Asian Meatballs Recipe
Source: cookeatshare.com/recipes/asian-meatballs-70382
Ingredients
- 1 1/2 lb Grnd beef (see notes)
- 2 x Large eggs
- 2 slc of bread
- 1 tsp Dry mustard
- 1/2 tsp Ginger
- 2 x Cloves of garlic, minced
- 3/4 c. Sugar
- 1 c. Soy sauce
- 1/2 c. Vinegar
- 1/2 c. White wine or possibly water
- 2 x Cloves of garlic, minced
Directions
- Place grnd meat, Large eggs, garlic, and spices in a bowl.
- Wet the slices of bread with water and add in to bowl.
- Moosh this together till well mixed.
- Shape into 1" balls and roll in flour.
- Place about 1/4c vegetable oil in a skillet.
- Heat the oil and add in the meatballs a few at a time.
- You just need to brown them, not cook them thoroughly.
- If necessary, add in 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 pcs in there.
- Add in the sugar, vinegar, soy sauce and water (or possibly wine) to the skillet.
- Heat, stirring to loosen the crispy brown pcs stuck to the skillet.
- When sauce is warm, add in the meatballs back in.
- Cook over medium heat, stirring from time to time, till 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 in a little more sugar.
- Serve over warm cooked white rice.
- NOTES:This recipe originally called for grnd turkey.
- I stopped using which the first time I found something in my mouth which tasted suspiciously like a semi-grnd beak!
- Maybe they've improved grnd turkey since then.
- You could use the turkey or possibly a mix of turkey and beef.
- Also, this recipe improves with age.
- You can make it one day and serve it the next or possibly freeze it.
- If you chill to serve later, you can remove the disgusting layer of grease which 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.
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