This recipe is from Equllet or Chowhound. It's a recipe that I have always wanted to try. I'm saving it here so that it's here when I am finally ready to make it! 😂
VINEGAR SPLASHED MEATBALLS WITH SESAME SEEDS
INGREDIENTS:
1 pound lean ground pork
1/3 cup waterchestnuts, chopped
1/4 cup cornstarch
2 Tbs. hoisin sauce
2 Tbs. sherry
1 Tbs. soy sauce
1 Tbs. minced ginger
1 Tbs. grated lemon peel
2 tsp. sesame oil
SAUCE:
4 Tbs. sugar
4 Tbs. vinegar
1/4 cup water
1 Tbs. dark soy sauce
1 tsp. sesame oil
2 tsp. cornstarch
OTHER:
1 Tbs. or more of oil
3 Tbs. shredded scallion
3 Tbs. toasted sesame seeds
PREPARATION:
Combine meatball mixture and shape into meatballs about 1 inch in diameter.
Combine the ingredients for the sauce mix.
COOKING
Using a non-stick pan, heat and add the oil. --- Spread the oil around and heat. --- Add the meatballs and brown on all sides, cooking until no longer pink in the center. --- While the meatballs are browning, restir the sauce mix to loosen the cornstarch (which may have settled) and place in a pot. --- Heat the sauce, stirring, until clear and thickened. --- Add the meatballs and scallions to the sauce and stir until well glazed. --- Pour into a serving dish and sprinkle with the sesame seeds.
NOTES:
The meatballs can be browned and cooked under the broiler.
Make plenty! These are very popular!
Rather than rolling the meatballs out, try this method: Wet your left or right hand, and place a handful of mix in the palm of your hand. As you close your fingers, an amount of meat will pop up. Using a wet spoon, scoop out the ball and drop it into the pan with the hot oil. This takes a little manipulating and dexterity with your fingers, but once you get the idea, it is fun and FAST!
1 pound lean ground pork
1/3 cup waterchestnuts, chopped
1/4 cup cornstarch
2 Tbs. hoisin sauce
2 Tbs. sherry
1 Tbs. soy sauce
1 Tbs. minced ginger
1 Tbs. grated lemon peel
2 tsp. sesame oil
SAUCE:
4 Tbs. sugar
4 Tbs. vinegar
1/4 cup water
1 Tbs. dark soy sauce
1 tsp. sesame oil
2 tsp. cornstarch
OTHER:
1 Tbs. or more of oil
3 Tbs. shredded scallion
3 Tbs. toasted sesame seeds
PREPARATION:
Combine meatball mixture and shape into meatballs about 1 inch in diameter.
Combine the ingredients for the sauce mix.
COOKING
Using a non-stick pan, heat and add the oil. --- Spread the oil around and heat. --- Add the meatballs and brown on all sides, cooking until no longer pink in the center. --- While the meatballs are browning, restir the sauce mix to loosen the cornstarch (which may have settled) and place in a pot. --- Heat the sauce, stirring, until clear and thickened. --- Add the meatballs and scallions to the sauce and stir until well glazed. --- Pour into a serving dish and sprinkle with the sesame seeds.
NOTES:
The meatballs can be browned and cooked under the broiler.
Make plenty! These are very popular!
Rather than rolling the meatballs out, try this method: Wet your left or right hand, and place a handful of mix in the palm of your hand. As you close your fingers, an amount of meat will pop up. Using a wet spoon, scoop out the ball and drop it into the pan with the hot oil. This takes a little manipulating and dexterity with your fingers, but once you get the idea, it is fun and FAST!
The vinegar was plain old Cider Vinegar. It is such a simple sauce! The secret of its success is the sugar/vinegar ratio. It isn't cloyingly sweet -- as you too often see in Chinese sweet/sour stuff. It is more in keeping with the original s/s in traditional Chinese cooking.
No matter where I take these meatballs, the reaction is always the same, and I'm almost embarrassed at how simple it is!
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