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.
- Portion size 70 servings
- Credits : Canadian Living Special Issue: Holiday Best 2009
MethodOn 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.
Nutritional facts Per serving: about
- Sodium 79 mg
- Protein 3 g
- Calories 28.0
- Total fat 1 g
- Potassium 43 mg
- Cholesterol 15 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 1.0