HOW TO MAKE CHINESE MEATBALL RECIPES

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CHINESE MEATBALLS RECIPE: HOW TO MAKE IT



Chinese Meatballs Recipe: How to Make It image

These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida

Provided by Taste of Home

Categories     Appetizers

Total Time 03 hours 35 minutes

Prep Time 35 minutes

Cook Time 03 hours 00 minutes

Yield 6 dozen.

Number Of Ingredients 14

2 large eggs, lightly beaten
2 tablespoons soy sauce
1 teaspoon salt
6 green onions, sliced
2 pounds lean ground pork
2 cans (8 ounces each) sliced water chestnuts, drained and chopped
1 cup dry bread crumbs
SAUCE:
1/4 cup cornstarch
1 cup pineapple juice
1/3 cup sugar
4 teaspoons minced fresh gingerroot
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup white vinegar

Steps:

  • Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 41 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

CHINESE MEATBALLS RECIPE - CHINESE.FOOD.COM



Chinese Meatballs Recipe - Chinese.Food.com image

Make and share this Chinese Meatballs recipe from Food.com.

Total Time 1 hours 48 minutes

Prep Time 1 hours

Cook Time 48 minutes

Yield 6 serving(s)

Number Of Ingredients 15

1 lb lean pork, ground
1/4 lb shrimp, minced
1/4 cup water chestnut, minced
1 teaspoon fresh gingerroot, minced
1 whole green onion, minced
3 tablespoons soy sauce, TOTAL
1 tablespoon white wine
1/2 teaspoon salt
1 teaspoon sugar, TOTAL
3 tablespoons cornstarch, TOTAL
1 egg, lightly beaten
2 tablespoons oil
1 1/2 cups chicken broth
1 napa cabbage
1 teaspoon sesame oil

Steps:

  • Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
  • Make twelve meatballs.
  • Heat oil in wok.
  • Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
  • Transfer meatballs to 5-qt saucepan; discard drippings.
  • Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
  • Bring to a boil.
  • Reduce heat to low, cover, and simmer 30 minutes.
  • Meanwhile, core cabbage. Cut base of leaves into 2" squares.
  • Cut leafy tops in half.
  • Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
  • Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
  • Add sesame oil and serve over meatballs.

Nutrition Facts : Calories 230.3, FatContent 11.1, SaturatedFatContent 2.6, CholesterolContent 115.4, SodiumContent 1114.8, CarbohydrateContent 7, FiberContent 0.3, SugarContent 1.4, ProteinContent 23.9

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