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Glazed Ginger Meatballs

soups, pork, beef - ground

1/2 cup dry bread crumbs
1/4 cup water
1 small onion; grated
1 egg
1/4 cup chopped fresh coriander
1/4 cup soy sauce
1 tablespoon minced gingerroot
1/2 teaspoon Asian chili paste; or
hot pepper sauce
1 pound lean ground beef
1 pound lean ground pork
2 cups beef stock
2 tablespoons liquid honey
8 cloves garlic; minced
1 can (14 oz) sliced water chestnuts; drained
2 carrots; halved longwise, sliced
pinch (each) salt and pepper
3 tablespoons cornstarch
1 cup bean sprouts

In bowl, combine bread crumbs, water, onion, egg, half each of the coriander and soy sauce, the ginger and chili paste. Mix in beef and pork. Using hands, roll by rounded tablespoonfuls into 1-inch balls. Bake on foil-lined rimmed baking sheets in 375°F oven for 15 minutes or until no longer pink inside. In large Dutch oven, combine meatballs, stock, honey, garlic, water chestnuts, carrots, salt and pepper. Cover and bake in 350°F oven for 30 minutes. Using slotted spoon, transfer meatballs to serving dish; keep warm. Spoon fat off liquid in pan. Whisk cornstarch with remaining soy sauce. Whisk into pan and bring to boil over medium-high heat; cook, stirring, for 1 minute or until glossy and thickened. Pour over meatballs. Sprinkle with bean sprouts and remaining coriander.

Contributor: Canadian Living, January, 2001

Yield: 8 servings

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