Sweet and Spicy Asian Meatballs
Votes: 1
Time: 35 min.
Complexity: hard
Servings: 8
Complexity: hard
Servings: 8
Nutritional value per serving:
Calories 348, total fat 24 G., saturated fats 8 G., proteins 18 G., carbohydrates 14 G., fiber 1 G., cholesterol 82 mg, sodium 376 mg, sugar 7 G.
Calories 348, total fat 24 G., saturated fats 8 G., proteins 18 G., carbohydrates 14 G., fiber 1 G., cholesterol 82 mg, sodium 376 mg, sugar 7 G.
These sweet and spicy Asian meatballs are served as an appetizer on skewers. Fry them until crisp, then pierce each one with a skewer or toothpick, dip in chili sauce, and coat in breadcrumbs and chopped candied ginger. Serve on a large platter or tray.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 slice of white bread
- 0.5 cups whole milk
- 220 g of minced pork
- 220 g of ground lamb
- 220 g of minced bison meat
- 3 cloves garlic, chopped
- 1 tbsp peeled and finely grated ginger root
- 2 serrano peppers, chopped
- 2 shallots, chopped
- 0.5 tsp fish sauce
- 1 tbsp soy sauce
- 0.5 tsp plum vinegar
- 0.5 tsp mirin
- Juice of 1 lime
- 0.5 cup chopped cilantro
- 1 egg
- 3-4 tbsp. l. olive oil
- 1 jar sweet chili sauce
- 0.5 tbsp. breadcrumbs, fried
- 3 tbsp chopped candied ginger
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Cooking the dish according to the recipe:
- Soak a slice of bread in milk in a small bowl. Mix the ground meat, soaked bread, and all remaining ingredients until combined with the olive oil.
- Form the meat mixture into walnut-sized balls. Heat olive oil in a large skillet over medium-high heat and fry the meatballs. If you can't fit them all in the skillet at once, cook them in batches. Fry until golden brown, about 8-10 minutes. Let cool slightly.
- In a small saucepan, heat the chili sauce over low heat. Insert a toothpick or skewer into each meatball, then dip them in the sauce. Roll the ends in breadcrumbs and candied ginger and serve.
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