Subj : 7/1 Nat Gingersnap Day 3
To   : All
From : Dave Drum
Date : Wed Jun 29 2022 15:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Far East Party Meatballs With Hot Ginger Sauce
 Categories: Beef, Poultry, Appetisers, Sauces
      Yield: 100 Servings
 
      3 lb Lean ground beef
      3 lb Ground turkey
      1 lg Yellow onion; minced
      6    Egg whites; whisked
    1/2 c  Gingersnaps; crushed
      4 tb Fresh ginger; grated
      2 tb Soy sauce

MMMMM----------------------HOT GINGER SAUCE---------------------------
    1/2 c  Vegetable oil
    1/2 c  All-purpose flour
      1 qt Chicken stock
      1 c  Dry sherry
    2/3 c  Hoisin sauce
    2/3 c  Gingersnap; crushed
    3/4 c  Rice vinegar
    1/4 c  Soy sauce
    1/2 c  Fresh ginger; grated
  1 1/2 ts Red-pepper flakes
           Salt & black pepper
      2 bn Fresh scallions; in thin
           - slices diagonal
    3/4 c  Sesame seeds; toasted
 
  In a large mixing bowl, crumble the ground beef and turkey.
  Lightly stir in the onions and then the egg whites. Add the
  gingersnaps, ginger, and soy sauce. Using your hands, mix
  thoroughly and shape the mixture into walnut-sized
  meatballs.
  
  Using a non-stick vegetable spray, lightly coat 3 to 4
  cookie sheets. On the sheets, arrange each meatball in a
  single-layer as you form them. Cover and refrigerate the
  meatballs for at least 1 hour.
  
  In a preheated, 350ºF/175ºC. oven, bake the meatballs
  uncovered until done, about 20 minutes.
  
  TO MAKE THE SAUCE: Meanwhile, in a large soup pot over
  medium heat, heat the oil. Stir in the flour and cook to
  make make a golden roux. Pour in the chicken stock and
  sherry. Bring the mixture to a boil, stirring. Add hoisin
  sauce, gingersnaps, 1/2 cup of the vinegar, the soy sauce,
  ginger, and red pepper flake, to taste. Stir to mix. Reduce
  the heat and simmer for 30 minutes, stirring occasionally to
  keep the sauce from sticking to the bottom of the pot.
  
  Taste and adjust seasonings, add the salt, pepper, and
  remaining vinegar. Add additional red pepper flake, if
  desired. Add the meatballs to the sauce and simmer for an
  additional 30 minutes.
  
  TO SERVE; In a chafing dish, make a mound of the meatballs
  and pour the ginger sauce over them. Sprinkle on the sliced
  scallions and the sesame seeds. Or on a small plate, you can
  serve 2 to 3 meatballs on a butterhead lettuce leaf. Serve
  with toothpicks or forks.
  
  Makes 24 cocktail-sized servings or 100 meatballs.
  
  Recipe: "AMERICA LOVES HAMBURGERS -- 101 All-Time Best
  Recipes", by Linda West Eckhardt. Published by Wings Books.
  Uncle Dirty Dave's Archives
 
MMMMM

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