Ingredients
-
1
-
6
-
1
-
1
-
1/4
-
2
-
1
-
-
-
1
-
2
-
1
-
1
-
1/2
-
2
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
|
1
Done
|
Preheat the Oven to 400 Degrees F. |
|
2
Done
|
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
|
Meanwhile, in a Small Bowl, Whisk the Cornstarch With 1 Tablespoon of Water and Set Aside. |
|
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. |
|
11
Done
|
Bring the Mixture to a Boil, Then Whisk in the Cornstarch Mixture, and Simmer Until Thickened, About 1 Minute. |
|
12
Done
|
Pour the Warm Sauce Over the Meatballs and Toss to Coat. |
|
13
Done
|
the Meatballs May Be Held in the Roasting Pan, Covered With Foil For Up to 1 Hour (over Very Very Low Heat If You Want). |
|
14
Done
|
Serve With Toothpicks. |
