Asian Meatballs

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A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served.

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Steps

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Preheat the oven to 400 degrees f.

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In a medium bowl , use a fork to combine the pork , sausage , ginger , shallot , water chestnuts , soy sauce and cilantro.

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Use your hands to form the mixture into 1-inch balls , placing the meatballs into a large roasting pan.

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Cook the meatballs for 20-25 minutes , shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.

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Meanwhile , in a small bowl , whisk the cornstarch with 1 tablespoon of water and set aside.

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When the meatballs are done , remove them from the pan to cool.

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Place the roasting pan over medium heat and add the garlic and ginger.

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Cook , stirring for 30 seconds.

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Add the chicken stock , stirring up any cooked on bits.

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Stir in the remaining soy sauce , brown sugar , and chili paste.

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Bring the mixture to a boil , then whisk in the cornstarch mixture , and simmer until thickened , about 1 minute.

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Pour the warm sauce over the meatballs and toss to coat.

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The meatballs may be held in the roasting pan , c.

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Ingredients

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ground pork, sweet italian sausage links, ginger, shallot, water chestnut, low sodium soy sauce, fresh cilantro, kosher salt, cornstarch, garlic, chicken stock, dark brown sugar, chili paste