Ingredients
-
1
-
6
-
1
-
1
-
1/4
-
2
-
1
-
-
-
1
-
-
-
-
-
Directions
Asian Meatballs, A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served., This was wonderful, but with LOTS more spices. I added about a 1/4 cup of soy sauce to the meatball mixture. I doubled the sauce, but basically quadrupled or more the sauce spices. Got lots of compliments.
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Steps
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1
Done
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Preheat the Oven to 400 Degrees F. |
|
2
Done
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in a Medium Bowl, Use a Fork to Combine the Pork, Sausage, Ginger, Shallot, Water Chestnuts, Soy Sauce and Cilantro. |
|
3
Done
|
Use Your Hands to Form the Mixture Into 1-Inch Balls, Placing the Meatballs Into a Large Roasting Pan. |
|
4
Done
|
Cook the Meatballs For 20-25 Minutes, Shaking the Pan Every 5 Minutes to Rotate the Meatballs and Brown the Sides Evenly. |
|
5
Done
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Meanwhile, in a Small Bowl, Whisk the Cornstarch With 1 Tablespoon of Water and Set Aside. |
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6
Done
|
When the Meatballs Are Done, Remove Them from the Pan to Cool. |
|
7
Done
|
Place the Roasting Pan Over Medium Heat and Add the Garlic and Ginger. |
|
8
Done
|
Cook, Stirring For 30 Seconds. |
|
9
Done
|
Add the Chicken Stock, Stirring Up Any Cooked on Bits. |
|
10
Done
|
Stir in the Remaining Soy Sauce, Brown Sugar, and Chili Paste. |
