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Looks good for New Years!
MT C
 Cut the trimmed green onions for the sauce length-wise, then turn and cut again... |
 then mince the green onion strips |
 Green onions, fresh ginger, cranberries and Asian flavorings make a fabulous sauce for the meatballs |
 A touch of masa and panko bread crumbs (regular or gluten free) are blended into the ground meats |
 then ranks of little meatballs await the pan |
 You just want to lightly brown the meat, the inside will cook slowly in the sauce |
 |
 ... layer the batches... |
 ... until all are browned "just enough" |
 Then pour the thickened sauce over the meatballs and cook on high for 1 hour |
 Though this dish requires a few items you will not use every day, the raves you'll get from your guests will make all worthwhile |
 As attractive and appetizing as it is delicious - Asian-inspired Mini Meatballs |
 Bite-sized & loaded with just the right Asian flavors to entice appetizer-hungry guests |
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A perfect appetizer, great hot or cold, and can be easily made the day before the party in a large crock pot. All you’ll need is toothpicks and tiny plates! I’ve built upon an interesting recipe I found for meatballs with a teriyaki sauce and the inclusion of, yes, dried cranberries.
This was so tasty when I first made my version, the kitchen just ate ‘em. Now its a go-to for a party appetizer. So I’m sharing with you.
As always - it is important to have all your mise en place before you begin.
Ingredientes
- The Meatballs
- 2 TBS olive oil
- 3 lbs 80% lean ground beef
- 1 lb 80% lean ground pork
- ¼ C panko bread crumbs (regular or gluten free work fine)
- ¼ C masa flour
- 1 egg lightly beaten
- 2 tsp Worcestershire sauce
- ½ tsp fresh ground black pepper
- 3 tsp fine sea salt
- The Sauce
- 1½ C whole cranberry sauce
- ½ C soy sauce
- 1/3 C apple jelly
- 1/3 C dry white wine
- 2 TBS Chinese cooking wine (like Fukien cooking wine)
- 2 TBS dried cranberries
- 2 TBS honey
- 1 tsp Sriracha (you can add more if you dare, but this will satisfy most folks for that nice light 'follow up heat')
- 1 TBS fresh ginger, finely minced
- 1 tsp sesame oil
- 2 green onions (trim off the hollow tops, slice longways, turn, slice longways again, then mince)
- ½ tsp fine sea salt
- ½ tsp fresh ground black pepper
- The Garnish
- 3 green onions, tops trimmed, finely sliced
- 2 TBS sesame seeds, toasted
- 2 TBS dried cranberries, chopped
Direcciones
- For the meatballs:
- Combine the beef and pork well
- Combine the egg and Worcestershire sauce with the meats
- Combine the panko , masa, salt and pepper with the meat mixture
- Form 1” to 1¼ “ balls (this is an appetizer, not a main dish) by rolling the meat mixture quickly in the palms of your hands. Compression is good. You’re going to cook them in batches.
- Heat the oil in a large skillet and brown the first batch over medium heat, shaking the skillet to roll the meatballs and lightly brown them evenly, then transfer to a 3-qt crock pot. While they brown, make a second batch, and repeat until all meatballs are browned and in the crock pot.
- For the Sauce:
- Combine all the sauce ingredients in a sauce pan and heat thoroughly until slightly thickened
- Cook:
- Pour the sauce over the meatballs and make sure all are coated
- Turn the temperature to High and set the timer for 1 hour
- Options:
- You can move the finished appetizers to a serving dish prior to garnishing or garnish in the crock pot and turn it to low to keep the dish warm. These are also excellent as a cold appetizer, believe it or not.
- Garnish:
- Sprinkle the green onions and cranberries over the now-cooked meatballs and well-thickened sauce. Finish with the sprinkling of the toasted sesame seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 10 servings | |
| Calories 625 | |
| Calories from Fat 317 | 51% |
| Total Fat 35.24g | 44% |
| Saturated Fat 12.52g | 50% |
| Trans Fat 1.28g | |
| Cholesterol 149mg | 50% |
| Sodium 1727mg | 72% |
| Potassium 678mg | 19% |
| Total Carbs 37.68g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 28.5g | 19% |
| Protein 37.41g | 60% |
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