CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Canadian |
Appetizers, Meats, Picnics |
48 |
Pieces |
INGREDIENTS
1 |
|
Egg |
2 |
T |
Water |
1/3 |
c |
Fine dry bread crumbs |
1 |
|
Onion, grated |
1 |
|
Garlic, minced |
1 |
t |
Dijon mustard |
3/4 |
t |
Salt |
1/2 |
t |
Pepper |
1 1/2 |
lb |
Lean ground beef or pork |
1/4 |
c |
Hoisin sauce |
1/4 |
c |
Rice or cider vinegar |
1 |
t |
Grated orange rind |
1 |
c |
Orange juice |
2 |
T |
Soy sauce |
1 |
T |
Minced gingerroot |
4 |
t |
Liquid honey |
2 |
t |
Sesame oil |
2 |
|
Cloves garlic, minced |
1 |
t |
Cornstarch |
1 |
T |
Cold water |
INSTRUCTIONS
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 400øF 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
[email protected] Source: Canadian Living Meals in Minutes.
Posted to MM-Recipes Digest V4 #13 by [email protected] on May
25, 1999
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