Appetizer Meatballs Crockpot
|Ground beef||2 Pound|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh ginger||1 Teaspoon|
|White wine||2 Tablespoon|
|Beef broth||1 Cup (16 tbs)|
Combine ground beef, bread crumbs, milk, eggs and salt and form into balls, using about 1 teaspoon (5 mL) mix.
You should have 100.
Brown in a 450° oven on a cookie sheet for 10 minutes.
Drain off fat.
If making half recipe, cook about 15 at a time in a circle on a plate in the microwave.
It would take ages to do all 100 this way.
Combine cornstarch, sugar and soy sauce in 4 cup (1 L) microproof measure.
Add garlic, ginger, wine and broth and stir well.
Cook at HIGH to boil and thicken, about four minutes.
Pour over meatballs in a microproof serving dish and reheat at 80% power for 4-5 minutes.