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  Ground chuck/Chuck 2 Pound
  Ground pork/Ground veal 2 Pound
  All purpose flour 1⁄2 Cup (8 tbs)
  Ground ginger 1⁄2 Teaspoon
  Light cream 1 Cup (16 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Butter/Margarine 4 Tablespoon
  Ginger soy sauce 2 Tablespoon
  Green peppers 2 Medium
  Canned water chestnuts 5 Ounce (1 Can)

1. Combine ground beef, veal or pork, flour and ginger in large bowl of an electric mixer; beat until blended, then beat in cream and soy sauce, 1 tablespoon at a time, until mixture is smooth and pastelike.
2. Shape into tiny meatballs. (This amount will make as many as 180 marble-size balls. Shaping can be done ahead and meatballs chilled until ready to cook.)
3. Saute meatballs, a single layer at a time, in part of the butter or margarine until cooked through in a large skillet. Keep hot while cooking remaining meatballs, adding remaining butter or margarine as needed.
4. Make Ginger Soy Sauce.
5. Quarter the green peppers, remove seeds; cut peppers in small squares. Drain water chestnuts; cut in thin slices.
6. Pour Ginger Soy Sauce into a chafing dish or keep-hot server. Spoon meatballs on top, basting with sauce; tuck in green peppers and water chestnuts. Serve with wooden picks for spearing meat balls.

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Meatball Miniatures Recipe