Best Meatball Lo Mein Recipes
ONE POT SESAME CHICKEN MEATBALLS & LO MEIN
Sesame Chicken Meatballs & Lo Mein Recipe. Our most popular one pot recipe combines your favorite chinese take out flavors with an easy at home dinner
Provided by Melissa
Time 35m
Number Of Ingredients 24
Steps:
- Combine ground chicken, egg, panko, garlic, onion powder, ginger, pinch of salt & pepper in a bowl. Mix well. Use hands to shape into 2" meatballs. Sprinkle with sesame seeds.
- Heat a skillet over medium , drizzle with olive oil, add meatballs. Cook evenly on all sides for 15 minutes or until internal temperature reaches 165. Pour sesame oil evenly around the pan during the last few minutes of cooking.
- Remove the meatballs, set aside. Reduce temperature to medium low.
- Add lo mein noodles to the pan and cover with water, cook until al dente. Drain water.
- Add sauce ingredients, bring to boil , stir in slurry mixture. Reduce to simmer. Mix well.
- Add veggies, lo mein and meatballs back to pan.
- Cover and cook 5 minutes or until heated through.
Nutrition Facts : Calories 420 calories, Carbohydrate 37 grams carbohydrates, Fat 20 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, ServingSize 1, TransFat 0 grams trans fat
LO MEIN WITH HOISIN MEATBALLS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler; line a baking sheet with foil. Mix the ground beef, 1/4 cup water, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 teaspoon ginger, 3/4 teaspoon salt and a few grinds of pepper. Form into 12 meatballs. Arrange on the prepared baking sheet and broil, turning once, until browned and cooked through, 6 to 7 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse under cold water. Toss with 1 teaspoon vegetable oil to prevent sticking. Whisk 1/3 cup water, the oyster sauce, sesame oil, remaining 1 tablespoon hoisin sauce, 1/4 teaspoon salt and a few grinds of pepper in a liquid measuring cup.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the remaining 2 minced garlic cloves and 2 teaspoons ginger, the scallions (reserve some of the greens for topping), cherry tomatoes and snow peas. Stir-fry until the snow peas are bright green, 30 seconds to 1 minute. Add the noodles and toss. Pour in the sauce mixture and toss until mostly absorbed, 1 to 2 minutes. Divide the noodle mixture and meatballs among bowls. Top with the reserved scallion greens.
MEATBALL LO MEIN
This recipe was created for the Ninja Chef's Chopped challenge. Our secret ingredients this week was; Whole Wheat Bread, Italian Sausage & Ramen Noodles. Working on an Asian theme, I immediately thought of "lo mein"... then I said to myself, "self", why not sausage meatballs. This came out absolutely amazing!! My brother...
Provided by Didi Dalaba
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 29
Steps:
- 1. Preheat oven to 375F. Take out your sausage. I used Bob Evan's Italian Sausage, which has a milder flavor rather than butcher bought.
- 2. In a medium bowl, add your meatball ingredients and using a small melon scoop, make your meatballs and roll again slightly to ensure perfect balls. Place balls on a foil and non-stick spray lined pan to ensure easier clean up.
- 3. Bake at 375F for approximately 15-17 minutes. Take out oven and set aside.
- 4. As meatballs are baking, in a medium saucepan add 4-6 cups water, bring to boil. Start dicing your vegetables. Start with your celery, slice on an angle.
- 5. Now your carrots.
- 6. Finish off with your onion and set aside all veggies.
- 7. In a saute pan, add your oil and sesame oil. Once hot, add your onions, saute for about 1 minute. Add your celery and carrots. Stir and continue cooking for 4-5 minutes, till veggies are just starting to get tender.
- 8. Add all sauces and seasonings. Let simmer for a 1-2 minutes. Meanwhile, in a small bowl, incorporate corn starch and orange juice, stir till smooth, add to sauce. Add your meatballs and simmer sauce till slightly thickened and meatballs have been heated thru.
- 9. As sauce is simmering, open ramen noodles, (discarding packet seasoning mix), and add to boiling water. Let simmer for 4-6 minutes, till tender. Drain well and add evenly to bowls.
- 10. Sauce should be ready at this point. Divide sauce evenly between bowls and sprinkle with toasted sesame seeds and chopped cilantro if preferred. Grab your chopsticks and ENJOY!!
LO MEIN NOODLES
I love this dish, it's deceptively simple. If you have all the ingredients you can have a plate of delicious noodles on the table within 15 to 20 minutes with prep included. There really isn't such thing as a "Lo Mein" noodle so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be Lo Mein, Chow Mein, egg noodles, or pancit noodles. Most markets have Japanese Yaki Soba noodles in the cold case and those would work perfectly. Cooking spaghetti or fettuccine al dente, cold water rinsing, then allowing to dry in a colander will also make a great lo Mein. The traditional difference between Lo Mein and Chow Mein is Lo Mein is a soft noodle with some gravy and chow Mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted and over the 200 years Chinese food has existed in America and with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high temp oil like canola or peanut for cooking.
Provided by Jet Tila
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
- For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
- Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
- Stir the sauce, pour into the pan and incorporate all ingredients well.
- Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
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