Post by Loupy on Oct 13, 2015 20:50:57 GMT -7
Zesty Asian Meatballs
From: Colie @ www.colieskitchen.com/
This is such a great recipe, not only is it full of flavor, but it is also super easy. The recipe isn’t really for the meatballs because they come from a freezer bag but more for the sauce that they will take life in.
This is super easy because basically you mix everything together in the pot, heat it up, toss your meatballs in, then serve it over rice. It’s that’s simple but very delicious! You can make it as spicy as you want too also. To insure I had enough sauce I tripled the recipe so if you only want a small amount I would divide by three on the ingredients below. I wanted enough to serve over rice. This recipe is for 48 meatballs so for me I wanted enough sauce so that everything would be covered.
Serves: 48 meatballs
Ingredients:
3 teaspoon cornstarch
6 teaspoons low sodium soy sauce (Important or it will be too salty for most)
6 clove garlic, minced
3 teaspoon freshly grated ginger
1-1⁄2 cup chicken stock
6 teaspoons packed dark brown sugar
3⁄4 teaspoon chili paste (add more if you want more heat)
1 bag of beef or pork frozen meatballs (48 in a bag)
Directions:
In the pot you intend to heat your sauce in whisk in cornstarch with 3 Tablespoon of water, next add the garlic and ginger, chicken stock, soy sauce, brown sugar, and chili paste.
Bring the mixture to a boil, then whisk the mixture, and simmer until thickened, about 2 minutes or longer if you wish.
The longer you simmer the better the garlic and ginger flavors will come out.
To the simmering sauce add frozen bag of meatballs.
Cook until the meatballs are cooked through.
Serve over rice or as appetizers.
From: Colie @ www.colieskitchen.com/
This is such a great recipe, not only is it full of flavor, but it is also super easy. The recipe isn’t really for the meatballs because they come from a freezer bag but more for the sauce that they will take life in.
This is super easy because basically you mix everything together in the pot, heat it up, toss your meatballs in, then serve it over rice. It’s that’s simple but very delicious! You can make it as spicy as you want too also. To insure I had enough sauce I tripled the recipe so if you only want a small amount I would divide by three on the ingredients below. I wanted enough to serve over rice. This recipe is for 48 meatballs so for me I wanted enough sauce so that everything would be covered.
Serves: 48 meatballs
Ingredients:
3 teaspoon cornstarch
6 teaspoons low sodium soy sauce (Important or it will be too salty for most)
6 clove garlic, minced
3 teaspoon freshly grated ginger
1-1⁄2 cup chicken stock
6 teaspoons packed dark brown sugar
3⁄4 teaspoon chili paste (add more if you want more heat)
1 bag of beef or pork frozen meatballs (48 in a bag)
Directions:
In the pot you intend to heat your sauce in whisk in cornstarch with 3 Tablespoon of water, next add the garlic and ginger, chicken stock, soy sauce, brown sugar, and chili paste.
Bring the mixture to a boil, then whisk the mixture, and simmer until thickened, about 2 minutes or longer if you wish.
The longer you simmer the better the garlic and ginger flavors will come out.
To the simmering sauce add frozen bag of meatballs.
Cook until the meatballs are cooked through.
Serve over rice or as appetizers.
