Please enter the email you’re using for this account.
Dinner with a twist with these asian-insired meatballs!
1 pound ground meat
1/2 cup Gefen Panko Crumbs
1 egg
2 teaspoons garlic or 2 cubes Gefen Frozen Garlic
1 teaspoon ginger
oil, for frying
cornstarch, for coating
1 and 1/2 cups Manischewitz Chicken Broth
1/3 cup brown sugar
2 tablespoons Glicks Soy Sauce
2 tablespoons vinegar
2 tablespoons hoisin sauce
1 teaspoon Glicks Flour dissolved in 2 teaspoons water
In a large skillet, heat 1/4 inch oil.
Combine meat mixture ingredients and form balls. Roll them in cornstarch to coat.
Fry for five minutes on each side. Remove from pan and drain excess oil.
In a pot over a low flame, stir sauce ingredients until smooth. Bring to a rolling boil, then allow to simmer for three minutes.
Place meatballs into sauce and coat. Cook for 30 minutes, then sprinkle with sesame seeds.
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
Can you use dark chicken or turkey instead ?
You should be able to, I would recommend dark chicken is better than turkey.