Chinese Meatballs with Hoisen Sauce
12/22/05 12:13 PM
I haven't had these before, but they sound yummyyy! Let me know how they turn out of anyone tries them.
2 lbs. ground pork butt (sub ground turkey) 2 T. finely minced garlic 2 T. minced fresh ginger 1/3 C. hoisin sauce 1/3 C. soy sauce 1/4 C. granulated sugar 1/4 C. sweet rice wine (mirin) 1/4 C. minced water chestnuts 1/4 C. minced shrimp 1 egg white Approximately 2 C. chicken stock or broth Lettuce leaves, hoisin sauce, chopped green onions and chopped peanuts, for garnish
Combine pork, garlic, ginger, hoisin sauce, soy sauce, sugar, rice wine, water chestnuts, shrimp and egg white. Mix well, cover and refrigerate overnight.
Form pork mixture into 24 small balls. Bring chicken stock just to a simmer in a large saucepan and add pork balls. Stock should just barely cover pork balls; add more stock during cooking if necessary. Pan should not be crowded; cook pork balls in two batches if necessary. Simmer, covered, for 15 to 20 minutes. Serve hot.