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How To make Oriental Meatballs Crunch
6 Ounces waterchestnuts, canned
2 eggs
1/4 Cup milk
1 Pound ground beef
1/2 Cup chopped onions
2 Tablespoons chili sauce
2 Tablespoons soy sauce, low sodium
to taste
1/4 Teaspoon pepper
3 Ounces Chow mein noodles :
crushed
Drain waterchestnuts; chop. Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2 tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles. Fry in deep, hot fat until golden brown.
Recipe can be doubled.
How To make Oriental Meatballs Crunch's Videos
Sticky sriracha meatballs recipe
A warm and wonderful weeknight meal with a touch of spice! These succulent pork meatballs are cooked until caramelised and coated in a sweet, sticky sriracha sauce.
Get the full recipe:
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Asian Meatball Harvest Soup Recipe ~ Chinese Chicken Meatballs
Wow! This Asian Chicken Meatball Harvest Soup is so easy to make and packed full of Asian flavors. The recipe for the soup and meatballs are down below. Just click on 'SHOW MORE. Enjoy.
#meatballsoup #asiansoup #tesscooks4u #chinesesoup #chickenmeatballs #recipes #cooking
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Asian Meatball Harvest Soup
INGREDIENTS:
5-6 cups chicken broth
2 tbsp. light soy sauce
1/8 tsp. white pepper
salt to taste
1/2 cup sliced carrots
1 cups sliced cabbage
1 cup sliced snow peas
1 cup sliced yellow squash
ASIAN CHINESE CHICKEN MEATBALLS:
INGREDIENTS:
1 pound ground chicken
1 large egg white
1 tbsp. soy sauce
1 tbsp. cooking wine
1-2 chopped green onions
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
1 clove minced garlic
1 tsp. minced ginger
1/2 tbsp. sesame oil
*Mix above ingredients in food processor. Refrigerate for 2-4 hours.
Form into quarter size balls.
Bake at 400 degrees Farenheit for 15-20 minutes or until done (depends on size).
In a pot add chicken broth, soy sauce and white pepper. Stir and taste for more
seasonings.
Add sliced carrots and cabbage. Bring up to a simmer and cook for 3 minutes.
Add snow peas and yellow squash. Bring back up to simmer and cook for 2 minutes.
Add in asian chicken meatballs, stir and cook for another minute or until
heated through.
Serve and enjoy.
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Chinese Takeaway Style Curry Sauce w Meatballs
This Chinese curry sauce with juicy meatballs makes a great, comforting dinner.
The Chinese takeaway style curry sauce works so well with chicken, minced beef but my personal favourite is these homemade meatballs.
This recipe was handed down to me by my Dad, I remember eating it loads when growing up. that sauce has got a rich, savoury tang to it, and it tastes so comforting and filling that you just don't want dinner to end!
Free printable recipe is available on our site:
Ingredients:
For the meatballs:
▢500 g (1.1 lb) minced beef
▢1 tbsp soy sauce
▢pinch of black pepper
▢1 tsp minced ginger
▢1 clove garlic - peeled and minced
▢2 spring onions (scallions) - finely chopped
▢1 large egg
▢3 tbsp freshly grated breadcrumbs or panko
Chinese Takeaway Style Curry Sauce:
▢1 tbsp sunflower oil
▢1 ½ tsp turmeric
▢½ tsp Chinese 5 spice
▢1 tbsp mild curry powder
▢2 cloves garlic - peeled and minced
▢210 ml (little under a cup) chicken stock
▢210 ml (little under a cup) beef stock
▢210 ml (little under a cup) whole milk
▢1 onion - peeled and cut into large squares
▢1 red bell pepper - chopped into large chunks
▢2 tsp sugar (granulated/caster or light brown)
▢2 tsp Lime juice
▢1 tbsp Cornflour (Cornstarch)
▢2 tbsp Cold water
To Serve:
▢Boiled rice
▢5 soft boiled eggs
▢Fresh coriander
▢Chilli flakes
▢Warm pitta breads
INSTRUCTIONS
1. Add all of the meatball ingredients to a large bowl and mix together until just combined.
2. Form into walnut-sized balls (you should get 20-22).
3. Heat the oil in a large frying pan (skillet).
4. Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs breaking) until browned all over - this should take about 6-8 minutes.
5. Remove the meatballs from the pan and place on a warm plate whilst we make the Chinese takeaway style curry sauce.
6. Add the turmeric, five-spice, curry powder and garlic to the pan with the meatballs, and cook for a further 2-3 minutes, until the spices start to release their fragrance.
7. Add the chicken and beef stocks and milk to the pan.
8. Stir everything together then add the meatballs back into the pan.
9. Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.
10. Add the chunks of onion and red pepper, simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).
11. Stir through half the sugar and half the lime juice, then taste and add more if needed.
12. Stir in the cornflour slurry (1 tbsp of cornflour/cornstarch + 2 tbsp of water). Taste and add additional lime juice or sugar to your taste.
13. Serve the curry with boiled rice (or cauliflower/broccoli rice*) and hard or soft boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.
#CookingShow #Recipe #Fakeaway
Asian Turkey Meatballs with Gochujang Glaze
These Asian inspired turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. Great as an appetizer or serve them with brown rice to make them a meal.
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Crispy Thai Chicken Meatballs | Chef Jean-Pierre
Hello There Friends! Thai Curry Crispy Chicken Meatballs are a perfect blend of east meets west. Combining the juicy tenderness of chicken meatballs with the exotic flavors of Thai curry, these meatballs are coated in a crispy mixture of panko and coconut, providing a delightful crunch. This recipe is ideal for those who enjoy a fusion of flavors and textures. Let me know what you think in the comments below!
RECIPE LINK:
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❤️ Zester:
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❤️ Garlic Olive Oil:
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❤️ Silicone Spatulas Set of 3:
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Oriental Meatballs | Sanjeev Kapoor Khazana
Deep fried chicken meatballs cooked in thick spicy sauce with peppers.
ORIENTAL MEATBALLS
Ingredients
200 grams minced chicken
1 egg
1 medium onion, finely chopped
Salt to taste
Black pepper powder to taste
1 tablespoon refined flour (maida)
1 tablespoon oil + for deep-frying
1 medium green capsicum, diced
1 tablespoon cornflour
1 cup chicken stock
1 teaspoon dark soy sauce
1 tablespoon vinegar
1 teaspoon sugar
2 canned pineapple slices
Method
1. Grind together chicken mince, egg, some onion, salt and pepper powder to a smooth paste. Transfer into a bowl.
2. Mix refined flour and some water in a second bowl.
3. Heat sufficient oil in a kadai.
4. Dampen palms with water, divide into equal portions, shape them into balls and dip them into batter.
5. Deep-fry the balls in hot oil till crisp and brown on all the sides. Drain on absorbent paper.
6. To make sauce, heat 1 tablespoon oil in a non-stick pan, add remaining onion and sauté till translucent.
7. Add capsicum and mix well.
8. Put cornflour to the chicken stock and mix well.
9. Add the chicken stock to the sauce and mix well. Bring to a boil.
10. Add soy sauce, vinegar, sugar, salt and pepper powder and mix well.
11. Roughly chop pineapple and add to the pan. Cook till thickens.
12. Add fried meatballs and cook for few minutes.
13. Transfer into a serving bowl and serve hot.
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