pork meatballs

Recipe video above. The beautiful, fresh Thai flavour in these meatballs are amazing! Truly like something you&#x27;d get at those posh Thai restaurants. These aren&#x27;t authentic Thai, as far as I know there really aren&#x27;t meatballs in Thai cuisine (at least, not like this, they have them in soups), but all the flavourings in this are real-deal-Thai.

Thai Meatballs

lemongrass paste (or finely chopped fresh) (Note 1)

tsp grated ginger

garlic (, minced)

kaffir lime leaves,

Thai

coriander/cilantro (, leaves and stem finely chopped (Note 4))

tsp sugar (any)

fish sauce (can sub with soy sauce if required)

panko breadcrumbs ((+ extra 1/4 cup if needed))

Oil spray

lime juice (,

Coriander/cilantro leaves (, finely sliced large red chillies)

jasmine rice

Preheat oven to 220C/430F (standard) or 200C/390F (fan / convection).

Place a rack on a tray (optional, rack keeps balls slightly rounder).

Place Meatball ingredients in a bowl (except oil spray), mix well with your hands. Only use extra breadcrumbs if necessary - sometimes, chicken mince can be quite wet. Scoop up 1 slightly heaped tablespoon and roll into a ball (about 3cm / 1.25" diameter). (Note 6 for my way)

Spray rack well with oil and place the meatballs on the rack.

Spray meatballs generously with oil, then bake for 20 - 25 minutes or until a bit browned. They should be beautifully soft - see video!

Serve warm with Sauce, garnished with coriander and chillies if desired.

Place ingredients in a bowl and mix. Set aside for at least 10 minutes before using.

Sauce:

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Spaghetti & meatballs

pork sausages

kg beef mince

onion, finely chopped

½ a large bunch flat-leaf parsley, finely chopped

parmesan, grated, plus extra to serve (optional)

breadcrumbs

eggs,

olive oil,

olive oil

garlic cloves, crushed

tomatoes

milliliters red wine (optional)

tbsp caster sugar

½ a large bunch of flat-leaf parsley, finely chopped

few basil leaves (optional)

First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>.

Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.

Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> – the meatballs will brown better if spaced out a bit.

Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

Meanwhile, make the sauce. Heat the olive oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large saucepan</a>. Add the garlic cloves and sizzle for 1 min.

Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra <a href="https://www.bbcgoodfood.com/glossary/parmesan-glossary">parmesan</a> and a few basil leaves, if you like.

These Instant Pot meatballs take less than 20 minutes to cook from start to finish &amp; are glazed with a sweet and savory Asian style glaze.

Asian Glazed Instant Pot Meatballs

pork

garlic

ginger

Shaoxing wine (Chinese rice wine)

soy sauce

panko bread crumbs

salt

sesame oil

black pepper

green onions

coconut oil ((substitute vegetable or avocado oil))

oyster sauce

Shaoxing wine

coconut sugar

chili garlic sauce

chicken broth

Combine all the meatball ingredients in a bowl and mix with your hands until combined. **Don&#039;t overmix or the meatballs could become tough - mix just enough that the ingredients are combined.

Roll the pork mixture into 1 inch balls and place them on a baking sheet (or any flat surface).

Heat the coconut oil in the Instant Pot on the normal sauté setting.

Add the meatballs (you&#039;ll need to cook in 2 batches) and brown on both sides (about 2 minutes per side). Remove and cook the next batch.

While the meatballs are cooking, combine the glaze ingredients in a bowl and whisk together.

When the meatballs are done browning, turn the Instant Pot off and add all the meatballs back into the pot with the sauce/glaze.

Cook on high pressure for 5 minutes. Turn the Instant Pot off and let the pressure release naturally for 10 minutes. Use the quick release to release any remaining pressure.

OPTIONAL: If you&#039;d like a thicker sauce, turn the Instant Pot to the sauté setting. Mix 2 teaspoons of cornstarch with 2 teaspoon of water and slowly pour in the Instant Pot, stirring until the sauce is glassy and thickened.

Serve with steamed white rice, over noodles, or as an appetizer.

My favorite meatballs! Asian Pork Meatballs in a Ginger Honey Glaze. I have them every New Years Eve or Day. AND they just so happen to be gluten-free.

Asian Pork Meatballs

For The Meatballs

TBS minced sweet or red onion

garlic (minced)

tsp minced ginger

TBS sesame oil

salt & pepper

Ginger Garlic Sauce

tsp minced garlic

TBS minced ginger

TBS rice wine vinegar

TBS honey

Chili

cornstarch

Cilantro

For Meatballs:

Combine all ingredients together and form balls. They will be wet. It's fine, just get them to hold together. Place on a baking sheet until ready to cook.

When ready to cook, preheat oven to 350 degrees.

Use a small amount of olive or grapeseed oil (2-3 TBS or so) to fry the meatballs until nicely browned. Place on a baking sheet and bake another 10 minutes until cooked through.

