Asian-Inspired Meatballs

Name: Asian-Inspired Meatballs
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 30 meatballs, 4 serving(s)
Ingredients: 453.59 g ground beef; 78.78 ml milk; 78.78 ml rolled oats; 78.78 ml saltine crackers, crushed; 1 egg; 118.29 ml onion, chopped; 9.85 ml garlic powder; 4.92 ml salt; 1.23 ml pepper; 4.92 ml chili powder; 473.18 ml catsup; 236.59 ml brown sugar; 2.46 ml liquid smoke; 4.92 ml dried ginger (or 1/2 tsp fresh grated); 2.46 ml sesame oil; 29.58 ml molasses

Submitted by MarthaStewartWanabe

"This is a variation of my Recipe #226422 with a little Asian flair. It was a big hit with my husband. You could make this recipe as the main course of a meal, or it could work for an appetizer as well."

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photo by The Flying Chef

Ready In:: 1hr 20mins
Ingredients:: 16
Yields:: 30 meatballs
Serves:: 4

ingredients

453.59 g ground beef
78.78 ml milk
78.78 ml rolled oats
78.78 ml saltine crackers, crushed
1 egg
118.29 ml onion, chopped
9.85 ml garlic powder
4.92 ml salt
1.23 ml pepper
4.92 ml chili powder
473.18 ml catsup
236.59 ml brown sugar
2.46 ml liquid smoke
4.92 ml dried ginger (or 1/2 tsp fresh grated)
2.46 ml sesame oil
29.58 ml molasses

directions

Preheat oven to 350°F.
Thoroughly combine ground beef, milk, oats, crackers, egg, 1/4 cup onion, 1 teaspoons garlic powder, salt, pepper and chili powder for meatballs.
Form meat mixture into 1-inch balls and place in a 13x9-inch baking pan.
Combine catsup, brown sugar, liquid smoke, 1 teaspoons garlic powder, 1/4 cup chopped onion, ginger and sesame oil. Stir mixture until sugar dissolves (will be a bit grainy).
Pour sauce mixture over meatballs.
Bake at 350°F for one hour.
I like to serve this recipe with rice and steamed Asian veggies.

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Reviews

Awesome!! I made these for dinner tonight along with egg fried rice and everyone absolutely loved them.. My hubby could not stop raving about the flavour and is looking forward to the leftovers tomorrow. It was so easy to make and the end result was full of flavour the only change I made was to add garlic to the sauce as well. I also did not have chilli powder so I used a little chili falkes and a few pinches of cayenne pepper which was perfect it gave just that little kick without being overpowering and paired great with the sweetness of the sauce. A great recipe and one that I will definitley be making again especially with how much my hubby loved it.

The Flying Chef

RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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