ASIAN-INSPIRED MEATBALLS AND SPAGHETTI
This one is hot off the press from Eat Boutique blog. The creator, Denise Woodward, said she's been developing this recipe for a year. She finally nailed it by using pork instead of beef, chicken or turkey and even veal. The sesame seeds add crunch to the meatballs and the sauce is definitely umami with it's sweet, sour and spicy flavors. Soba noodles completes the meal.
Provided by gailanng
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, over low heat, add the brown sugar, white wine and soy sauce. Stir and cook just until the sugar melts, about 2 minutes. Add the ginger and Sriracha; stir and continue to simmer over very low heat, for 10 minutes. Remove from the heat; set aside.
- In a large bowl, add all of the meatball ingredients. Using your hands, mix well. Form the mixture into small meatballs.
- In a shallow frying pan, add about a 1/4 inch of safflower oil; heat until hot, about 2 minutes. Add the meatballs a few at a time. Brown each side. Remove to a paper towel. Repeat the process.
- Once all the meatballs are browned, wipe out the excess oil from the frying pan with a paper towel (do not rinse or wash) and place the meatballs back into the pan. Pour the sauce over the top, and let simmer over very low heat for 15 minutes. Stir occasionally to prevent sticking.
- Right before serving, cook the noodles according to the package direction. Drain. Toss with a teaspoon of safflower oil to prevent noodles from sticking.
- Add the meatballs to the noodles. If the sauce is a bit thin, raise the heat and cook down a bit until it is thick. Pour over the noodles, gently toss.
Nutrition Facts : Calories 990.5, Fat 40.9, SaturatedFat 14.4, Cholesterol 169.2, Sodium 2913.2, Carbohydrate 106.2, Fiber 1.9, Sugar 28.8, Protein 49.5
KOREAN MEATBALLS AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
ASIAN-INSPIRED MEATBALLS
This is a variation of my Recipe #226422 with a little Asian flair. It was a big hit with my husband. You could make this recipe as the main course of a meal, or it could work for an appetizer as well.
Provided by MarthaStewartWanabe
Categories Meat
Time 1h20m
Yield 30 meatballs, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Thoroughly combine ground beef, milk, oats, crackers, egg, 1/4 cup onion, 1 teaspoons garlic powder, salt, pepper and chili powder for meatballs.
- Form meat mixture into 1-inch balls and place in a 13x9-inch baking pan.
- Combine catsup, brown sugar, liquid smoke, 1 teaspoons garlic powder, 1/4 cup chopped onion, ginger and sesame oil. Stir mixture until sugar dissolves (will be a bit grainy).
- Pour sauce mixture over meatballs.
- Bake at 350°F for one hour.
- I like to serve this recipe with rice and steamed Asian veggies.
Nutrition Facts : Calories 700.4, Fat 21.3, SaturatedFat 7.8, Cholesterol 132.8, Sodium 2116, Carbohydrate 104.5, Fiber 1.9, Sugar 87.3, Protein 27.6
REAL MEATBALLS AND SPAGHETTI
For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
CHINESE SPAGHETTI AND MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
- Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
- Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
- When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.
SWEET AND SPICY ASIAN MEATBALL AND BROCCOLI NOODLES
Big ginger flavors are a standout in these easy meatballs and tantalizing sauce. Ready in just 35 minutes, this recipe is a great weeknight choice, and perfect for lunch leftovers the next day.
Provided by Cindy Rahe
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Heat oven to 425°F. Line cookie sheet with sides or shallow baking pan with cooking parchment paper.
- In large bowl, mix all Meatball ingredients except broccoli and oil until well combined. Shape meatballs using 1 heaping teaspoonful mixture for each; place in cookie sheet. Arrange broccoli in cookie sheet. Drizzle broccoli with oil.
- Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center, and broccoli is browned around edges.
- While meatballs and broccoli are baking, mix Sauce ingredients.
- Cook and drain capellini as directed on package. Toss capellini with sauce, meatballs and broccoli.
Nutrition Facts : ServingSize 1 Serving
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- After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.
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- Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer the meatballs until fully warmed through, and serve!
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