Here is an appetizer recipe that will please just about everyone on your guest list. Bursting with ginger, garlic, soy and cilantro, they are baked and then covered in a sweet and spicy sauce. They hold up well in a chafing dish and are terrific when skewered with pineapple chunks and pea pods. If there happen to be any leftovers, they are delicious in a wrap for lunch the next day or over rice for dinner!
These are adapted from a Martha Stewart recipe and can be made with turkey instead of pork, but add a teaspoon of sesame oil to the mixture.
- 2 lb. ground pork if using turkey, add 1 tsp. sesame oil
- 12 oz. sweet sausage ground or out of casings
- 2 tbsp. gingerroot grated, separated
- 1 shallot minced
- 1 8 oz. can water chestnuts minced
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- 1/4 cup cilantro chopped
- 2 tbsp. soy sauce separated
- 1 garlic clove minced
- 1 tbsp. cornstarch
- 1/2 cup white wine or chicken stock
- 1 tbsp. brown sugar
- 1 tbsp. chili paste
- 1 pineapple cut into bite sized chunks
- 60 pea pods
- chives sliced, for garnish
- Preheat oven to 400 .
- In large bowl, combine pork, sausage, 1 tbsp. ginger root, shallot, water chestnuts, ground ginger, garlic powder, 1 tbsp. soy sauce and cilantro. Form into 1" balls and arrange in roasting pan.
- Bake 20 to 25 minutes, shaking occasionally for even roasting.
- Whisk cornstarch and 1 tbsp. cold water and set aside.
- Remove meatballs from pan with slotted spoon and place into large bowl. Place roasting pan and any accumulated juices over medium heat. (Turn on two burners if necessary). Add minced garlic and reserved 1 tbsp. grated ginger and cook for 30 seconds, stirring continuously.
- Add reserved 1 tbsp. soy sauce and chicken broth or wine and stir, scraping up any brown bits. Add brown sugar and chili paste and bring to a boil.
- Whisk in corn starch mixture and simmer until thickened. Pour sauce over meatballs and arrange in serving dish with pea pods and pineapple as desired. Garnish with chives or cilantro.