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!
Servings: 100
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
- Combine all ingredients, and using the smallest ice cream scoop, form 100 small balls
- Place touching on parchment covered cookie sheet as there will considerable shrinkage
- Preheat oven to 400°F bake for 30 minutes; freeze overnight after cooled, individually on a parchment covered cookie sheet
- Store in zip lock freezer bags until ready to use.
- Preheat oven to 350°F; heat frozen meatballs individually, or decorative casserole, from frozen (about 15 minutes)
- Slice greens of onions in sleeping cut, very thinly, to garnish meatballs on platter or serving dish
- Serve with toothpicks and Deviant Cumberland Sauce
Notes
Toasted sesame seeds are another tasty garnish that look and taste great sprinkled over this dish