GINGER CHICKEN MEATBALLS
This is a twist on the traditional meatball recipe. Enjoy! Top with sliced scallions.
Provided by Sophie
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
- Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
- Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 11.9 g, Cholesterol 106.8 mg, Fat 9.2 g, Fiber 1 g, Protein 29.9 g, SaturatedFat 1.5 g, Sodium 459.6 mg, Sugar 1.3 g
CHICKEN MEATBALLS WITH GINGER AND MISO
These Japanese-inspired meatballs can be baked, poached, or grilled.
Provided by Rhoda Boone
Categories Meatball Chicken Ginger Poach Grill Bake Dinner Kid-Friendly Small Plates
Yield Makes about 20 meatballs
Number Of Ingredients 16
Steps:
- Combine chicken, egg, panko, scallions, soy sauce, miso paste, ginger, and salt in a large bowl. Using your hands, roll mixture into 1" balls, packing firmly. Transfer balls to a rimmed baking sheet or large plate.
- For grilling:
- Divide soy dipping sauce between 2 bowls (half for serving and half for brushing meatballs while cooking). If using wooden skewers, soak 15 minutes. Thread 2 skewers through each meatball, with 2-3 meatballs per pair of skewers.
- Prepare a grill for medium-high, direct heat, or place a grill pan over medium-high heat. Generously oil grates or grill pan. Grill meatballs until light grill marks form, 3-4 minutes. Turn and continue to grill until outside of meatballs are browned, 2 minutes longer.Brush meatballs with sauce, then turn and brush again. Baste and turn until meatballs are glazed and cooked through, about 1 minute more (if they start to burn, reduce heat or move to a cooler part of the grill). Serve with remaining dipping sauce.
- For poaching:
- Bring chicken broth to a simmer in a large pot over medium-low heat; season with salt. Add meatballs and cook, covered, until cooked through, about 15 minutes.
- For baking:
- Preheat oven to 425°F. Grease a glass or metal baking dish with oil.
- Roll meatballs in oil until coated. Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.
- Let meatballs cool 5 minutes in baking dish before serving.
- Do Ahead
- Meatballs can be formed, but not cooked, 1 day ahead. Wrap tightly in plastic and chill.
GINGER MEATBALLS
Sybil Leson of Houston, Texas writes, "These sweet and tangy meatballs have caused many guests to ask, 'What is that delicious flavor?' I often increase the recipe and keep the meatballs warm in a slow cooker."
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the egg, cookie crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place on greased racks in shallow baking pans. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink; drain., In a large skillet, combine the ketchup, brown sugar, mustard and ginger. Add meatballs. Simmer, uncovered, for 15-20 minutes or until heated through, gently stirring several times.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 322mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
SPAGHETTI AND GINGER MEATBALLS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine the beef, ginger, cheese, 1 teaspoon of the garlic, parsley, egg, salt and pepper. Blend well and shape into 20 balls of equal size.
- Heat 1 tablespoon of the oil in a saucepan. Add the remaining 1 teaspoon garlic. Cook briefly and add the tomatoes, oregano, rosemary, pepper flakes, salt and pepper. Bring to a boil and simmer 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet large enough to hold the meatballs in one layer. Add the meatballs and cook until nicely browned all over.
- Combine the meatballs with the sauce and simmer 15 minutes.
- Bring salted water to a boil in a large kettle. Add the spaghetti and stir well until the water returns to a boil. Cook according to manufacturer's instructions. Do not overcook. Drain and return the spaghetti to the kettle. Add the butter and toss. Serve immediately with the meatballs and sauce.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 2254 milligrams, Sugar 7 grams, TransFat 0 grams
PORK MEATBALLS WITH GINGER AND FISH SAUCE
These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
GINGERSNAP MEATBALLS
The unusual and very tasty sauce for these meatballs contains crushed gingersnaps. This is a scaled down adaptation of a recipe that I found in one of my Taste Of Home magazines. I think it is good served with macaroni and cheese and a crisp salad.
Provided by Harley Seashell Pri
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first five ingredients.
- Shape into meatballs any size you choose.
- Brown the meatballs in a little vegetable oil.
- Transfer to a baking dish.
- Combine the rest of the ingredients for the sauce.
- Bring to a boil in a sauce pan.
- Pour the sauce over the meatballs and bake@ 350 for 40-45 minutes.
GERMAN MEATBALLS WITH GINGERSNAP GRAVY
This recipe was one of my mother's favorites, and now my family enjoys it as well. The beauty of this recipe is that the meatballs need not be browned. The gingersnaps are what gives the gravy its rich taste. I have, at times, substituted fresh ground turkey for the beef, and it works just as well.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.
Nutrition Facts : Calories 387 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 985mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 26g protein.
MEATBALLS WITH GINGER SAUCE
This comes from my book with handwritten recipes which I have used for the past 30 years, I think it came from a Huisgenoot wenresep (winning recipe). I have tweaked it over the years to suit my families taste. The whole family enjoys this, and my grandkids eyes light up when I've made this dish!
Provided by Good Looking Cooking
Categories Meat
Time 45m
Yield 20 meatballs, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Soak bread in the milk and mix.
- Add the rest of the ingredients except the oil and flour.
- Form into large meatballs.
- Roll each meatball in the flour.
- Heat the oil in a heavy bottom pan and brown meatballs.
- Transfer to a casserole dish.
- Add the sauce and cover with a lid.
- Bake in a 180 degree celcius oven for about 30 minutes till cooked.
- Ginger Sauce:.
- Mix all the ingredients for the sauce together and add to the meatballs. You do not have to brown the meatballs first. Just add the sauce directly to the uncooked meatballs and bake. Sauce can be halved succesfully.
Nutrition Facts : Calories 745.2, Fat 42.4, SaturatedFat 12.9, Cholesterol 151.4, Sodium 1581.1, Carbohydrate 53, Fiber 2.3, Sugar 23.1, Protein 37.6
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