Chinese-Style Meatballs
22 people added this to their Recipe Box
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:
Chinese-Style Meatballs
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
1 can (8 oz/227 mL) water chestnuts, drained
2 eggs
1/4 cup (50 mL) chopped fresh coriander
2 green onions, thinly sliced
3 cloves garlic, minced
2 hot green peppers, seeded and finely chopped
3 tbsp (45 mL) cornstarch
2 tbsp (25 mL) soy sauce
1 tsp (5 mL) minced gingerroot
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) white or black pepper
1 lb (500 g) lean ground veal
1 lb (500 g) lean ground pork
Hoisin Dip:
1/3 cup (75 mL) sodium-reduced chicken broth or vegetable broth
1/3 cup (75 mL) hoisin sauce
2 tsp (10 mL) sambal oelek
1-1/2 tsp (7 mL) sesame 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.
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.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Appetizers; Meat-Pork; Meat-Veal; Eggs; Entertaining; Christmas; Chinese; Bake; Cocktail Party;
Source
Canadian Living Special Issue: Holiday Best 2009
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »