| 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
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
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”