Print

Asian Garlic Meatballs



This is an ACF Original recipe inspired by eating many meatballs dipped in many sauces. It is a favourite of my friends and family. Theaccompanying Deviant Cumberland Sauce is a must. Hope you love it, too!
Course Appetizer
Cuisine Canadian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 100
Author Valerie Lugonja

Ingredients

  • 1 ½ kilo lean ground beef
  • 1 ½ c soya sauce (scant)
  • ¼ c sherry or port (generous)
  • 1/8 c freshly grated ginger
  • 6 cloves of minced garlic
  • ¼ c sugar (scant)
  • green onions for garnish (which I only do when served in a chaffing dish)

Instructions

  1. Combine all ingredients, and using the smallest ice cream scoop, form 100 small balls
  2. Place touching on parchment covered cookie sheet as there will considerable shrinkage
  3. Preheat oven to 400°F bake for 30 minutes; freeze overnight after cooled, individually on a parchment covered cookie sheet
  4. Store in zip lock freezer bags until ready to use.
  5. Preheat oven to 350°F; heat frozen meatballs individually, or decorative casserole, from frozen (about 15 minutes)
  6. Slice greens of onions in sleeping cut, very thinly, to garnish meatballs on platter or serving dish
  7. Serve with toothpicks and Deviant Cumberland Sauce

Recipe Notes

Toasted sesame seeds are another tasty garnish that look and taste great sprinkled over this dish