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Oriental Meatballs Crunch

Oriental Meatballs Crunch recipe image
These Oriental Meatballs offer a delightful contrast of textures, combining tender, savory beef with the surprising crunch of crushed chow mein noodles. The meat mixture is enriched with juicy water chestnuts and aromatic onions, while chili sauce and soy sauce provide a classic, savory depth of flavor. Perfect as an appetizer for parties or a quick weeknight dinner served with rice, these meatballs are easy to prepare and impossible to resist. The egg wash ensures the noodle coating sticks perfectly, creating a golden-brown crust that gives way to a moist interior. A simple yet impressive dish that brings home-style Asian flavors to your table without requiring exotic ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 365.3
Description
These Oriental Meatballs offer a delightful contrast of textures, combining tender, savory beef with the surprising crunch of crushed chow mein noodles. The meat mixture is enriched with juicy water chestnuts and aromatic onions, while chili sauce and soy sauce provide a classic, savory depth of flavor. Perfect as an appetizer for parties or a quick weeknight dinner served with rice, these meatballs are easy to prepare and impossible to resist. The egg wash ensures the noodle coating sticks perfectly, creating a golden-brown crust that gives way to a moist interior. A simple yet impressive dish that brings home-style Asian flavors to your table without requiring exotic ingredients.
Ingredients
  • 6 ounce Waterchestnuts, canned
  • 2 Eggs
  • 1/4 cup Milk
  • 1 pound Ground beef
  • 1/2 cup Chopped onions
  • 2 tablespoon Chili sauce
  • 2 tablespoon Soy sauce, low sodium
  • 1/4 teaspoon Pepper
  • 3 ounce Chow mein noodles
Directions
  1. 1
    Drain the canned water chestnuts thoroughly and chop them finely.
  2. 2
    Crush the chow mein noodles into small, coarse crumbs using a rolling pin or food processor.
  3. 3
    In a medium bowl, beat one egg with the milk.
  4. 4
    Add the ground beef, chopped onions, chili sauce, soy sauce, pepper, and chopped water chestnuts to the egg mixture.
  5. 5
    Mix all ingredients together until well combined.
  6. 6
    Form the mixture into bite-sized meatballs.
  7. 7
    In a shallow dish, beat the remaining egg with 2 tablespoons of water.
  8. 8
    Dip each meatball into the egg wash, ensuring it is fully coated.
  9. 9
    Roll the coated meatballs in the crushed chow mein noodles until evenly covered.
  10. 10
    Heat deep fat in a fryer or heavy pot to 350&# 194;°F (175ðC).
  11. 11
    Fry the meatballs in batches until golden brown and cooked through, about 3-4 minutes per batch.
  12. 12
    Remove meatballs with a slotted spoon and drain on paper towels.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 365.3kcal
% Daily Value *
Total Fat 21.0g33%
Saturated Fat 7.9g40%
Cholesterol 182.1mg61%
Sodium 715.6mg30%
Total Carbohydrate 7.7g3%
Dietary Fiber 3.1g13%
Sugars 2.9g
Protein 35.2g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe can be doubled easily for larger gatherings.

For a lighter version, you can bake the meatballs on a parchment-lined sheet at 400ðF (200ðC) for 20-25 minutes, flipping halfway through, though they will not be as crunchy.

Ensure the water chestnuts are well-drained to prevent the meatball mixture from becoming too wet, which could cause the coating to fall off during frying.

Serve immediately while hot and crispy. These pair well with sweet and sour sauce or plum sauce for dipping.

Keywords: beef, chow mein, crunchy, dinner, easy, fried, ground beef, meatballs, snack, soy sauce, water chestnuts, appetizer, asian, chili sauce, crispy, party food, quick, sausage, side dish, comfort food
Read it online: https://www.chefs-mate.com/recipe/oriental-meatballs-crunch/