| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Canadian | Appetizers, Meats, Picnics | 48 | Pieces |
INGREDIENTS
| 1 | Egg | |
| 2 | tb | Water |
| 1/3 | c | Fine dry bread crumbs |
| 1 | sm | Onion, grated |
| 1 | cl | Garlic, minced |
| 1 | ts | Dijon mustard |
| 3/4 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 1/2 | lb | Lean ground beef or pork |
| 1/4 | c | Hoisin sauce |
| 1/4 | c | Rice or cider vinegar |
| 1 | ts | Grated orange rind |
| 1 | c | Orange juice |
| 2 | tb | Soy sauce |
| 1 | tb | Minced gingerroot |
| 4 | ts | Liquid honey |
| 2 | ts | Sesame oil |
| 2 | Cloves garlic, minced | |
| 1 | ts | Cornstarch |
| 1 | tb | Cold water |
INSTRUCTIONS
HONEY ORANGE HOISIN SAUCE In bowl, beat egg with water; stir in bread crumbs, onion, garlic, mustard, salt and pepper. Add beef; mix with hands to blend. Form by tablespoonfuls into balls, wetting spoon and hands if necessary. Arrange on 2 foil-lined rimmed baking sheets. Bake in 400°F oven for 15 minutes or until browned and no longer pink inside. Drain on paper towels. (Make ahead: Freeze in airtight container for up to 2 weeks. Thaw in refrigerator.) HONEY ORANGE HOISIN SAUCE: In saucepan, bring hoisin, vinegar, orange rind and juice, soy sauce, ginger, honey, sesame oil and garlic to boil; reduce heat and simmer for 5 minutes. Stir cornstarch into water; add to sauce and cook, stirring until thickened. Add meatballs; stir to coat. Cook for about 5 minutes or until glossy and hot. Yield: 48 pieces Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living Meals in Minutes. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 25, 1999
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