Text 8943, 84 rader
Skriven 2011-03-31 04:27:00 av Dave Drum (1:124/311)
Ärende: DP 105
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Far East Party Meatballs With Hot Ginger Sauce
 Categories: Appetizer, Meat
      Yield: 4 Servings
 
      3 lb Lean ground beef
      3 lb Ground turkey
      1 lg Yellow onion, minced
      6    Egg whites, wisked
    1/2 c  Gingersnaps, crushed
      4 tb Fresh ginger, grated
      2 tb Low-sodium soy sauce

MMMMM----------------------HOT GINGER SAUCE---------------------------
    1/2 c  Vegetable oil
    1/2 c  All-purpose flour
      1 qt Chicken stock
      1 c  Dry sherry
    2/3 c  Hoisin sauce
    2/3 c  Gingersnap, crushed
    3/4 c  Rice vinegar
    1/4 c  Low-sodium soy sauce
    1/2 c  Fresh ginger, grated
  1 1/2 ts Red-pepper flakes (or to
           -taste)
           -salt, to taste
           -black pepper, freshly
           -ground, to taste
      2    Bunches fresh scallions,
           -sliced diagonally into
           -thin slices
    3/4 c  Sesame seeds, toasted
 
  In a large mixing bowl, crumble the ground beef and turkey.
  Lightly stir in the onions and then the egg whites.  Add the
  gingersnaps, ginger, and soy sauce.  Using your hands, mix
  thoroughly and shape the mixture into walnut-sized meatballs.
  
  Using a non-stick vegetable spray, lightly coat 3 to 4 cookie
  sheets.  On the sheets, arrange each meatball in a single-layer
  as you form them.  Cover and refrigerate the meatballs for at
  least 1 hour.
  
  In a preheated, 350 degree F. oven, bake the meatballs
  uncovered until done, about 20 minutes.
  
  TO MAKE THE SAUCE:  Meanwhile, in a large soup pot over medium
  heat, heat the oil.  Stir in the flour and cook to make make a
  golden roux.  Pour in the chicken stock and sherry.  Bring the
  mixture to a boil, stirring.  Add hoisin sauce, gingersnaps, 1/2
  cup of the vinegar, the soy sauce, ginger, and red pepper flake,
  to taste.  Stir to mix.  Reduce the heat and simmer for 30
  minutes, stirring occasionally to keep the sauce from sticking
  to the bottom of the pot.
  
  Taste and adjust seasonings, add the salt, pepper, and
  remaining vinegar.  Add additional red pepper flake, if desired.
  Add the meatballs to the sauce and simmer for an additional 30
  minutes.
  
  TO SERVE;  In a chafing dish, make a mound of the meatballs and
  pour the ginger sauce over them.  Sprinkle on the sliced
  scallions and the sesame seeds.  Or on a small plate, you can
  serve 2 to 3 meatballs on a butterhead lettuce leaf.  Serve with
  toothpicks or forks.
  
  Makes 24 cocktail-sized servings or 100 meatballs.
  
  PER SERVING:  230 calories, 12.4 g fat, 119 mg cholestrol, 396 mg
  sodium
  
  Recipe:  "AMERICA LOVES HAMBURGERS -- 101 All-Time Best Recipes",
  by Linda West Eckhardt.  Published by Wings Books.
  1994
  
  From: David Pileggi                   Date: 06-07-99
  Cooking
 
MMMMM

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