Chinese-Style Meatballs

By Adell Shneer and The Canadian Living Test Kitchen

102 people added this to their Recipe Box

This recipe makes 70 servings

Nutritional Info
Per piece:	-
cal	2828 cal
pro	3 g3g pro
total fat	1 g1g total fat
sat. fat	1 g1g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	15 mg15mg chol
sodium	79 mg79mg sodium
potassium	43 mg43mg potassium
% RDI:	-
iron	11 iron
folate	11 folate

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.

Ingredients

1 1can (8 oz/227 mL) can (8 oz/227 mL)water chestnutwater chestnuts, drained
2 eggs 2 2eggeggs
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced
3 cloves garlic , minced3 3cloves garlic, minced
2 2hot green pepper, seeded and finely chopped
3 tbsp cornstarch 3 3tbsp tbspcornstarch
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tsp minced gingerroot 1 1tsp tspminced gingerroot
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp white pepper 1/4 1/4tsp tspwhite pepper or black pepper
1 lb lean ground veal 1 1lb lblean ground veal
1 lb lean ground pork 1 1lb lblean ground pork
Hoisin Dip:
1/3 cup sodium-reduced chicken broth 1/3 1/3cup cupsodium-reduced chicken broth or vegetable broth
1/3 cup hoisin sauce 1/3 1/3cup cuphoisin sauce
2 tsp sambal oelek 2 2tsp tspsambal oelek
1-1/2 tsp sesame oil 1-1/2 1-1/2tsp tspsesame oil

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