Sushi rice and green beans are a perfect pairing with flavorful, juicy pork shumai meatballs. This article presents you with a delectable recipe to make this delicious dish at home. Using simple ingredients and step-by-step instructions, you can create a delightful meal that is both visually appealing and packed with taste.
Here are our top 6 tried and tested recipes!
PORK SHUMAI MEATBALLS RECIPE - (4/5)
Provided by á-43099
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Mince garlic. Trim and thinly slice green onions on an angle. Bring a medium pot with rice and 1 1/2 c. water to a boil. Once boiling, reduce to a low simmer, cover, and cook until tender, 18 - 20 minutes. Fluff grains with a fork and remove from burner. Keep covered and set aside. While rice cooks, prepare meatballs. Combine pork, ginger, soy sauce, half the green onions (reserve remaining for snap peas), half the sesame oil (reserve remaining for snap peas), rice flour, and a pinch of pepper in a medium mixing bowl. Mix thoroughly, ensuring meat is evenly seasoned. Form pork mixture into eight golf ball-sized meatballs. Heat 1 t. olive oil in a medium non-stick pan over medium-high heat. Add meatballs to hot pan and cook until well-browned on two sides, 2 -3 minutes per side. Transfer to a prepared baking sheet and bake until meatballs reach a minimum internal temperature of 160 degrees, 8 - 10 minutes Remove from oven and set aside Wipe pan clean and reserve. While meatballs bake, saute sugar snap peas. Return pan used to sear meatballs to medium heat. Add 1 t. olive oil and remaining sesame oil to hot pan. Add garlic and cook until fragrant, 1 minute. Add sugar snap peas and remaining green onions (reserve a pinch for garnish), and cook until tender and lightly charred, 4 - 5 minutes. Season with a pinch of salt and red pepper flakes (to taste). On a plate or in a shallow blow, place a serving of rice and sugar snap peas in center. Add meatballs and drizzle ponzu sauce over (or serve on a side for dipping). Garnish with reserved green onions.
ASIAN MEATBALLS WITH RICE NOODLES
Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!
Provided by Engrossed
Categories Meat
Time 45m
Yield 16 meatballs, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
- Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
- Rinse rice noodles in cold water until they go slightly soft. Set aside.
- Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
- Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
- Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
- Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
- Serve with soy sauce, chili oil and fresh lime wedges if desired.
PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE
All the deliciousness of pork fried rice in a portable, bite-sized format. Serve these meatballs with homemade sweet and sour sauce for a fun treat at your next game day party.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
- Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
- While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
- Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
- Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.
Nutrition Facts : Calories 300 calories, Carbohydrate 40.6 g, Cholesterol 60 mg, Fat 9.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 3.3 g, Sodium 491.7 mg, Sugar 21.1 g
PORK & RICE MEATBALLS
My appetizer meatballs combine two of my favorite Asian dishes -Chinese pork dumplings and steamed chicken balls. -Elizabeth Dumont, Madison, MS
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen (1 cup sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.
Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PORK AND SHRIMP ASIAN MEATBALLS
Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
- Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
- Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
- Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
- Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
- Serve meatballs over noodles.
- Sprinkle with remaining chopped green onions.
- Serve this with flash-cooked greens with garlic.
Nutrition Facts : Calories 731.6, Fat 35.1, SaturatedFat 9.7, Cholesterol 219.2, Sodium 1805, Carbohydrate 59.1, Fiber 4.8, Sugar 3.3, Protein 43.1
PORK SHUMAI MEATBALLS WITH GREEN BEANS & SUSHI RICE RECIPE
Provided by á-7737
Number Of Ingredients 12
Steps:
- 1. Prep ingredients Peel and finely chop ginger and 2 large garlic cloves. Trim stem ends from green beans, then cut or snap in half crosswise. 2. Cook rice Rinse rice in a fine-mesh sieve until water runs clear. Heat 1 tablespoon oil in a medium saucepan over medium. Add half of the garlic; cook until softened, about 1 minute. Add rice, 1 1/2 cups water, and 1½ teaspoons salt. Bring to a boil. Cover; cook over low for 15 minutes or until rice is tender. Let sit for 5 minutes. Fluff with a fork. 3. Prep meatballs & sauce Meanwhile, in a large bowl, combine pork, 1 large egg, remaining garlic, half of the ginger, 2 teaspoons oil, and ½ teaspoon salt. Gently knead with your hands to combine; shape into 12 meatballs (about 2 tablespoons each). In a small bowl, whisk all of the tamari and sambal oelek, ½ cup water, 2 tablespoons sugar, and 2 teaspoons flour until smooth. 4. Cook green beans Heat 1½ tablespoons oil in a large skillet over medium-high. Add green beans, remaining ginger, and a pinch of salt. Cook, stirring frequently, until crisp-tender, 3-5 minutes. Add 2 tablespoons water, cover, and cook until beans are tender, about 2 minutes more. Transfer to a bowl. 5. Finish & serve Add 1 tablespoon oil and meatballs to same skillet over medium-high heat; cook until browned all over, 6-8 minutes. Carefully pour off accumulated fat. Add tamari mixture and green beans to skillet; cook 30 seconds, scraping browned bits from the bottom. Spoon rice into bowls and top with meatballs, green beans, and sauce. Enjoy!
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling later on.
- Use Fresh Ingredients: The fresher your ingredients, the better your shumai and sushi rice will taste. Look for vegetables that are crisp and brightly colored, and meat that is a healthy pink color.
- Season Your Food: Don't be afraid to season your food well. Soy sauce, oyster sauce, and ginger are all great ways to add flavor to your shumai and sushi rice.
- Cook the Shumai Properly: Shumai should be cooked until they are just cooked through. Overcooking will make them tough and dry.
- Serve the Shumai and Sushi Rice Immediately: Shumai and sushi rice are best served immediately after they are cooked. This will ensure that they are at their best flavor.
Conclusion:
Pork shumai meatballs with green beans and sushi rice is a delicious and easy-to-make dish that is perfect for any occasion. The shumai are juicy and flavorful, the green beans add a nice crunch, and the sushi rice is sticky and flavorful. This dish is sure to be a hit with your family and friends.
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