ASIAN PORK MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings (about 18 meatballs)
Number Of Ingredients 20
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
- Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
- Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.
HOISIN MEATBALL LETTUCE WRAPS
I make these tangy-sweet appetizers every year during the holidays, and it doesn't take long for them to disappear.-Elaine Sweet, Dallas, Texas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 20
Steps:
- Place cornstarch in a shallow bowl. In a large bowl, combine the next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls; coat with cornstarch., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium heat. Brown meatballs in batches, adding additional oil as needed. Remove with a slotted spoon; drain on paper towels., Add sauce ingredients to skillet; cook and stir over medium heat until blended. Return meatballs to pan; bring to a boil. Reduce heat; simmer, uncovered, until meatballs are glazed and cooked through, 5-8 minutes, stirring occasionally. Serve meatballs in lettuce leaves; sprinkle with cilantro.
Nutrition Facts : Calories 69 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 99mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
ASIAN TURKEY MEATBALLS IN LETTUCE CUPS
Make and share this Asian Turkey Meatballs in Lettuce Cups recipe from Food.com.
Provided by kbillq
Categories Meatballs
Time 25m
Yield 6 meatballs, 4 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil, and pepper flakes; set aside at room temperature.
- For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs.
- Lightly coat a large nonstick skillet with cooking spray and heat to medium-high. Add meatballs in two batches and cook, turning occasionally, until browned on all sides, 5 to 7 minutes for each batch.
- Lay 3 lettuce leaves on each of 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing and serve.
- Per serving: 180 calories, 6 g fat, 0.5 g saturated fat, 30 g protein, 4 g carbohydrates, 0 g fiber, 480 mg sodium.
Nutrition Facts : Calories 186.5, Fat 4.9, SaturatedFat 0.9, Cholesterol 70.4, Sodium 502.3, Carbohydrate 5.4, Fiber 1.2, Sugar 1.7, Protein 29.4
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