• 7/1 Nat Gingersnap Day 3

    From Dave Drum@1:3634/12 to All on Wed Jun 29 15:07:00 2022
    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.
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