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  • Asian-Style Meatballs
  • Asian-Style Meatballs
  • Asian-Style Meatballs
  • Asian-Style Meatballs

Asian-Style Meatballs

Food | November 21, 2017 | Nik Manojlovich
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Perfect for your next cocktail party or holiday get-together, these delicious ASIAN-STYLE MEATBALLS get top marks for flavour and presentation.

I prepared this recipe for ASIAN-STYLE MEATBALLS for the fun-loving folks attending my classes at this year’s Christmas in November. The recipe yields a tasty treat I know your guests will enjoy.

Here’s why I love them so:

MEATBALLS – I’ve experimented making them with both beef and pork, but have now settled on a blend of both ground turkey and chicken; the combination makes these morsels of goodness more tender.

VEGETABLES – While in Jasper, I used grated carrot as one of the vegetables for this recipe, but have now swapped that out in favour of finely diced red pepper and water chestnuts. I like the pepper for its colour and flavour and the water chestnuts for their flavour and slight crunchiness. If you’re unable to track down water chestnuts, feel free to substitute finely diced celery or another vegetable more to your liking.

GARLIC AND GINGER – These two ingredients add robust flavour to the meatballs and I often add a touch more of each to the recipe to amp up the flavour profile. You can also add a bit of grated ginger to the sauce if you’d like, I sometimes do.

SOY SAUCE AND MISO PASTE – Using soy sauce and miso paste adds just the right amount of sauce to compliment the quantity of meat. Some guests mentioned they’d like it a bit saltier, but I caution you to add additional salt sparingly – too much salt in any dish is never appetizing.

GARNISH – Once the meatballs are fully cooked (to be sure, take one out of the oven at the 15-minute mark and check for doneness), add the flavourful sauce and toss to coat evenly. Then add my suggested combination of scallions chopped on an angle, chopped salted peanuts and sesame seeds as an inviting garnish. Transfer to an attractive bowl and serve straight away, remembering to present cocktail picks for ease of enjoyment.

For additional recipes perfect for your next party head HERE for our PINECONE CHEESE BALL recipe and HERE for our amazing, and super popular POGAČICE (cheese puffs!).

Often requested and much appreciated, preparing these ASIAN-STYLE MEATBALLS is reason enough to throw a party. Enjoy!

Ingredients & Amounts

  • For the meatballs
  • 1 cup of panko breadcrumbs
  • ½ cup of 18% cream
  • 1 lb. of ground chicken
  • 1 lb. of ground turkey
  • 1 tablespoon of garlic, minced
  • 1 tablespoon of fresh ginger, grated
  • ¼ cup of scallions, finely chopped
  • ¼ cup of red pepper, finely diced
  • ¼ cup of water chestnuts, finely diced
  • ½ teaspoon of cayenne pepper
  • For the sauce:
  • ½ cup of chicken stock
  • ¼ cup of soy sauce
  • 4 teaspoons of crunchy peanut butter
  • 2 tablespoons of honey
  • 4 teaspoons of seasoned rice vinegar
  • 2 teaspoons of toasted sesame oil
  • 1 tablespoon of garlic, chopped
  • 2 teaspoons of miso paste
  • For garnish:
  • sesame seeds
  • scallions, sliced crosswise on an angle
  • chopped salted peanuts

Instructions

  1. Preheat oven to 425°F. In a small bowl, combine the breadcrumbs and cream and soak for about 5 minutes. Into a medium-sized mixing bowl add the ground turkey and chicken, soaked breadcrumbs, scallion, red pepper, water chestnuts, garlic, ginger, cayenne and mix together lightly.
  2. Shape the meat mixture into 1” balls and place onto two parchment-lined baking sheets. Place into oven and bake for 15 minutes, shaking them around on the sheet every 5 minutes or, until cooked throughout.
  3. While meatballs are baking, add all of the ingredients for the sauce into a small saucepan and place on burner set to medium. Once sauce comes to a boil, reduce to simmer and cook for 2 minutes.
  4. Place cooked meatballs into a medium-sized bowl, drizzle with sauce and toss to coat. Sprinkle with garnishes and toss again. Transfer to service bowl and present with cocktail picks. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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