Monday, February 20, 2012
Chinese Hoisin Meatballs
A very unusual thing happened over the weekend. Whitney Houston was buried in a cemetery two blocks from my house. It was a little crazy here yesterday with the news helicopters flying overhead. Quite a few of the roads around my house were closed and police were spread out every few feet on three different roads making sure that people who had left their cars somewhere else did not walk into any part of the cemetery. Westfield seems to be back to normal today and its appears that Fairview Cemetery has more than its usual amount of visitors today which I am sure will be the case for a long time to come.
These can be used as an appetizer or as a main dish served over noodles or rice. The sauce would be good over chicken also. I first made these at a cooking class I went to at classicthyme.
2 lbs meatloaf mix (pork, veal, beef)
3/4 cup chopped water chestnuts
1 cup Panko breadcrumbs
1 large garlic clove chopped
6 scallions finely chopped
2 tbsp grated ginger
1/4 tsp 5 spice powder
2 tsp soy sauce
1 tsp sesame oil
2 large eggs
3 cups hoisin sauce
1 cup water
Combine the ingredients for the meatballs in a medium size bowl and blend well using spoon or hand.
Preheat oven to 375 degrees.
Measure level tablespoons of mixture and roll into rounds. Place on parchment lined baking pan.
Bake meatballs for approx 20 minutes or just until firm.
Combine hoisin sauce and water in medium saucepan. Bring to a simmer and add meatballs. Simmer for another 15 minutes stirring frequently. Serve.
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