Chinese-Style Meatballs

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Tested Till Perfect

Serve the hoisin dip in a small bowl alongside the meatballs. Or, if you prefer, toss the meatballs in the dip before serving. Sambal oelek is an Asian condiment, available in many supermarkets and specialty stores.

Servings: 70 pieces

Ingredients:

Nutritional Info
Per piece: -
cal 28
pro 3 g
total fat 1 g
sat. fat 1 g
carb 1 g
fibre trace
chol 15 mg
sodium 79 mg
potassium 43 mg
% RDI: -
iron 1%
folate 1%

Preparation:

On cutting board and with side of knife, smash water chestnuts; coarsely chop and set aside.

In bowl, whisk together eggs, chopped coriander, green onions, garlic, hot peppers, cornstarch, soy sauce, ginger, salt and pepper. Add veal, pork and water chestnuts; mix thoroughly. Shape by about 1 tbsp (15 mL) into balls. (Make-ahead: Cover and refrigerate on foil-lined baking sheets for up to 24 hours.)

Bake on foil-lined baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into several meatballs registers 160°F (71°C), about 15 minutes.

Hoisin Dip
: In small saucepan, bring chicken broth to boil over medium-high heat. Remove pan from heat.

Whisk in hoisin sauce, sambal oelek and sesame oil. Serve dip with meatballs.

Additional Information

  • Cost $13.25, or $0.19 per piece
    Splurge: Replace veal with minced shrimp (mince in food processor); add 2 tbsp (25 mL) more cornstarch.


Source

Canadian Living Special Issue: Holiday Best 2009




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