For Spicy Ginger-Honey Sauce

In a frying pan with sides, combine sesame oil, garlic and ginger and saute for 1-2 minutes until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste &amp; adjust. Place meatballs in your pan, coat with sauce, garnish with cilantro leaves (if you like)and serve.

This recipe for Vietnamese Meatballs (Xiu Mai) is a pure comfort-food dish. The tender pork meatballs are flavorful and have delicious crunch from the jicama. Cooked in a homemade tomato sauce, these hearty meatballs are absolutely mouth-watering. Super-versatile, the meatballs can be enjoyed for breakfast, as a small meal or appetizer. Serve the Vietnamese Meatballs with lots of crusty bread for dipping in the zesty sauce. Enjoy!

Vietnamese Meatballs (Xiu Mai)

oz jicama (finely diced)

lb pork

Tbsp fish sauce

Tbsp corn starch

tsp black pepper

lbs tomatoes

Tbsp vegetable oil

tomato paste

Tbsp sugar

water

tsp corn starch

Remove the jicama skin using a vegetable peeler. Finely dice the jicama.

Cut off the white (root) portion of the green onions and finely chop. Chop the green onion stems. Transfer the green onion stems into a small bowl and set aside for later.

In a medium bowl, add the ground pork, jicama, green onion (white) root, garlic, fish sauce, corn starch and ground black pepper. Mix together by hand combining all of the ingredients well. Combine just until everything sticks together.&nbsp;Avoid over-working the meat mixture as this will make the meatballs tough.

Using a tablespoon, scoop out some of the meat mixture and transfer to a large plate. Continue making small mounds until all the meat mixture is used. Wet your palms with water to prevent sticking. Gently roll each of the mounds into a ball.

Making the Meatballs

Chop the tomatoes.

Heat a large skillet over Medium High heat and when hot add vegetable oil. Add the minced garlic and tomato paste. Stir fry for 15-20 seconds. Add the chopped tomatoes and combine together. Add the sugar, fish sauce and water. Stir together combining the ingredients. Bring the liquid to a boil. Reduce the heat to Medium Low, cover the pan and cook for 5 minutes.

Making the Sauce

Make room in the center of the skillet by pushing the tomatoes to the side. Gently transfer the meatballs into the sauce. Cover and cook on Medium Low heat for 5 minutes. After this time, rotate the meatballs and cook for another 5 minutes.

To make the thickener, mix the corn starch and water until smooth. Add to the sauce. Combine gently and continue cooking for another 2-3 minutes. Top with ground black pepper.

To serve, transfer a few meatballs into a small bowl along with a generous amount of tomato sauce. Top with the chopped green onion stems. Enjoy these scrumptious Vietnamese Meatballs with crusty bread.

Cooking the Meatballs

https://www.youtube.com/watch?v=g0J7R4rKFDc

Sharing an easy recipe for Vietnamese Meatballs (Xiu Mai), tender pork meatballs cooked in a zesty tomato sauce. These meatballs are flavorful and delicious. Serve with crusty bread for a tasty meal or as an appetizer at your next party. Enjoy!

Written recipe: http://runawayrice.com/appetizers/vietnamese-meatballs/

Tools used in this video:

EcoSmart PolyFlax Cutting Board http://amzn.to/2xRFcjP

OXO Good Grips Swivel Peeler http://amzn.to/2Afet2u

Prepworks by Progressive Magnetic Measuring Spoons http://amzn.to/2j0nUig

Libbey Set of 4 Clear Glass Dinner Plates http://amzn.to/2ipB2t0

Anolon Advanced Hard Anodized Nonstick 14-Inch Mega Skillet http://amzn.to/2zevCeq

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Ingredients:

Meatballs:
4 oz or 1 cup jicama, finely diced
3 green onions
1 lb ground pork
1/2 tsp garlic, minced
1 Tbsp fish sauce
1 Tbsp corn starch
1/2 tsp ground black pepper

Sauce:
2 lbs or 4 medium tomatoes
1/2 Tbsp vegetable oil
1/2 Tbsp garlic, minced
1 1/2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp fish sauce
1 1/2 cups water
1/4 tsp ground black pepper

Thickener:
2 tsp corn starch
2 tsp water

Yields: 6 servings, approximately 28 meatballs

Nguyên liệu:

Thịt viên:
110 g củ sắn sắt nhỏ 
3 tép hành lá
450 g thịt heo xay
1/2 m. cà phê tỏi băm
1 m. canh nước mắm
1 m. canh bột nắp
½ m. cà phê tiêu xay
 
Nước sốt:
900 g cà chua, 4 trái vừa
½ m. canh dầu ăn
½ m. canh tỏi bằm
1 ½ m canh tương cà chua
1 m. canh đường
1 m. canh nước mắm
360 ml nước
¼ m. cà phê tiêu xay
 
Làm sệt nước sốt:
2 m. cà phê bột năng
2 m. cà phê nước
 
Được: 6 phần ăn, 28 viên xíu mại


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Music
Montauk Point Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
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Ahem. I present to you THE meatball of all meatballs. There's an oddity in the list of ingredients, but believe me when I tell you; these will be the talk of your dinner party. These meatballs are incredibly juicy. The Ukrainian way is to serve katleti (meatballs) along side potatoes and salad, but I do think they'd taste great as sliders too. Yum, yum!

