| 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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