Chinese new year is coming. 2012 is the year of the dragon with the first day of the Chinese new year occuring on Jan. 23, 2012.
In preparation for a New Year dinner party, I am cooking some favorite family dishes. These are not fancy recipes, rather traditional dishes that are reminiscent of childhood days.
I have made variations of these favorite recipes, having grown older and more health conscious. The meatball recipe below is traditionally deep fried. My recipe calls for baking at 400 degrees, and browning them at the last minute with the oven turn on broil. Just be watchful of the oven, so that you do not burn the meatballs.
Preparation time time: 15 minutes
Total time: 40 minutes
Yield: 24 meatballs
1 pound ground pork, chicken or turkey
2 sprig of green onions, very finely chopped
1/2 cup very finely chopped cilantro
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons corn starch (for binding)
1 egg, lightly beaten
1. Preheat oven to 400 degrees Fahrenheit.
2. Stir and mix together above ingredients, then roll meatballs into bite-size balls.
3. Grease cookie sheet and arrange meatballs on sheet
4. Bake for 20-25 minutes, until well-browned and cooked through.
5. Serve with toothpicks for dipping.
Ginger Soy Dipping sauce:
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup rice vinegar
2 or 3 slices fresh ginger smashed with the side of a heavy knife
1. In a small pot, stir the dipping sauce ingredients together over medium-low heat until the sugar dissolves.
2. Turn heat to low and stir frequently for about 3 minutes, until the sauce thickens.
3. Scoop out the ginger and serve in small dipping cups.
The meatballs can be frozen for future use. Keep up to 3 months.
1. Take out frozen meatballs and place on casserole dish.
2. Pour Chinese barbecue marinade of hoisin sauce/ketchup and bake for 20 to 25 minutes.