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Chinese Festival Inspired Meatballs
Tina Verrelli

1 egg
1/4 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon freshly grated ginger
1 teaspoon garlic, minced or pressed
1/4 cup finely chopped water chestnut
2 tablespoons green onion, thinly sliced
2 tablespoons roughly chopped fresh cilantro
3/4 cup panko bread crumbs
1 lb ground pork
9 ounces sweet Italian sausage links, removed from casings

1/3 cup low-sodium soy sauce, more to taste if desired
1/2 cup chicken broth
1/2 cup beef broth
1/3 cup rice wine
2 teaspoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
1 tablespoon canola oil
2 teaspoons minced or pressed garlic
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
1/4 cup water


Preheat the oven to 400 degrees F.

In a medium bowl mix together egg, broth, soy sauce, ginger, garlic, water chesnuts, green onion and cilantro.  Stir in bread crumbs.  Gently mix in pork and sausage.

Use your hands to form the mixture into 1-inch balls, place the meatballs on a large baking sheet.

Bake the meatballs for 15-20 minutes or until cooked through (May alternatively saute in a pan with a little oil)

Make the sauce:

In a saucepan over medium heat combine all the sauce ingredients except the cornstarch and water.  Bring to simmer and allow to simmer for about 5 minutes.

In a small bowl whisk together the cornstarch and water.

Bring the sauce mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.

Pour the warm sauce over the meatballs and toss to coat.


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