Asian Meatballs
Ready In: 40 mins
Yields: 48 meatballs
Ingredients
- 1 lb ground pork
- 6 ounces sweet Italian sausage links, removed from casings
- 1 teaspoon freshly grated ginger, divided
- 1 small shallot, minced
- 1⁄4 cup finely chopped water chestnut
- 2 teaspoons low sodium soy sauce
- 1 tablespoon roughly chopped fresh cilantro
- kosher salt
Sauce
- 1 teaspoon cornstarch
- 2 teaspoons low sodium soy sauce
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 1⁄2 cup chicken stock
- 2 teaspoons packed dark brown sugar
- 1⁄2 teaspoon chili paste
Directions
- Preheat the oven to 400 degrees F.
- In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.
- use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.
- Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
- Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside.
- When the meatballs are done, remove them from the pan to cool.
- Place the roasting pan over medium heat and add the garlic and ginger.
- Cook, stirring for 30 seconds.
- Add the chicken stock, stirring up any cooked on bits.
- Stir in the remaining soy sauce, brown sugar, and chili paste.
- Bring the 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.
- The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).
- Serve with toothpicks.
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