Tis the season for parties galore... and appetizers, don't forget the appetizers. I've been scrambling for some good recipes and some of my latest attempts have been bombs. Luckily, this one wasn't. If you're taking this to a party, I'd lighten up on the oven time, so when you reheat the meatballs on site, they aren't too dry. I'm keen to try this with ground pork next time, but the beef was delicious.
For the meatballs
- 1 1/4 lb of lean ground beef (turkey or pork will do too)
- 1/4 cup of chopped water chestnuts from an 8oz can
- 1/4 cup chopped fresh cilantro
- 1 T cornstarch
- 2 T fish sauce
- 1/2 t ground pepper
- 3 cloves garlic, minced
For the sauce
- 1/4 cup water
- 1/4 cup soya sauce
- 2 T packed brown sugar
- 2 T chopped fresh chives
- 2 T fresh lime juice
- 2 cloves of garlic, minced
- 1/2 t crushed red pepper
Heat oven to 400F. Line cookie sheet with foil.
In a large bowl, combine all the meatball ingredients until well combined. Shape the meat into one inch balls and place about an inch apart on the cookie sheet. Bake for 20 minutes, turning the balls over halfway through the cooking time. The meat should read 165F in its centre when done.
In a saucepan, combine all the ingredients for the sauce. Heat the pan on medium heat until the sugar has dissolved. Remove from heat.
Insert the bamboo skewers into the balls, place on a plate and serve with the warm dipping sauce.