Glazed Ginger Meatballs
Asian flavours of ginger and soy sauce give meatballs a pleasing change of pace.
1 cup dry bread crumbs
1small onion, grated
1egg
1/4cup chopped fresh coriander or parsley
1/4 cup soy sauce
I tbsp minced gingerroot
(or 1 tsp/5 ml ground
ginger)
1/4 tsp Asian chili paste or 2 ml
hot pepper sauce
1 Lb each lean ground
beef and lean
. ground pork
2 cups beef stock
2 tbsp liquid honey
8 cloves garlic, minced
1 can (14 oz/398 mL)
sliced water chestnuts,
drained
2 carrots, halved lengthwise and thinly sliced
Pinch each salt and pepper
3 tbsp cornstarch
I cup bean sprouts
ln bowl, combine bread crumbs, 1/4 cup (50 mL) water, onion, egg, half each of the coriander and soy sauce, the ginger and chili paste. Mix in beef and pork. Using hands, roll by rounded table-spoonfuls (15 mL) into 1-inch (2.5 cm) balls. Bake on foil-lined rimmed baking sheets in 375°F (190°C) oven until no longer pink inside, about 15 minutes. Transfer to slow-cooker. -
Add stock, honey, garlic, water chestnuts, carrots, salt and pepper to slow-cooker. Cover and cook on low for 4 to 5 hours or until carrots are tender.
Whisk cornstarch with remaining soy sauce; whisk into slow-cooker. Cover and cook on high for 15 minutes or until glossy and thickened. Serve sprinkled with bean sprouts and remaining coriander. Makes 8 servings.
Notes:
I have made this recipes quite a few times now and it has a wonderful flavour.
You can used a combination of ground beef and ground chicken or turkey for a lower fat version.
I have used Asian chile paste and have used the hot pepper sauce as well.
Both are fine.
In place of the fresh parsley I have used 1 tsp dried and 1/4 tsp ground coriander.
It is not nescessary to use the bean sprouts if you do not have them on hand.
Great served with Basmati rice or noodles.
Asian flavours of ginger and soy sauce give meatballs a pleasing change of pace.
1 cup dry bread crumbs
1small onion, grated
1egg
1/4cup chopped fresh coriander or parsley
1/4 cup soy sauce
I tbsp minced gingerroot
(or 1 tsp/5 ml ground
ginger)
1/4 tsp Asian chili paste or 2 ml
hot pepper sauce
1 Lb each lean ground
beef and lean
. ground pork
2 cups beef stock
2 tbsp liquid honey
8 cloves garlic, minced
1 can (14 oz/398 mL)
sliced water chestnuts,
drained
2 carrots, halved lengthwise and thinly sliced
Pinch each salt and pepper
3 tbsp cornstarch
I cup bean sprouts
ln bowl, combine bread crumbs, 1/4 cup (50 mL) water, onion, egg, half each of the coriander and soy sauce, the ginger and chili paste. Mix in beef and pork. Using hands, roll by rounded table-spoonfuls (15 mL) into 1-inch (2.5 cm) balls. Bake on foil-lined rimmed baking sheets in 375°F (190°C) oven until no longer pink inside, about 15 minutes. Transfer to slow-cooker. -
Add stock, honey, garlic, water chestnuts, carrots, salt and pepper to slow-cooker. Cover and cook on low for 4 to 5 hours or until carrots are tender.
Whisk cornstarch with remaining soy sauce; whisk into slow-cooker. Cover and cook on high for 15 minutes or until glossy and thickened. Serve sprinkled with bean sprouts and remaining coriander. Makes 8 servings.
Notes:
I have made this recipes quite a few times now and it has a wonderful flavour.
You can used a combination of ground beef and ground chicken or turkey for a lower fat version.
I have used Asian chile paste and have used the hot pepper sauce as well.
Both are fine.
In place of the fresh parsley I have used 1 tsp dried and 1/4 tsp ground coriander.
It is not nescessary to use the bean sprouts if you do not have them on hand.
Great served with Basmati rice or noodles.