Asian Pork Meatballs

These pork meatballs are generously seasoned with garlic and ginger and can be served anywhere you'd have an Asian meatball. These steamed bao buns  for instance, were the perfect blank canvas to hold these meatballs with some kale and vegetable salad. You can serve them in a rice bowl or alongside a crispy vegetable stir fry.

Ingredients:

 1 lb ground pork

2 tbsps shredded onion

1 tbsp minced garlic

1 tsp minced ginger

1 egg

1/2 tsp sesame oil

salt and pepper to taste

2 tsps Panko

1 tsp sesame oil

 

Honey Ginger Sauce:

1 1/2 tbsps sesame oil

1 tsp minced garlic

1 tbsp minced ginger

1 tsp rice wine vinegar

1 tbsp honey

1/2 tsp chili crisp oil

1/4 cup chicken broth (optional)

1/2 tsp cornstarch

1/2 tsp water

Combine the ground pork, shredded onion, minced garlic, minced ginger, egg, 1/2 tsp sesame oil, salt, pepper and Panko. Form into 1" balls. Heat 1 tsp sesame oil in frying pan and lightly brown the meatballs on all sides. Then place on a lined baking sheet and bake in a 350°F oven for 10 minutes.

In the same frying pan make the sauce. Heat 1 1/2 tbsps sesame oil to medium and add the minced garlic and ginger, sautéing for 1-2 minutes. Add the rice wine vinegar, honey and chili crisp oil and heat to medium bringing to a boil. Mix the cornstarch and cold water together and add to pan. Thicken for 1 minute. If you'd like it a little more saucy add about 1/4 cup of chicken broth.

Makes 34 - 1" meatballs or 5-6 servings

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Sweet and Sour Pork Meatballs

A tangy sweet and sour sauce bursts with flavour in this Chinese restaurant takeout fakeout with juicy meatballs, onion, pepper and pineapple.

Ingredients:

1 1/4 lb ground pork

2 tbsps soya sauce

1/4 cup grated onion

2 tbsps grated ginger

2 tbsps minced garlic

2 tbsps vegetable oil

2 tbsp cornstarch

1 onion, diced

1 bell pepper, diced (or two halves in different colours)

1 cup pineapple chunks

 

Sauce:

1/4 cup tomato paste

2 tbsps vegetable oil

1/4 cup rice wine vinegar

1/4 cup honey

2 tbsps water

2 tbsps soya sauce

1/4 cup pineapple or orange juice

1 tbsp cornstarch

1 tbsp water

Combine the ground pork, 2 tbsps soya sauce, grated onion, grated ginger and minced garlic. Take heaping tablespoons and form into 16 balls then roll in 2 tbsps of cornstarch. Heat 2 tbsps vegetable oil in a skillet to medium heat. Fry the meatballs 10 minutes, turning regularly until the internal temperature reaches 160°F. You may need to work in batches.

For the sauce: In a clean skillet heat another 2 tbsps vegetable oil to medium. Whisk the tomato paste into the oil for 1-2 minutes then add the rice wine vinegar, honey, water, soya sauce and pineapple juice cooking 5 minutes. Mix 1 tbsp cornstarch and 1 tbsp water together then whisk this slurry into the sauce heating 30 seconds to thicken.

Add onion, pepper and pineapple and cook for 3-4 minutes then add the fried meatballs. Stir to coat and heat through about 5 minutes.

Delicious served with your favourite rice and veg!

Serves 4

And here's the link to my Roasted Carrot and Broccoli Stem recipe:  https://www.hotandcoldrunningmom.ca/2024/06/roasted-carrot-and-broccoli-stems.html

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Meatball and Onion Stew

Who doesn't love meatballs? Combined with whole, juicy onions, chunky vegetables and all the classic flavours of beef stew and you've got the perfect meal for National Meatball Day!

Ingredients for meatballs:

1 lb beef (or trio: beef, veal and pork)

1 slice white bread, torn in small pieces

1/4 cup milk

3 tsps dry onion soup mix

1 egg

black pepper to taste

1 tsp dry oregano

1 tbsp balsamic vinegar

 

Ingredients for the stew:

1 tbsp olive oil

1 1/2 cups diced potato

6-8 small onions

2 tsps minced garlic

2 tbsps flour

1 tbsp tomato paste

2 carrots, sliced thick

2 celery stalks, sliced thick along with any leaves

1 bay leaf

1 1/2 cups diced turnip

4 cups beef broth

1 tsp dry thyme

salt and pepper to taste 

 

Start with the meatballs. Soak the torn bread in milk for 20 minutes then add the meat and mix well. Mix in the rest of the ingredients and roll into 16 balls. Bake in a conventional oven at 350°F on a lined baking sheet for 30 minutes. Or air fry at 390°F for 12 minutes. You can flip them halfway through but it's not necessary. The internal temperature when cooked should read 165°F.

