What You Need
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Ginger Puree
Ginger Puree is made with freshly ground ginger bursting with flavor. Great as a replacement to fresh ginger and utilized across multiple menu items and dayparts.
Chinese Meatballs in Ginger Sauce
Submitted by: Jacky Feltz, Master Sales Inc., Food Broker WI
Both savory and sweet, this recipe can be an appetizer or an entreé!
Prep Time
15 minutes
Cook Time
20 minutes
Difficulty
Easy
Ingredients
Meatballs:
1 lb. lean ground pork
1/4 cup water chestnuts, chopped
1 green onion, chopped
1 Tbsp soy sauce
1 egg, beaten
1 tsp salt
1/2 cup fine dry bread crumbs
vegetable oil, to sauteé
Ginger Sauce:
1/2 cup apple cider vinegar
1 20 oz can pineapple chunks in juice, reserve liquid
1/2 cup light brown sugar, firmly packed
1 cup beef broth
1 Tbsp soy sauce
1 1/2 – 2 Tbsp Tulkoff Ginger Puree
3 Tbsp cornstarch
1/2 cup water
Directions
For the Meatballs:
Using a fork, lightly mix all ingredients except the oil. Form into 3/4 inch balls. Add vegetable oil to skillet and heat. Add meatballs, cook and turn until lightly browned. Drain on paper towel.
For the Sauce:
Drain pineapple, reserving 1 cup of juice. If not enough juice for 1 cup, add water. Combine vinegar, pineapple juice, brown sugar, beef broth, and soy sauce in a sauce pan. Cook over low heat until sugar dissolves.
Mix cornstarch with water; stir into brown sugar mixture. Increase heat to medium stirring constantly until thick. Wisk in Ginger Puree. Add meatballs and pineapple; heat thoroughly. To enhance the flavor even more, add 1/4 – 1/2 tsp more of Ginger Puree.
To serve as an appetizer, spear pineapple and meatball onto a wooden skewer and drizzle with sauce. As an entreé, serve over rice.
Makes approximately 2 dozen meatballs.