Asian Inspired Meatballs With Plum Sauce Recipes

Steps:

• 1. Soak the bread in the buttermilk and mix it with your fingers until it is almost completely liquefied. Mix all ingredients for meatballs together until well incorporated. Adding more of less breadcrumbs to meet desired texture for meatballs. Roll into balls
• 2. Preheat oven 350 degrees. Add oil to large skillet, brown meatballs in oil rotating the pan to get a good sear on all sides. Remove meatballs with slotted spoon to baking pan. When all meatballs have been browed bake for 10 to 20 minutes depending on size of meatballs.
• 3. Remove meatballs from oven place back in large skillet and pour plum sauce over top. cook a couple of minutes to warm sauce. Place on toothpicks and ready to serve. Makes between 40 and 80 meatballs depending on size.

Steps:

• 1. In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef and pork over mixture and mix well (mixture will be soft). ( I sometimes add some flour if too soft) Shape into 1-in. balls.
• 2. In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish.
• 3. In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs.
• 4. Cover and bake at 350° for 30-45 minutes or until cooked through. I always double the batch, and never any leftovers.

Steps:

• Thoroughly mix together meatball ingredients and form into meatballs by the tbsp; brown on all sides and cook over medium-low heat until cooked through, 15-20 minutes; remove from heat.
• Mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs (w/lid), cook over low heat until mixture is hot and simmering and mixed through.
• Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them.
• Top with lid and simmer 10-15 minutes over low heat.
• Serve with hot steamed rice, if desired.

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.

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix meatball ingredients. Shape into about 36 (1-inch) meatballs. Place in pan.
• Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
• Spray 3- to 4-quart slow cooker with cooking spray. Transfer meatballs to slow cooker. In small bowl, mix sauce ingredients. Add sauce to meatballs; stir gently to mix.
• Cover; cook on Low heat setting 2 to 4 hours.

Steps:

• In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. , Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly.

Steps:

• In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.