Asian Turkey Meatballs w/ Lime Sesame Sauce Recipe | Episode 130
Here is a nice healthy dish that can be served as a main course or as an appetizer. These Asian Turkey Meatballs taste great on their own, but when you add the Lime Sesame Sauce they are out of this world! Go ahead give them a try and let me know what you think.
Total Time: 25 Minutes
Makes: 14-18 Meatballs
Meatballs:
1/4 Cup Breadcrumbs
1-1/2 Cups Ground Turkey
1 Egg
1 tsp. Ginger
1 Garlic Clove, Diced
Salt
1/4 Cup Cilantro, Diced
3 Green Onions, Chopped
1 tsp. Soy Sauce
2 tsp. Sesame Oil
Lime Sesame Sauce:
4 tsp. Soy Sauce
2 tsp. Sesame Oil
2 tsp. Lime Juice
2 tsp. Water
1 tsp. Green Onion, Chopped
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Thai Meatballs
The fresh Thai flavour of these are amazing!!! Make with pork or chicken.
Vietnamese Meatballs Xiu Mai Recipe - Honeysuckle
Bakery vs Homemade MATCHA MOCHI CAKE: Vietnamese Meatballs Xiu Mai Banh Mi!
Vietnamese SPRING ROLLS:
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Growing up I’d wait all week long for Saturday mornings when my grandma, or Ba Ngoai, and me would binge-watch cooking shows on PBS like Jacque Pepin and Martin Yan’s, and we’d get so inspired, and cook up a storm the rest of the day! One of my favorite memories was when we’d make Xiu Mai, or Vietnamese Meatballs with her and my mom after a tv marathon.These are not the kind of xiu mai you get at Dim Sum, they’re steamed and simmered in a sweet and savory tomato sauce. And we ate them with a crusty Vietnamese baguette to soak up all of the yummy juices. Doesn’t that sound good? Well today I’m going to show you how to make your own.
Vietnamese Meatballs Xiu Mai Recipe:
Ingredients:
1 28 oz. can crushed tomatoes
1 tsp soy sauce
2 tsp kosher salt
½ tsp sesame oil
1 pound of ground pork
2 tsp of cornstarch
2 tsp of sugar
3 tsp of fish sauce
1 tsp of oyster sauce
1 tsp of sesame oil
fresh ground pepper
½ a cup of jicama
½ cup of yellow onions
½ cup of frozen green peas
Preparation:
First, I’ll start with my tomato sauce. In a heavy-bottomed stock pot I’ll add in 1 28 oz. can of crushed tomatoes, 1 tsp of soy sauce, 2 tsps of kosher salt, and ½ tsp of sesame oil. I’m not adding a lot of different flavors into this sauce right now because it’s going to come from the meatballs later. I’ll mix it up and put it on medium-low heat to simmer while I work on my meatballs! In a mixing bowl, I’ll add in 1 pound of ground pork, 2 tsps of cornstarch - this will lighten up the texture of the meat, 2 tsps of sugar, 3 tsp of fish sauce, 1 tsp of oyster sauce, 1 tsp of sesame oil, and some freshly ground pepper. Now comes the fun part - we’re going to add a little bit of crunch and a little bit of intrigue to the meatballs.
I’m going to mince ½ a cup of jicama and add it to my pork mixture. Jicama is a root vegetable similar to a turnip but it has a sweet crunch similar to an apple! Next, ½ cup of yellow onions that i’ll also finely mince to add a savory touch, and finally ½ cup of frozen green peas to add color. I’ll mix everything together with my hands and start rolling them into meatballs.
Once I’m done with that i’ll put the meatballs in a heatproof bowl and place it in my bamboo steamer. Usually when I make meatballs, I bake them. When I bake them, a nice crust around the meatballs. The Vietnamese way, for this, is to steam them and it helps make a delicate meatball that’s nice and juicy!
