Chestnut Meatballs Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
• Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

Steps:

• Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use., In a large bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece., Preheat oven to 350°. In a large nonstick skillet, saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish., Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.

Steps:

• Heat oven to 375°. Spray jelly roll pan, 15 1/2x 10 1/2x1 inch, with cooking spray. Mix beef, water chestnuts, bread crumbs, milk, soy sauce, salt, green onions and egg in large bowl. Shape into about 36 meatballs, 1 inch in diameter. Place in pan.
• Bake uncovered 25 to 30 minutes or until meatballs are no longer pink in center and juice of beef is clear.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place meatballs in cooker. Mix together remaining ingredients and gently stir into meatballs.
• Cover and cook on low heat setting 2 to 4 hours or until hot. Meatballs will hold on low heat setting up to 2 hours.

Steps:

• In a shallow dish such as a pie plate, reserve ¾ cup of the panko.
• In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
• With wet hands, form the mixture into 26 to 30 meatballs about 1¼ inches in diameter. Roll the meatballs in the reserved panko to coat each.
• Set the oven rack in the middle position and heat the oven to 325 degrees.
• In a large skillet over medium-high heat, heat 2 1/2 cups canola oil until it registers 350 degrees on a deep-fry or instant-read thermometer.
• Carefully add about half of the meatballs and fry until deep golden brown all over, 2 to 4 minutes. Remove to a paper-towel-lined plate to drain.
• Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
• Transfer the meatballs to a rimmed baking sheet, and bake until they are cooked through (160 degrees on an instant-read thermometer), about 7 minutes.
• Transfer to serving platter and serve hot or warm.

Steps:

• Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough.
• Shape into 1- to 2-inch balls.
• Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side.
• Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.

Steps:

• Combine first 5 ingredients; add meats and water chestnuts. Mix well.
• Form into 1-inch meatballs and place on baking sheet.
• Bake at 350°F for 18 to 20 minutes or until done.