While the meatballs cook, prep the stew. Heat olive oil to medium high heat in a skillet. Add the onions and brown for 4-5 minutes.

Stir in the garlic for 30 seconds before adding the flour and tomato paste. Add the remaining ingredients, cover and reduce heat to a simmer for 45 minutes to 1 hour or until the potatoes/carrots/turnip are tender. Finally add the meatballs to the stew and simmer another 15-20 minutes.

Serves 4

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Creamy Dijon Meatballs

Love these saucy meatballs over mashed potatoes, but they'd be equally good with egg noodles!

Meat Ball Ingredients:

1 lb ground beef

2-3 tbsps bread crumbs

2 tbsps shredded onion

1 tsp minced garlic

1 tsp dry parsley

1/4 tsp salt

1/8 tsp pepper

1/8 tsp nutmeg

1/4 tsp allspice

1 egg

1 tbsp milk

Dijon Gravy:

3 tbsp butter

2 tbsp flour

1 1/2 cups beef broth

2 tsp worcestershire sauce

1/2 cup milk

2 tsps dijon mustard

1 1/2 cups chopped spinach

Mix the meatball ingredients together and form into 2" balls. Place on a lined baking sheet and bake at 350°F for 30 minutes.

While the meat balls cook make the sauce. Melt butter in a medium skillet, add flour and cook 1 minutes. Whisk in the broth and worcestershire sauce and simmer until thickened. Stir in the milk and dijon, then add the meatballs to the sauce. Turn to coat and simmer for 5 - 10 minutes.

In the last couple of minutes add the spinach and cook just until wilted.

Makes 9 plum-sized meatballs

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Sweet and Zesty Turkey Meatballs

Use that grape jelly in the pantry for more than just PB & Js! You'd be surprised at the flavour it adds to these sweet and zesty turkey meatballs! 

Ingredients:

l lb ground turkey or chicken

1/4 cup shredded onion

1/4 cup + 2 tbsps bread crumbs

1/2 tsp dry thyme

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

1 egg

Sauce:

1/2 cup sweet chili sauce

1/2 cup grape jelly

2 medium bell peppers, cut in 1" squares

3/4 cup pineapple chunks, fresh or canned

1/4 cup pineapple juice (or orange juice)

Combine the turkey or chicken, onion, bread crumbs, thyme, garlic powder, salt, pepper and egg. Form into 1 1/2" balls and place on a baking sheet. Cook in a 375°F oven for 25-30 minutes.

In a large saucepan bring the sweet chili sauce, grape jelly and juice to a boil on medium heat. Add the peppers and pineapple chunks, reduce heat and simmer 5 minutes.

Add the meatballs to the sauce and simmer together for another 5 minutes.

Makes 12 meatballs

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Sweet Pepper Meatballs

Meatballs aren't just for spaghetti! These pork meatballs are nicely seasoned and baked in a vibrant sweet pepper sauce. Serve over rice, couscous or mashed potatoes. 

Ingredients:

1 cup bread or Panko crumbs

1/4 cup milk

1 1/4 lbs ground pork

small onion, finely chopped or shredded

1/2 tsp oregano

1/2 tsp basil

1/4 tsp sage

1/2 tsp Montreal steak spice

1 egg

2 tbsps vegetable oil

Sweet Pepper Sauce:

1 tbsp vegetable oil

1 onion, diced

2 bell peppers, diced

3 or 4 mushrooms, sliced thick

1 tsp smoked paprika

1/4 tsp celery seed

1/4 cup tomato paste

1 tsp dry onion soup mix or beef stock powder

1 cup water

For the meatballs, combine bread crumbs and milk and let sit 5 minutes. Then add the pork, onion, oregano, basil, sage, steak spice and egg. Mix well. Take heaping tablespoons and form into balls. Place them on a tray and into the fridge while the sauce is prepared.

For the sauce, heat 1 tbsp oil in a medium skillet and add the onion, peppers and mushrooms. Cook until the onion is translucent. Stir in the paprika, celery seed, tomato paste, dry onion soup mix and water. Stir until combined and cook on medium heat 2-3 minutes then set aside.

In a large skillet, heat 2 tbsps oil and lightly brown the meatballs. You may have to work in batches. When done place the meatballs in an oiled 13 X 9" baking dish and spoon on the sweet pepper sauce.

Cover with foil and bake at 375°F for 35 minutes.

Makes 15 meatballs

Serve 2 or 3 meatballs per person.

