Prep 1 hr
Cook 0 mins
This is a great way to take a classic meatball and make it a little modern with an Asian sauce instead.....trust me......everyone will love them! I made yet, another batch of my quick and delicious Nana's Meatballs. I love making a recipe that I can use in different ways. I used half of the meatballs to have with a traditional red sauce over pasta and the other half with the Asian Sauce. I had two totally different dishes. I like serving the Spicy Asian Meatballs as an appetizer on top of a bed of this delicious Warm Asian Slaw. The next time you want to make meatballs, surprise your family and friends with a little something different. Enjoy!
- 453.59 g meatloaf, blend (pork, veal, beef)
- 1 onion, finely chopped
- 236.59 ml fresh breadcrumb (soft)
- 1 egg, beaten to blend
- 29.58 ml grated parmesan cheese
- 14.79 ml finely chopped fresh parsley
- salt and pepper
Asian Dipping Sauce
- 59.14 ml thai chili pepper sauce (or more if you like hotter)
- 118.29 ml teriyaki sauce
- 14.79 ml toasted sesame seeds (optional)
- 29.58 ml honey
- 1.23 ml ground ginger
- 1.23 ml garlic powder
Warm Asian Slaw
- 473.18-709.77 ml broccoli, slaw
- 29.58 ml butter
- 29.58-44.37 ml sweet n spicy asian dipping sauce
- Preheat the oven to 350 degrees.
- 1. Spray a 9x13" glass baking dish.
- 2. Mix together all meatball ingredients.
- 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish.
- 4. Bake for 30 minutes, until cooked through.
- Asian Dipping Sauce:.
- 1. Combine all dipping sauce ingredients in a small sauce pan and bring just to a boil.
- 2. Turn off heat and continue to stir and remove from heat.
- 3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
- 4. Sprinkle a few sesame seeds on top if you desire.
- 5. This sauce will keep in your refrigerator for a couple weeks.
- Warm Asian Slaw:.
- 1. Saute the broccoli slaw with the butter for about 1 minute.
- 2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.
- Serve the meatballs tossed in the sauce over the warm slaw.
Great appetizer. I could have it as a main course. Loved the sauce, it just made the dish. I did use chicken meatballs that I had leftover but made the same way. I served with tilapia and Asian noodles.