Asian Sweet & Sour Meatballs
1 can whole water chestnuts, finely chopped
1 tsp peeled and finely chopped gingerroot (*I did not use this)
1/2 cup thinly sliced green onions with tops
2 lbs ground chicken (could be beef or turkey also)
4 slices bread broken into small pieces
1/4 cup soy sauce
2 garlic cloves
1 jar plum sauce
1/2 -3/4 jar of chili sauce *depends on your liking, it may make it more or less 'spicy' depending on how much you use.
These are the plum and chili sauces I used.
Preheat oven to 400. Finely chop the waterchestnuts (and gingerroot*I did not use this). Slice green onions. Combine the ground chicken, bread crumbs, water chestnuts, green onions, (1/2 tsp. gingerroot), garlic and soy sauce. Mix thoroughly. Use a small scoop to shape the meatballs and place in a pan, or deep dish baker. Bake for 15 minutes. Remove juice from the pan. Meanwhile mix the plum preserves and chili sauce (and other 1/2 tsp gingerroot). Pour this mixture over the meatballs and toss to coat evenly. Return to oven baking another 15 minutes. Stir before serving. Serve with rice!
**The real recipe makes a little less I added more stuff to make a few more meatballs so my husband would have extra for lunch the next day. My family of 4 eats more than a typical family, my boys eat more than 'normal' children do. :)
I placed mine in a pan like this to bake....which I used this one and one more pan half this size. Then after the first 15 minutes, instead of having to remove the juice, I put them in the deep dish baker and poured the sauce over them. These are easy clean up stones, so I don't mind.
Before baking the last 15 minutes.
Done baking!
TJ rates this a 6 out of 10. He said it was a little too spicy for his liking. :) So I need to find another chili sauce that's a little tamer next time. :)
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