Appetizers & Starters |
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Oriental Meatballs – 2006
Recipe courtesy of Joan Wozny, from our neighbor, Ginny Fowler
INGREDIENTS
PREPARATION
Combine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined. Roll into bite sized meatballs and steam them.
Use as a standalone appetizer, or with an Asian noodle dish.
Sauce: Ginny served these as hors d’oeuvres covered in a sauce she made … she would take some crushed red pepper, mix with some oil and cook down at very low heat. Then she added some of that to a bottle stir fry sauce, with some soy sauce and a little sugar. No measurements, but you can add ingredients to your taste. Very, very good!
We miss and love you Ginny!!!
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- ¾ pound ground beef
- ¾ pound ground pork
- 2/3 cup green onions and top -- chopped
- 1 teaspoon minced fresh ginger
- 1 clove garlic -- pressed
PREPARATION
Combine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined. Roll into bite sized meatballs and steam them.
Use as a standalone appetizer, or with an Asian noodle dish.
Sauce: Ginny served these as hors d’oeuvres covered in a sauce she made … she would take some crushed red pepper, mix with some oil and cook down at very low heat. Then she added some of that to a bottle stir fry sauce, with some soy sauce and a little sugar. No measurements, but you can add ingredients to your taste. Very, very good!
We miss and love you Ginny!!!
