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 Time2hours
Cook Time30minutes
Total Time2hours30minutes
Servings100
AuthorValerie Lugonja
Ingredients
1 ½kilo lean ground beef
1 ½csoya sauce(scant)
¼csherry or port(generous)
1/8cfreshly grated ginger
6clovesof minced garlic
¼csugar(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
Recipe Notes
Toasted sesame seeds are another tasty garnish that look and taste great sprinkled over this dish