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Receta Meatballs And Ginger Glaze

Name: Meatballs And Ginger Glaze
Ingredients: Ginger Glaze (see following; 1 can Waterchestnuts (about 8-ounce.) liquid removed & finely minced; 1 c. Green onions (including tops) minced; 2 lb Lean grnd pork; 2 Tbsp. Soy sauce; 2 x Large eggs lightly beaten; 3/4 c. Fine dry breadcrumbs; 1 Tbsp. Salad oil (about); 1/2 c. Water; 1/4 c. Cornstarch; 1 c. Unsweetened pineapple juice; 1 c. Regular-strength Beef broth; 1/2 c. Cider vinegar; 1/3 c. Sugar; 1 Tbsp. Soy sauce; 2 Tbsp. Chopped ginger

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Ingredientes

Ginger Glaze (see following
1 can Waterchestnuts (about 8-ounce.) liquid removed & finely minced
1 c. Green onions (including tops) minced
2 lb Lean grnd pork
2 Tbsp. Soy sauce
2 x Large eggs lightly beaten
3/4 c. Fine dry breadcrumbs
1 Tbsp. Salad oil (about)
1/2 c. Water
1/4 c. Cornstarch
1 c. Unsweetened pineapple juice
1 c. Regular-strength Beef broth
1/2 c. Cider vinegar
1/3 c. Sugar
1 Tbsp. Soy sauce
2 Tbsp. Chopped ginger

Direcciones

PREPARE GINGER GLAZE:Smoothly mix water and cornstarch. Stir in pineapple juice, beef broth, cider vinegar, sugar, soy sauce, ginger. Set aside.
Thoroughly mix waterchestnuts, onions, pork, soy, Large eggs and bread crumbs. Shape into 3/4-inch balls (you should have about 72).
Heat 1 tbsp. of the oil in a wide frying pan over medium heat. Add in meatballs, about a third at a time, and cook, stirring, till well browned (about 10 min); add in oil as needed. Remove meatballs and set aside. Clean pan.
Add in glaze to pan, increase heat to high, and stir till glaze boils vigorously. Add in meatballs, reduce heat, and simmer for 10 min. Offer with wooden picks.
Yield: 6 dozenT(Cooking Time):"0:45"