I’ve already added water to my wok so now I’ll place the bamboo steamer on top and turn the heat on high and let it steam for 15 minutes to cook the meatballs. Once the meatballs are ready, I’ll just transfer the meatballs and its juice to my heavy bottomed stock pot with tomato sauce. The meatballs are cooked through and released a broth from the steaming process. This is what’s going to add all the flavor to our tomato sauce. I’ll let it simmer for another 10 minutes and then it’s time to serve!
The way we ate these xiu mai growing up was in a bowl topped with chinese sausage and some cilantro but now i prefer mine with just the sprig of cilantro and of course with a crusty baguette to soak up all that juice. I’ve also seen Meatball Subs at Vietnamese sandwich shops where they add meatballs to a Vietnamese baguette with some cucumbers, pickled daikon and carrots, and cilantro, and voila! They’re all delicious to me. Let’s have a taste.
The Xiu Mai’s are so flavorful and juicy, perfected with the sweet and tangy tomato sauce. This is such a special meal that my family used to make. I hope you liked our family recipe. What are some of your family traditions? Comment below and don’t forget to subscribe. Thank you so much for watching and I’ll see you guys next time! Byeee!
Music by Jahzzar Where it Goes
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
© 2016 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic
HOW TO MAKE CHINESE MEATBALLS - Greg's Kitchen
Ingredients
500g meat
3 tablespoons bbq sauce
1 carrot
1 onion
2 eggs
4 cloves garlic
1/2 cup bread crumbs
1 teaspoon chinese five spice
1/2 teaspoon cumin
salt and pepper
Mix and fry
Asian Turkey Meatballs with a Crunch | Let's Celebrate TV
Two of my favorite things - meatballs and Asian flavors are joined together to make a fantastic appetizer or meal in less than 30 minutes. Forget the same old beef or pork meatballs, these Asian Turkey mini-meatballs with a crunch are easy to make. These savory little treats have great Asian flavors thanks to garlic, fresh ginger and soy sauce and a surprise crunch inside from a water chestnut. Although a few more ingredients are required for this than our normal recipes, they are all easy to find items in your grocery store and it doesn't take that much prep work.
Ingredients:
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1 1/2 pounds ground turkey
1/4 teaspoon each salt & pepper
1 garlic clove, minced
1 1/2 teaspoons fresh ginger, minced
Zest of 1 lime
1/4 cup dry bread crumbs
1/2 cup chopped scallions (green part only)
3 tablespoons soy sauce
1 egg, beaten
1 can (8 ounces) sliced water chestnuts
Hardware:
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Small ice cream scoop (1 to 1 1/2 tablespoon)
Non-stick skillet w/2 tablespoons vegetable oil
Sheet tray
Instructions:
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Preheat oven to 350 degrees.
Cut slices of water chestnuts in half, set aside.
In a bowl, combine the rest of the ingredients and mix well to combine.
Using the ice cream scoop, form the meatballs and lay out on a sheet tray. After all the meatballs are formed, insert a piece of water chestnut in each one. (You may have to reform the meatball.)
Heat the oil in the skillet, and sauté the meatballs until browned. Transfer back to the sheet tray, heat in oven for 10 minutes. (Internal temp should be around 160.)
Can be served hot or room temp. Garnish with some scallions and white sesame seeds. Choices for dipping sauces: plum sauce, teriyaki sauce, soy sauce, etc.
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Let's Celebrate TV is not a sponsored channel. We do not get paid to endorse or use a particular product in our videos. Any product used in our cooking and cocktail demonstrations are products we have purchased. At times, we will film an episode at a remote location like a winery, restaurant or market and use one of their products. These remote locations and companies do not influence our review or remarks and have no influence over what we present in a video. All opinions about a product or brand are our own.
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Asian Glazed Meatballs
Full recipe available at
The idea that cooking Chinese food is difficult will probably seem like a myth after you make these Asian glazed meatballs. They’re ready in a mere 30 minutes! And of course, you can’t go wrong if you serve them with a bowl of rice.
Enjoy! ????
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