Mini-meatballs in honey orange hoisin sauce
48 Pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2 | tablespoons | Water |
| ⅓ | cup | Fine dry bread crumbs |
| 1 | small | Onion, grated |
| 1 | clove | Garlic, minced |
| 1 | teaspoon | Dijon mustard |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1½ | pounds | Lean ground beef or pork |
| ¼ | cup | Hoisin sauce |
| ¼ | cup | Rice or cider vinegar |
| 1 | teaspoon | Grated orange rind |
| 1 | cup | Orange juice |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Minced gingerroot |
| 4 | teaspoons | Liquid honey |
| 2 | teaspoons | Sesame oil |
| 2 | Cloves garlic, minced | |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Cold water |
Directions
HONEY ORANGE HOISIN SAUCE
In bowl, beat egg with water; stir in bread crumbs, onion, garlic, mustard, salt and pepper. Add beef; mix with hands to blend. Form by tablespoonfuls into balls, wetting spoon and hands if necessary. Arrange on 2 foil-lined rimmed baking sheets. Bake in 400øF oven for 15 minutes or until browned and no longer pink inside. Drain on paper towels. (Make ahead: Freeze in airtight container for up to 2 weeks. Thaw in refrigerator.)
HONEY ORANGE HOISIN SAUCE: In saucepan, bring hoisin, vinegar, orange rind and juice, soy sauce, ginger, honey, sesame oil and garlic to boil; reduce heat and simmer for 5 minutes. Stir cornstarch into water; add to sauce and cook, stirring until thickened.
Add meatballs; stir to coat. Cook for about 5 minutes or until glossy and hot. Yield: 48 pieces Typed in MMFormat by cjhartlin@...
Source: Canadian Living Meals in Minutes.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 25, 1999