Peanut And Ginger Pork Meatballs Recipes
PEANUT AND GINGER PORK MEATBALLS
This is a low glycemic index recipe, as far as I can tell, as that is how I eat. I think it should be suitable for diabetics, please someone let me know if it isn't. I didn't want to fry the meatballs as I wasn't feeling well, so I did something new for me and simmered them instead. They came out with a very nice texture, I hope it works for you as well. My so-particular husband took two helpings, which is a good sign.
Provided by HelloKiwi
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix pork mince, egg, kumera, soy sauce and rolled oats together in a bowl. Set aside.
- Heat oil in your largest, lidded, pot.
- Fry onion, garlic, ginger, and chili for about one minute.
- Add remaining ingredients except for the peanut butter and half of the salt so you can adjust later.
- Simmer this sauce for about 5 minutes.
- Use the pork mixture to make meatballs about the size of a small egg, and place them carefully on top of the simmering sauce. Use a spoon to make sure they all have some sauce poured over them.
- Simmer with the lid on for about 30 minutes while checking and stirring very gently once or twice.
- Add peanut butter by using some of the sauce to thin it down before pouring it into the pot.
- Taste and add remaining salt if needed.
- Serve with salad.
Nutrition Facts : Calories 440.2, Fat 28.5, SaturatedFat 9.3, Cholesterol 124.9, Sodium 2149.8, Carbohydrate 22.1, Fiber 4, Sugar 8.5, Protein 25.1
PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
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
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