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Pork Hocks and Meatball Ragout

Low and slow cooking lets these pig's knuckles add big, deep flavour to this meatball ragout.

Ingredients:

2 pork hocks (pig's knuckles) about 2 lbs total

3 tbsps olive oil

1 medium onion, cut in chunks

2 celery stalks, cut in 1" slices

4 tsps chopped garlic

pinch of salt

28 oz can diced tomatoes

1/4 cup balsamic vinegar

1/4 tsp red pepper flakes

1 tsp dry basil

1 tsp dry parsley

Meatballs:

1 lb ground pork or beef

1/4 cup finely chopped onion

1/4 tsp minced ginger

1/4 tsp dry mustard

salt and pepper to taste

pinch of nutmeg

1/4 tsp dry basil

1-2 tbsps flour

1 tbsp butter

1 tbsp olive oil

Prepare the hocks by scoring just through the skin. Heat olive oil in a skillet and brown them on medium high about 1-2 minutes per side. Remove to a plate.

On low to medium heat add the onion and celery and cook to soften then add the garlic and salt for 1 minute before returning the pork to the pan. Add the tomatoes, balsamic vinegar, red pepper flakes, basil and parsley. Cover and bring to a boil, then place in a 300°F oven for 2-3 hours. Turn halfway through the cooking time. Uncover for the last 15-20 minutes and increase the oven temperature to 450°F. You'll know they're done when the meat pulls easily away from the bone.

You can cool them and refrigerate until the next day or continue...

Cut through the skin and fat and remove the meat. Shred or slice and return the meat to the pot.

For the meatballs, combine the ground meat, onion, ginger, dry mustard, salt, pepper, nutmeg and basil. Roll into 1" balls and coat with flour. Brown in hot olive oil and butter.

Add the meat balls to the stew. Bring to a boil then simmer, covered, for 40-45 minutes. Taste and add more salt and pepper if needed.

Serve over rice or mashed potatoes.

Serves 4-6

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Jumbo Cheesy Meatballs

Baking meatballs in the oven sure beats standing over the stove frying them and then having the mess to clean up! These cheesy meatballs are great served with rice and a nice salad, but if you want to serve them over spaghetti just up the amount of tomato sauce and you'll be fine.

Ingredients:

Meatballs:

2 lbs lean ground beef

1 egg

1 cup shredded mozzarella 

1/2 cup parmesan cheese

2 tsps onion powder

1 tsps garlic powder

1 tsp oregano

1/4 tsp cayenne

1/4 tsp red pepper flakes

Sauce:

1 1/2 cups tomato sauce

1 cup shredded mozzarella

fresh chopped parsley

Combine the ingredients for the meatballs in a large bowl. Divide the mixture into 16 portions and roll each into a ball. Place in an oiled 10" baking dish. Bake at 400°F for 15-20 minutes.

Then spoon tomato sauce over the meatballs, top with cheese and return to the oven for another 5-10 minutes or until the cheese is melted.

Add fresh chopped parsley and serve.

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Pork Meatball Stew

I usually don't care for a light coloured gravy, but this stew hits all the flavour points of a good French Canadian ragoût de boulettes, regardless of it's pale sauce!

Ingredients:

Meatballs:

1 lb ground pork

1/2 cup panko bread crumbs

2 tbsps milk

1 egg

2-3 tsps minced garlic

1/2 tsp salt

1/4 tsp pepper

1/4 tsp allspice

1/4 tsp dry thyme

1/4 tsp cinnamon

1/2 tsp onion powder

1 tbsps dry parsley

Stew:

2 tbsps butter

2 cups beef broth

3/4 cup milk

2 tsps dijon mustard

1 bay leaf

3 cups diced potatoes

1 medium carrot, sliced

1 cup diced turnip

2 tbsps cold water

2 tbsps flour

Combine the ground pork, panko, milk, egg, minced garlic, salt, pepper, allspice, thyme, cinnamon, onion powder and parsley. Take heaping tablespoons and roll into 1" balls. Place on a parchment lined baking sheet. Bake at 350°F for 30 minutes.

While the meatballs cook, put the rest of the stew together. Heat the broth, butter, milk and dijon together in a  large skillet. Add the bay leaf, potatoes, carrot and turnip. Bring to a boil, then simmer until vegetables are cooked, about 12-14 minutes. Combine 2 tbsps cold water with 2 tbsps flour. Add a little of the liquid from the warm stew, maybe 2 or 3 tbsps, to the water/flour mix, then whisk it all into the stew. Bring to a boil then simmer.

Add the meatballs and continue simmering 2-3 minutes. 

Remove the bay leaf and serve.

Serves 4

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