Pork Shumai Meatballs

 Pork Shumai Meatballs with Ponzu Sauce, Jasmine Rice and Sugar Snap Peas

Rice:

3/4 cup Jasmine rice

1 1/2 cups water

Meatballs:

2 green onions, thinly sliced on an angle

14 ounces ground pork

2 tsp grated fresh ginger

2 Tbsp Lite soy sauce

1 tsp toasted sesame oil

2 tsp white rice flour

Pinch Pepper

1 tsp olive oil

Ponzu Sauce

Sugar Snap Peas:

1 tsp olive oil

2 garlic cloves, minced

5 oz fresh sugar snap peas, washed and patted dry

1 green onion, thinly sliced on an angle

1 tsp toasted sesame oil

Pinch Kosher salt

Red Pepper Flakes, if desired

Make the rice.  I use a Rice Cooker, so just place the rice and water in it, put the lid on it and turn it on.  Otherwise, cook it the way you would normally cook your rice.

Preheat the oven to 400^F.  Line a baking sheet with foil and spray the foil with cooking spray.  Set aside.

Make the meatballs:  Combine the green onions (reserve a few for garnish, if desired), pork, ginger, soy sauce, sesame oil, white rice flour and a pinch of pepper until well mixed.  Form into 8 golf-ball sized meatballs.  Heat olive oil in a medium-non-stick skillet over medium-high heat.  Add meatballs to hot pan and cook until well browned on both sides, 2-3 minutes per side.  Transfer the meatballs to the baking sheet and bake until an internal temperature of 160^F (8-10 minutes).

For the Sugar Snap Peas:  Wipe the skillet you used for the meatballs and return to medium heat.  Add olive oil to the hot pan.  Add garlic and cook until fragrant, 1 minute.  Add sugar snap peas, green onions, and sesame oil and cook until tender and lightly charred (4-5 minutes).  Season with a pinch of salt and red pepper flakes if desired.

Place a serving of rice in the center of a plate or shallow bowl.  Add sugar snap peas and meatballs to either side.  Drizzle Ponzu sauce over meatballs (or serve on the side for dipping).  Garnish with reserved green onions.

Easy, fast and very tasty!  Recipe from Home Chef.  CW 1-14-17

Sweet and Sour Meatballs

Sweet and Sour Meatballs

12 oz jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup lite soy sauce
1/2 teaspoon garlic powder
1-2 lbs frozen meatballs
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 onion, cut into chunks
20-oz can pineapple chunks, drained

Combine the sweet and sour sauce, brown sugar, soy sauce and garlic powder in a crock pot and stir well.  Add the meatballs, bell peppers, onions and pineapple chunks and stir gently.  Cover and cook on low for 7-8 hours or on high for 4-5 hours.

Serve over hot cooked rice.  Yum!  If you like spicy, add a little Sriracha to the sauce.  

This recipe can also be baked in a covered casserole or pan in the oven at 350^F for about 1 1/2 hours.

Or, if you're in a hurry you can place the meatballs in a large Dutch Oven or Pot and cover them with water.  Bring to a boil and cook about 15 minutes.  Drain.  Add the remaining ingredients to the pot and bring to a boil, then reduce the heat to simmer for about 20-30 minutes.

Meatball Stroganoff

Meatball Stroganoff

1 - 1 1/2 pounds frozen meatballs
1 packet Lipton onion soup mix
1 carton Beef Broth
2 - 3 oz cream cheese 
1/2 tsp dried dill-weed
1 can cream of mushroom soup
2/3 cup sour cream
16-oz hot, cooked egg noodles

In a large skillet or saucepan, bring the meatballs, onion soup mix and beef broth to a boil.  Cook until the broth is reduced by about half.  Add the cream cheese and dillweed, stirring until the cheese is melted and the sauce is smooth.  Stir in the mushroom soup and simmer until well heated.  Add the sour cream just before serving, stirring until smooth and well mixed.  Stir in the noodles and serve hot. 

This is delicious, easy and fast!  And the leftovers taste even better!