Juicy Pork Meatballs (Kotlety)

black bread

small/medium onion (finely chopped)

egg (lightly beaten)

tsp Mrs. Dash seasoning

Salt

Tbsp mayo.

bread crumbs

Oil to Saute (I used extra light olive oil)

Dry your bread slices in the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.

Once bread is fully dried, soak it in water for 10 mins then squeeze out the water and drain really well. I placed a bowl over the bread crumbs inside of my colander to help drain it. Break bread into crumbs.

Saute onions in a medium pan over medium/high heat until golden brown then set aside.

Place ground pork into a large mixing bowl. Add moist bread crumbs, sautéed onion, 1 beaten egg, 1/2 tsp Mrs. Dash seasoning, 3/4 tsp salt, 1/8 tsp black pepper and 1 Tbsp Mayo. Mix until well combined.

Form 1 1/2" meatballs and slightly flatten each one. Roll meatballs in bread crumbs and arrange on a platter.

Heat a large non-stick pan (I used my cast iron skillet) over medium heat with 2 Tbsp oil. Once oil is hot, add 1/2 of the prepared meatballs (about 10) and cook about 2-3 minutes per side, adding more oil as needed. Saute until meatballs are golden brown on the outside and cooked through. Remove to a plate lined with a paper towel.

Lion's Head Chinese Meatballs are tender and juicy homemade pork meatballs packed with Asian seasonings and tossed in a sweet and sticky sauce.

Lion's Head Chinese Meatballs

eggs

Shaoxing cooking wine (or mirin)

green onions, finely chopped

brown sugar

ginger,

garlic,

black pepper (or white pepper)

flour (or cornstarch)

In a large mixing bowl, combine pork with breadcrumbs, eggs, Shaoxing cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper.  Mix well until uniform in consistency.

Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.

Cook the meatballs in the air fryer or oven.

In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.

In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.

Make the Meatballs:

In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves.

Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached. 

Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, and drizzle any extra sauce from the pan on top.

Make the Sweet Soy Sauce:

I made these for dinner and they were a hit!

I will definitely be making this again soon!

These were amazing! So delicious and soft and perfectly seasoned. We loved the sweet soy sauce with them. I made enough for two meals and one is in the freezer for an easy weeknight meal. I want to use this recipe with chopped shrimp to make wontons, I think it would be perfect :) Thank you!

Bún chả (Vietnamese Meatballs) are simple, light, fresh, and perfect for a hot summer day or as a make-ahead meal.

Bún chả

pork (4.49)

garlic, finely chopped (0.24)

shallot (0.68)

Tbsp lemongrass (0.60)

Tbsp honey (0.24)

Tbsp fish sauce (0.23)

salt (0.05)

tsp pepper (0.02)

lime juice (about 2 limes) (1.20)

water (0.00)

Tbsp fish sauce (0.68)

Thai red chili pepper (0.10)

garlic, minced (0.08)

Tbsp sugar (0.02)

carrot, thinly sliced (0.16)

rice vermicelli noodles (2.99)

butter lettuce (1.59)

mint (2.19)

carrot, sliced (0.16)

cucumber, sliced (0.50)

Chop the garlic and shallots, and mince the lemongrass.

In a large mixing bowl, mix together the pork, fish sauce, salt, pepper, honey, lemongrass, shallots, and garlic. Set the mixture aside for 1 to 2 hours in the fridge.

Shape the mixture into small meatballs (about 20 meatballs), and then gently flatten them a bit.

In a large skillet over medium heat, heat the oil and add the meatballs in a single layer. Cook the meatballs until they are golden and caramelized, around 2 to 3 minutes per side. Set the cooked meatballs aside.

For the Meatballs:

Whisk the sauce ingredients together and adjust to your tastes. Optional: heat the water and whisk the sugar in to dissolve before adding the rest of the ingredients.

For the Sauce:

Prepare the vermicelli noodles according to package instructions (usually cook 2-3 minutes in a pot of boiling water).

Serve the noodles with the meatballs along with a handful of lettuce, mint, carrots, and cucumbers with the nuoc cham on the side.

For the Bowls:

Ever heard of Moink Balls? That&#039;s okay, all you need to know is that they are smoked bbq pork meatballs wrapped in bacon and smoked on the pellet grill. The flavor is amazing and these might be the perfect tailgate or Superbowl appetizer.

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