INGREDIENTS

INSTRUCTIONS

Place ground meat, eggs, garlic, and spices in a bowl. Wet the slices of
bread with water and add to bowl. Moosh this together until well mixed.
Shape into 1" balls and roll in flour. Place about 1/4c vegetable oil in a
skillet. Heat the oil and add the meatballs a few at a time. You just need
to brown them, not cook them thoroughly. If necessary, add a little more
oil as needed (the flour tends to absorb it).As they brown, move them to
another bowl. When all meatballs are browned, remove as much grease as you
can from the skillet, trying to leave all of the crispy brown pieces in
there. Add the sugar, vinegar, soy sauce and water (or wine) to the
skillet. Heat, stirring to loosen the crispy brown pieces stuck to the
skillet. When sauce is hot, add the meatballs back in. Cook over medium
heat, stirring from time to time, until sauce starts to thicken and
meatballs seem glazed. Taste the sauce and see if it tastes right to you.
If it's too vinegary, add a little more sugar. Serve over hot cooked white
rice.
NOTES: This recipe originally called for ground turkey. I stopped using
that the first time I found something in my mouth that tasted suspiciously
like a semi-ground beak! Maybe they've improved ground turkey since then.
You could use the turkey or a mixture of turkey and beef. Also, this recipe
improves with age. You can make it one day and serve it the next or freeze
it. If you refrigerate to serve later, you can remove the disgusting layer
of grease that will be on the top.
This recipe originally came from the Boston Globe but has been carried
around in my head ever since I lost the recipe.
Posted to MM-Recipes Digest V4 #118 by Carole <caroleru@tp.net> on Apr 28,
97

A Message from our Provider:

“Jesus: Everything else will fade”