Irritable Bowel Syndrome Message Boards | Re: Chinese Meatballs with Hoisen Sauce

I made these for dinner last night and I'm afraid I'm odd man out - I wasn't crazy about them although Joe liked them.

I made a half-recipe, substituted dry sherry for the mirin, and left out the water chestnuts but used extra shrimp to make up for it.

I served them with the green onions, peanuts, lettuce, and hoisin sauce as garnish but I wasn't exactly sure how to eat them. We ended up sort of using the hoisin sauce to glue the garnishes to the meatballs - it was kind of fun.

I had leftovers and so I saved the stock I cooked them in and the meatballs stored separately. When I reheated them for lunch today, I put the stock and meatballs in a pot and brought them slowly to a simmer. For lunch, I just ate mine with soy sauce and liked that better.

If I make them again I'm going to try Jen1013's suggestion of using a crockpot. I put 12 meatballs in stockpot large enough to hold them all without crowding and it took 3 cups of stock to get the meatballs even mostly covered.

--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

Print Remind Me Notify Moderator