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Hot n' Spicy Meat Balls in Broth Recipe


This is such an easy recipe. The same ingredients can also be used to make potstickers similar to those you find in Chinese restaurants.

INGREDIENTS

1 lb ground pork or 1/2 lb ground pork & 1/2 lb ground veal
1 egg
1 tblspn soy sauce
1 clove crushed garlic
1 tbspn cornstarch
2 tspn rice wine
1 tspn sesame oil
1/2 to 3/4 tspn red pepper flakes, crush very fine
2 chopped green onions, leaves only
1 can chicken or vegetable broth*

DIRECTIONS

Mix all ingredients, except broth, in a large bowl. Mix ingredients well but do not over mix. It is best to do this by hand. Make small 1/2 inch meat balls and set each aside until you have used the entire mix.

Pour can of broth into large pot, add meat balls and simmer until done, 10 to 12 minutes over medium heat until meatball are done. Break one meat ball to test doneness. These meatballs can be served as appetizers with an added hot marinara sauce used as dipping sauce, used in soup or to top pasta. If you are one of those people who keep packaged gravy in the cupboard for emergencies, make brown gravy according to package directions and add meatballs to the gravy. Serve with rice and a side vegetable.

Potstickers: you will need wonton wrappers and oil for sauteing to make Potstickers. Wonton wrappers can be bought from the supermarket. Mix ingredients in a large bowl. Place 1-1/2 tspn mixture in wonton wrappers press 1/2 wonton over the other, moisten edge with water or chicken broth, then crimp with fork so mixture does not fall out. Saute filled wontons in cooking oil over medium heat until golden on the bottom. Add 1/2 can chicken broth, cover and simmer for 8 to 10 minutes

Serve meat balls or potstickers with a soy dipping sauce.

Hint

*Mix grated ginger with soy sauce and scallions or crushed garlic for an excellent dipping sauce. Great for egg rolls or veggies too.
*Do not use beef broth, it has a heavier flavor than chicken or vegetable broth. Also, do not use bouillon cubes for this recipe.
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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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