SOY MEAT BALLS RECIPES
SESAME-SOY MEATBALLS RECIPE | MYRECIPES
Serve these garlicky, spicy meatballs with steamed sugar snap peas and two cups cooked rice tossed with 1 tablespoon chile paste—you'll find it on the ethnic aisle of most supermarkets or at Asian grocers.
Provided by Julianna Grimes
Yield 4 servings (serving size: 5 meatballs)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Combine first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 (1 1/2-inch) meatballs.
- Heat a large cast-iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake meatballs at 400° for 7 minutes or until done.
Nutrition Facts : Calories 241 calories, CarbohydrateContent 10.3 g, CholesterolContent 42 mg, FatContent 11.3 g, FiberContent 0.3 g, ProteinContent 23.5 g, SaturatedFatContent 2.7 g, SodiumContent 491 mg
SWEET 'N' SOY SNACK MEATBALLS RECIPE: HOW TO MAKE IT
My mom gave me this recipe when I got married over 10 years ago. They're great for any occasion because they're easy to make and get eaten quickly.—Jodi Klassen, Coaldale, Alberta
Provided by Taste of Home
Categories Appetizers
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture. Sprinkle with bread crumbs; mix gently. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink; drain. , Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer meatballs to a serving dish; serve with sauce.
Nutrition Facts : Calories 156 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 432mg sodium, CarbohydrateContent 15g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 10g protein.
More about "soy meat balls recipes"
SWEET 'N' SOY SNACK MEATBALLS RECIPE: HOW TO MAKE IT
My mom gave me this recipe when I got married over 10 years ago. They're great for any occasion because they're easy to make and get eaten quickly.—Jodi Klassen, Coaldale, Alberta
From tasteofhome.com
Total Time 45 minutes
Category Appetizers
Calories 156 calories per serving
From tasteofhome.com
Total Time 45 minutes
Category Appetizers
Calories 156 calories per serving
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture. Sprinkle with bread crumbs; mix gently. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink; drain. , Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer meatballs to a serving dish; serve with sauce.
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THE BEST SWEET AND SOUR MEATBALLS | ALLRECIPES
An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!
From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category Appetizers and Snacks, Meat and Poultry, Meatball Appetizer Recipes
Calories 516.3 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category Appetizers and Snacks, Meat and Poultry, Meatball Appetizer Recipes
Calories 516.3 calories per serving
- In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
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VEGAN TVP MEATBALLS - SARAH'S VEGAN KITCHEN
This is a quick and easy high-protein vegan meatball recipe that can easily be made gluten-free.
From sarahsvegankitchen.com
Reviews 4.9
Total Time 25 minutes
From sarahsvegankitchen.com
Reviews 4.9
Total Time 25 minutes
- To pan-fry, heat a few tablespoons of oil in a skillet over medium heat. Fry meatballs for 5-8 minutes, tilting the pan to roll them around occasionally until they are evenly browned.
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GINGER-SCALLION CHICKEN MEATBALLS WITH SESAME-SOY GLAZE ...
Meatballs: We adore them, but we’ve been eating them the same way our entire life. And while there’s nothing wrong with red sauce and spaghetti, there’s a whole universe of other possibilities just waiting to be devoured. Like these ginger-scallion chicken meatballs, for example....
From purewow.com
Reviews 4.8
Total Time 45 minutes
Calories 328 calories per serving
From purewow.com
Reviews 4.8
Total Time 45 minutes
Calories 328 calories per serving
- 1. Make the meatballs: Preheat the oven to 400?F. Line a baking sheet with aluminum foil and spray lightly with nonstick spray. 2. In a large bowl, combine the eggs, salt, scallions, garlic, ginger and panko. Add the ground chicken and, using clean hands, mix until combined. 3. Using your hands or a spoon, form the mixture into golf-ball-size meatballs and arrange on the prepared baking sheet, spacing the meatballs about 1 inch apart. (You may need to bake them in batches.) Bake until the meatballs are browned and fully cooked (the internal temperature reads 165?F on an instant-read thermometer), 20 to 25 minutes. At this point, the cooked meatballs can be stored in an airtight container in the freezer for up to 1 month. 4. Make the glaze: In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and onion and bring to a gentle simmer. 5. In a small bowl, combine the cornstarch with 1 tablespoon cold water and whisk to combine. Add the cornstarch slurry to the soy-sesame mixture, whisking constantly until the sauce thickens slightly. Remove from the heat and set aside. 6. To serve, gentle toss the meatballs in the glaze or serve on the side for dipping. To make a rice bowl, serve with steamed white rice and assorted raw vegetables, such as sliced carrots, sliced cucumbers, shredded cabbage and sliced scallions. Garnish with sesame seeds.
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SWEDISH SOY MEATBALLS RECIPE - FOOD.COM
The 2005 World Tour is next headed to Scandinavia. Posting this for my vegetarian teammates. Don't want to see them go hungry this week. :-)
From food.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 201.3 per serving
From food.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 201.3 per serving
- Bake in preheated oven for 30 minutes.
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VEGAN TVP MEATBALLS - SARAH'S VEGAN KITCHEN
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From sarahsvegankitchen.com
Reviews 4.9
Total Time 25 minutes
From sarahsvegankitchen.com
Reviews 4.9
Total Time 25 minutes
- To pan-fry, heat a few tablespoons of oil in a skillet over medium heat. Fry meatballs for 5-8 minutes, tilting the pan to roll them around occasionally until they are evenly browned.
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PINEAPPLE MEATBALLS RECIPE - FOOD.COM
This is a family favourite; my teenage son eats at least 2 servings himself. Cooking time includes the browning of the meatballs, although you can brown them in the oven on a cookie sheet and make the sauce at the same time, saving yourself a little time.
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 559.5 per serving
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 559.5 per serving
- If you want a lot, this recipe doubles well.
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine asian
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine asian
- In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.
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From marionskitchen.com
From marionskitchen.com
- For the meatballs, place the breadcrumbs and a ¼ cup of the chicken stock into a small bowl. Mix and allow to soak for a minute until softened. In the meantime, place remaining meatball ingredients in a large bowl along with 3 tablespoons of the Honey Soy Garlic Marinade. Add the softened breadcrumbs and mix until just combined. Try not to over mix, as the more you mix the tougher the meatballs will become. Roll into golf ball-sized meatballs. Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 3-4 minutes or until golden brown (but not quite cooked through). Transfer meatballs to a plate and set aside for later. Add the ginger straight into the same pan and cook for 2 minutes. Then add the meatballs back into the pan and pour over the remaining bottle of the Honey Soy Garlic Marinade. Turn the heat down to medium and cover with a lid. Cook for 3-4 minutes or until the meatballs are cooked through. Remove from heat. Top the cabbages leaves with cucumber and then top with meatballs and sauce. Scatter over coriander leaves and serve. *NOTES: If you can’t find my Marion’s Original Honey Soy Garlic Marinade in your area, you can try my homemade version here).
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