Asian Meatballs

"A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by rosaacevedo85 photo by rosaacevedo85
Ready In:
40mins
Ingredients:
15
Yields:
48 meatballs
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ingredients

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directions

  • Preheat the oven to 400 degrees F.
  • In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.
  • use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.
  • Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
  • Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside.
  • When the meatballs are done, remove them from the pan to cool.
  • Place the roasting pan over medium heat and add the garlic and ginger.
  • Cook, stirring for 30 seconds.
  • Add the chicken stock, stirring up any cooked on bits.
  • Stir in the remaining soy sauce, brown sugar, and chili paste.
  • Bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.
  • Pour the warm sauce over the meatballs and toss to coat.
  • The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).
  • Serve with toothpicks.

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Reviews

  1. Very flavorful meatballs! I used 2 links of Italian sausage, and I think that was just right. I did not see where to divide the ginger in the first step, so I just threw the whole teaspoon into the meat mixture and that was just fine.
     
  2. This was wonderful, but with LOTS more spices. I added about a 1/4 cup of soy sauce to the meatball mixture. I doubled the sauce, but basically quadrupled (or more) the sauce spices. Got lots of compliments.
     
  3. We love these meatballs.My kids have decided this was a great risk.The sauce really makes these meatballs nice.Thanks for the recipe.
     
  4. Very Nice!! Make extra sauce!
     
  5. This was very good. The different textures withing the meatballs were excellent. I subsituted parsley for the cliantro and it turned out great. Next time I will double the recipe because they were that big of a hit.
     
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Tweaks

  1. Hi Gay What A great recipe this is!!!I love the flavor.I made this for a potluck at work and everyone wanted the recipe.I coulnt find chili paste so I used chili garlic sauce instead...Its still very thick stuff.I also didnt want to do all the shaking involved to make them brown so I baked them for almost all the time required and then put them under the broiler for the last few minutes of their baking time.I followed the rest of the recipe exactly and they came out great!!! I will be making these again soon.
     

RECIPE SUBMITTED BY

I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.
 
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