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Asian Pork Meatballs with Garlic and Ginger
The delicious flavor in these meatballs comes from an array of ingredients so In order to move smoothly through this recipe, assemble all the ingredients first. Once everything has been added to the ground pork, combine the mixture with a light hand and scoop or form the meatballs with a spoon.
I baked these meatballs with the Chili Garlic Sauce Baked Chicken Wings for an easy delicious Convection meal.
1lb ground pork
3 cloves garlic, minced
1” piece of fresh ginger, peeled and finely minced
½ tsp five-spice powder
1 tbsp sesame chili oil
1 tbsp soy sauce
¼ cup panko breadcrumbs
Combine all the ingredients in a medium-sized mixing bowl and mix gently to combine. Scoop or roll the mixture into 2” balls and place on a rimmed baking sheet lined with foil or parchment paper.
Heat the oven in the Convection Bake or Convection Roast Mode at 425 degrees. Bake the meatballs in the lower part of the oven for 25 minutes.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.