Five-spice Meatball Kabobs

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Asian	Appetizers, Better home	1	Servings

INGREDIENTS

1		Egg, beaten
3/4	c	Bread crumbs, soft 1 slice
3	T	Orange juice
2	T	Sliced green onion
1	T	Teriyaki sauce
1/2	t	Ginger root, grated
1		Clove garlic, minced
1/4	t	Five-spice powder
1/8	t	Salt
1	lb	Lean ground beef
		Sweet and sour sauce
		optional
		Pretzel sticks, optional

INSTRUCTIONS

Look for five-spice powder, a commercial spice blend, at your
supermarket or an Asian food store. Combine all ingredients except
beef in a mixing bowl. Add beef; mix well. Shape meat into 48 1"
balls; place in a 15x10x1" baking pan. Bake at 350F 15-10 minutes or
until no pink remains in the center of the meatballs. Drain on paper
towels. If desired, serve with heated (bottled) sweet and sour sauce
and a bowl of pretzel sticks to spear meatballs. Makes 48.  NOTES :
Holiday Appetizers 1996, Better Homes and Gardens, page 80.  Posted to
MC-Recipe Digest V1 #865 by Peg Baldassari  <[email protected]>
on Oct 25, 1997

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