My EPIC homemade sweet & sour sauce with meatballs | Marion's Kitchen #athome
The homemade sweet and sour sauce on this Chinese classic is sticky, glossy and utterly gorgeous. Plus, I've used ready-made meatballs to make this the easiest weeknight dinner in under 30 minutes!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
3 ingredient sweet and tangy meatballs
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Tangy Sweet Chipotle Meatballs
You can make these sweet and tangy meat balls easily with this recipe.
2 pounds ground beef
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
2/3 cup bread crumbs
1/2 can jelled cranberry sauce
8 ounces chili sauce
1 tablespoon Tobasco Brand Chipotle sauce
Preheat oven to 350 degrees. Mix together in a medium sized bowl ground meat, eggs, salt, pepper, smoked paprika, chipotle powder. When meat mixture is well combined prepare meatballs by rolling about 1 tablespoon into a small ball. Place on a wire wrack on a cookie sheet. When all meatballs are rolled into small balls cook for approximately 20 to 25 minutes. Place cranberry sauce, chili sauce, and Tobasco chipotle sauce into a crock pot. Turn the crock pot to low heat. Stir to combine. Add cooked meat balls and cook until they are warmed through.
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Tangy Turkish Meatball Stew, Eksili Terbiyeli Kofte
Eksili Terbiyeli Kofte or sometimes called Terbiyeli Sulu Kofte is a classic and traditional dish in Turkiye. It is tangy, savory and very filling and is usually served in rustic traditional restaurants in Istanbul. Like most other Turkish soups or stews, it's extremely comforting and is a cure to hangover and perfect for stomach reliefs.
Terbiye, in Turkish cuisine, refers to tempered sauce using egg yolks, usually with a combination of yogurt and an acidic ingredient such as lemon juice or vinegar. It adds to the flavor, consistency and aroma of the dish.
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☕ Glass Measuring Jug 1 litre:
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???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 300 g ground beef, lean or medium fat
• 1 small or ½ medium onion, finely grated or chopped
• 2 cloves of garlic, minced
• 2 tbsp rice, medium - short grain
• 1 tbsp bulgur wheat, fine grain
• 1 egg (yolk and white separated)
• 1 tsp pul biber (Turkish chili flakes)
• 1 tsp ground black pepper
• ½ tsp ground cumin
• 2 tsp salt or to taste
• 2 medium potatoes, diced
• 2 carrots, diced
• 3 tbsp olive oil
• 1/2 cup plain yogurt, full fat
• Juice of 1 lemon, 1/4 cup
• 1.5 liter water
• Chopped parsley to garnish.
• ½ cup AP flour to coat the meatballs (optional)
Instructions:
1. Wash the rice, drain and add into a bowl together with the bulgur.
2. Add 1 cup boiling / hot water to submerge the rice and bulgur.
3. Let the rice and bulgur soak for 15 mins and drain the excess water.
4. Grate the onion, mince the garlic and add into a mixing bowl.
5. Add the rice, bulgur, 1/2 tsp black pepper, ½ tsp cumin, 1 tsp pul biber and 1 tsp salt
6. Mix to combine the ingredients and add the beef together with 1 egg white (set aside the yolk)
7. Mix and knead the mixture for 10 mins until well combined and the meat starts to bind together
8. Cover and let the mixture rest in the fridge for at least 30 mins
9. Take grape size pieces and roll the mixture into small balls
10. Lightly flour a baking sheet or large plate and lightly coat the meatballs with flour and set aside.
11. Clean and cut the potatoes and carrots into large dices
12. In a large pan, heat up 3 tbsp olive oil and add the carrots, stir and sauté for 5 mins.
13. Add the potatoes, season with 1 tsp salt and 1/2 black pepper.
14. Stir and sautee for another 5 mins and add 1.5 liter boiling hot water, and bring to a boil
15. Once boiling, switch to low heat and carefully add the meatballs while stirring gently.
16. Let it simmer for 10 mins until the meatballs start to float on the surface.
17. In the meantime, in a bowl, add ½ cup yogurt, 1 egg yolk and ¼ cup lemon juice
18. Stir and whisk until combined and creamy and the egg yolk is no more visible.
19. Slowly add 1 - 2 ladle of hot soup stock while stirring continously to temper and bring the temperature close to the soup. This will prevent the soup from curdling.
20. Slowly add the hot mixture into the soup while stirring the soup continously.
21. Cook for another 5 mins and stir the soup in the same direction
22. Remove from the heat and let it rest for 10 mins before serving. Garnish with chopped parsley
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
BBQ SAUCE MEATBALLS| BABY SHOWER MEATBALLS| GREAT APPETIZERS/MAIN DISH| BEST AT THE COOKOUT
SWEET BABY RAY’S BBQ SAUCE MEATBALLS| BABY SHOWER MEATBALLS| GREAT APPETIZERS|
INGREDIENTS
2 bags of Italian style meatballs
1 bottle of 40oz Honey sweet baby ray’s BBQ sauce
1 cup of grape jelly
1/4 teaspoon Adobo
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon seasoning salt
1/4 teaspoon of onion powder
1/4 teaspoons of garlic powder
1 can 8oz Pineapple chunks (optional)
Step 1
Preheat oven to 350°
Step 2
Place meatballs in a aluminum tray and season them with 1/4 teaspoon Adobo, 1/4 teaspoon lemon pepper seasoning,1/4 teaspoon seasoning salt, 1/4 teaspoon of onion powder, 1/4 teaspoons of garlic powder. Mix well
Step 3
Place the meatballs in the oven for 20 minutes
Step 3
In a bowl combine 1 container of sweet baby ray’s bbq sauce and 1 cup of great jelly mix well
Step 4
Remove meatballs from the stove and the the bbq sauce mixture and mix well until all the meatballs are well coated with the bbq sauce.
Step 5
Place meatballs back in the oven for another 20 mins
Step 6
Remove meatballs from the stove sparkle, some fresh parsley on the top for garnish
Enjoy
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