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Chinese Meatballs




Source of Recipe


Hel
Chinese Meatballs\


12 wooden cocktail picks

1 quart vegetable oil

Meatballs:

3/4 lb. lean ground pork or turkey

2 Tbsp. low sodium soy sauce

1 Tbsp. oyster sauce

1 Tbsp. minced garlic

2 tsp. peeled and minced ginger

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1/2 bunch cilantro, minced

1 scallion, thinly sliced

Salt and pepper to taste

Sweet and Sour Chili Sauce:

1 cup rice wine vinegar

1 cup sugar

2 Tbsp. minced lemongrass

1/2 bunch mint, minced

2 Tbsp. cilantro, minced

1 Tbsp. seeded and minced red jalapeno

1 tsp. peeled and minced ginger



Preheat oil in large heavy pot over medium high heat. Mix all meatball
ingredients in large bowl, using your hands to thoroughly mix until mixture
begins to get sticky. Form into 12 small even balls. Once oil reaches 350, drop
in half the meatballs and fry about 5 minutes; drain on paper towel. Repeat with
remaining meatballs. Thread a cocktail pick through each one. Make the Sweet and
sour chili sauce: Stir vinegar, sugar and lemongrass in a pan over medium heat.
Cook until sugar dissolves and liquid reduces by one third. Strain into a bowl
and cool completely. Stir in mint, cilantro, garlic, red jalapeno and ginger.
Serve warm or at room temperature, alongside meatballs. These should be called
The Great Disappearing Chinese Meatballs, because they vanish quickly. Maybe
it's the dipping sauce that makes them so fun, or maybe it's the sticks.
Whatever it is, there bit size treats were made for parties. And my mouth!
Serves 4

On a Stick