ASIAN PORK MEATBALL RECIPE RECIPES
ASIAN PORK MEATBALLS RECIPE | BBC GOOD FOOD
Fresh, zingy meatballs served with an oriental dipping sauce – great party food for family or friends
Provided by Antony Worrall Thompson
Categories Buffet, Snack, Starter
Total Time 1 hours
Yield Makes 20, serves 4 adults and 4 kids
Number Of Ingredients 15
Steps:
- Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
- Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
- Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
- Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.
Nutrition Facts : Calories 51 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 5 grams protein, SodiumContent 0.57 milligram of sodium
CHINESE PORK MEATBALLS RECIPE | ALLRECIPES
These meatballs are easy to make and taste fantastic. Pork meatballs are deep-fried until golden, then simmered in a seasoned chicken stock. Garnish with cilantro and enjoy with freshly cooked rice.
Provided by Chelsea
Categories Meat and Poultry Pork Ground Pork Recipes
Total Time 41 minutes
Prep Time 15 minutes
Cook Time 26 minutes
Yield 8 meatballs
Number Of Ingredients 11
Steps:
- Combine pork, eggs, 1/2 cup plus 1 1/2 tablespoon cornstarch, spring onions, ginger, salt, and soy sauce in a large bowl. Mix well and form into 8 balls.
- Heat oil in a large wok over medium heat. Cook meatballs in the hot oil until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
- Drain all but 2 tablespoons oil from the wok. Return meatballs to the wok; add enough chicken broth to just cover meatballs. Bring to a boil. Reduce heat to low; simmer until meatballs are no longer pink in the center, about 15 minutes.
- Mix remaining 1 tablespoon cornstarch with water in a bowl. Stir into the wok until chicken broth thickens, 3 to 5 minutes. Transfer to a serving dish.
Nutrition Facts : Calories 474.1 calories, CarbohydrateContent 20.2 g, CholesterolContent 148 mg, FatContent 35.1 g, FiberContent 0.4 g, ProteinContent 18.5 g, SaturatedFatContent 8.5 g, SodiumContent 1318.5 mg, SugarContent 0.4 g
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