Asian Style Meatballs

Something Extra Winter 2016

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Asian Style Meatballs

Asian Style Meatballs
1-1/2 lbs. ground pork
1/2 lb. shrimp, tail removed, cleaned and minced
1 cup shiitake mushrooms, minced
1/2 cup chopped fresh cilantro
1/4 cup water chestnuts, minced
3 tbsp. soy sauce
2 tbsp. sesame oil,
2 tbsp. oyster sauce
2 tbsp. cornstarch
3 green onions, minced
2 cloves garlic, minced
1 small yellow onion, finely diced
1 stalk lemongrass, peeled and minced
1 (1-inch) piece ginger, peeled and minced
1/4 cup Raley’s Vegetable Oil

2 cups Mae Ploy Sweet Chilli Sauce (in our Asian Foods section)
2 tsp. sriracha sauce
2 green onions, minced

Prep: 15 minutes Cook: 20 minutes Serves: 6

1. Preheat oven to 350˚F and line a baking sheet* with foil.
2. Stir together all meatball ingredients except vegetable oil in a large bowl until well mixed. Roll into 2-inch balls and place on baking sheet.
3. Heat vegetable oil in a large skillet over medium heat. Cook meatballs in small batches for 8 minutes or until golden brown. Place meatballs back on baking sheet and bake for 10 minutes.
4. Mix all sauce ingredients in a large bowl, then toss with meatballs.

*Be sure to use a baking/cookie sheet with a rim to contain any excess liquid.

Nutritional Information:
Nutrition per serving: 678 calories, 27 g protein, 39 g total fat (11 g sat.),
55 g carbohydrate, 4 g fiber, 40 g sugar, 129 mg cholesterol, 2,008 mg sodium,
18 points


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