John Myers
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Baked Asian Meatballs Until Crispy
The perfect baked asian meatballs until crispy recipe with a picture and simple step-by-step instructions.
Meatballs:
- 600 g Ground beef
- 15 g Mu-Err mushrooms, dried
- 0,5 size Red peppers
- 1 scarce tbsp Honey
- 5 tbsp Soy sauce light
- 2 tbsp Hot chili sauce
- 1 tsp Garlic-Ginger paste
- Pepper salt
- 50 g Breadcrumbs
- 100 ml Milk
- Panko flour for rolling
- Oil for frying
Sweet and sour vegetables:
- 2 tbsp Toasted sesame oil
- 1 Red peppers
- 1 Yellow peppers
- 1 Green peppers
- Mu-Err mushrooms (see ingredients from meatballs)
- 40 g Spring onions fresh
- 200 g Pineapple fresh, weight after removing the core and the peel
- 0,5 size Red peppers
- 1 Glass Sweet and sour mix
- 0,5 Glass Bamboo shoots drained
- 0,5 Cup Plum sauce
- Hot chili sauce, amount to your own taste
- Salt
Meatballs:
- Soak Mu-Err mushrooms in boiling water and allow to swell (volume multiplies). Then later remove the stems. For the meatballs, remove 20 g and chop finely. Cut the rest into large segments and prepare them for the vegetables.
- Pour the warmed milk over the breadcrumbs, stir and allow to swell as well. Core, finely chop 1 whole pepper and divide into 2 halves. Have one ready for the vegetables.
- Put the minced meat, 20 g mushrooms, 1/2 pepper, breadcrumbs, honey, egg and all the spicy sauces and paste in a large bowl and knead with your hands to form a fairly soft dough. The quantities of the spices correspond to our taste and are not compulsory. Everyone can of course “let off steam” themselves. Let the dough pull through a little.
Sweet and sour vegetables:
- Preparation: Peel and core all the peppers with the asparagus peeler and cut into large pieces. Mu-Err mushrooms (see meatballs) are already ready. Clean the spring onions and cut into rings. Peel the pineapple, remove the inner core and cut 200 g pulp into bite-sized pieces. 1/2 pepper is already ready. Drain the Asian vegetables and bamboo shoots. Have everything ready, as the meatballs are first baked and kept warm. The vegetables are only tossed briefly so that they stay crisp. It’s very quick. If you serve rice with it, you have to prepare it according to the instructions on the packet and let it soak.
Completion:
- Preheat the oven to 80 °. Shape the meat dough into small “table tennis ball-sized” balls. Put enough panko flour in a deep plate and roll them in it. Fill a higher pot with enough neutral oil and let it get hot. Bake the balls in portions (turn the heat down a little) until they are all done. Drain a little on paper towels, place on a plate and keep warm in the oven.
- When the rice is ready, keep it warm in the oven as well.
- Now let the oil for the vegetables get hot in the wok. Add paprika, spring onions, chili peppers and mushrooms and sauté gently while stirring. It has to stay crisp, but not raw and keep its color. Then immediately add the pineapple, Asian vegetables and bamboo shoots and fold in, pour in the sweet and sour mix, plum and chili sauce, stir well and let it heat up briefly. Then season again to taste. Possibly add a little salt. It should be sweet-sour-spicy ….. and take it off the heat immediately.
- Now arrange everything ………………. and let it taste.
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