CHICKEN AND WATER-CHESTNUT MEATBALLS
From Brooke Vosika, executive chef of the Four Seasons Hotel Boston, and William Kovel, chef de cuisine at Aujourd'hui. Published in the Boston Globe on January 25, 2009.
Provided by WorkingMom2three
Categories Chicken
Time 40m
Yield 26 1.25, 26 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish such as a pie plate, reserve ¾ cup of the panko.
- In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
- With wet hands, form the mixture into 26 to 30 meatballs about 1¼ inches in diameter. Roll the meatballs in the reserved panko to coat each.
- Set the oven rack in the middle position and heat the oven to 325 degrees.
- In a large skillet over medium-high heat, heat 2 1/2 cups canola oil until it registers 350 degrees on a deep-fry or instant-read thermometer.
- Carefully add about half of the meatballs and fry until deep golden brown all over, 2 to 4 minutes. Remove to a paper-towel-lined plate to drain.
- Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
- Transfer the meatballs to a rimmed baking sheet, and bake until they are cooked through (160 degrees on an instant-read thermometer), about 7 minutes.
- Transfer to serving platter and serve hot or warm.
Nutrition Facts : Calories 70.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 10.1, Sodium 81.3, Carbohydrate 9.1, Fiber 0.7, Sugar 1, Protein 5.5
BONE-CRUNCHING MEATBALLS
Water chestnuts are the secret ingredient in these unique meatballs. Kids will love the "bone-like" crunch the chestnuts add when they bite into each meatball!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use., In a large bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece., Preheat oven to 350°. In a large nonstick skillet, saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish., Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.
Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHINESE MEATBALLS RECIPE - (4.5/5)
Provided by á-5531
Number Of Ingredients 12
Steps:
- In large bowl mix bread crumbs & milk to combined. Add pork, egg, water chestnuts, soy sauce, sesame oil, salt and chopped cilantro. Combine well; use hands for better mixing. Form into small meatballs and place on a jellyroll pan. Bake in preheated 350 degree oven 20 minutes until browned and cooked through. Serve warm. Either toss in hoisin, sweet sour or a thick teriyaki sauce, or serve sauces on the side. ** Also good made as meatloaf!
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