These were really good despite my not having exactly all the ingredients & the kids loved them! I will use shallots next time as they will add color. I only had ground ginger & used about a half teaspoon in place of the fresh ginger. Lastly, I used low sodium soy sauce & was afraid the amount called for would even be too salty, it wasn't. I wanted to add an egg, but found it wasn't necessary as I simmered them in a skillet and the juices expressed from the meat and created a little broth for them to cook in. I served them over steamed white rice with sautéed red cabbage & julienned carrots coated with a little soy sauce.
The sauce wasn't that sweet, and didn't have much flavor. The meatballs really needed eggs mixed in to bind them together. Mine fell apart really easily. I made different vegetables with mine. If I were to make this again, I would use more sugar and eggs when I made the meatballs
Very easy, very good. My husband and kids loved these. I thought they were a bit salty, but next time I'll use reduced sodium soy and a smidge more sugar. We skipped the carrots & peas (had none on hand) and just put some green beans on the side. I'll be making this again, and doubling the sauce. Thanks!
this was a good and easy dinner. i did double the ginger as i love it and it turned out very good. i added some bell peppers and onions to the fried rice as well. thanks for the great recipe
Thank you Kate's daughter! Followed the recipe exactly. It was splendid and will be repeated at our house.
These meatballs were just fantastic. Very easy to make, and yes, they only took 35 minutes! I served these with fried brown rice as per DH's request. The sauce was wonderful, next time I would double the sauce to have some extra for the rice, as there was just enough to coat the meatballs just right. Well written and easy to read recipe...thanks for sharing!
This was very good.Thanks