Asian Meatballs

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.

3. 3

   use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.

4. 4

   Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.

5. 5

   Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside.

6. 6

   When the meatballs are done, remove them from the pan to cool.

7. 7

   Place the roasting pan over medium heat and add the garlic and ginger.

8. 8

   Cook, stirring for 30 seconds.

9. 9

   Add the chicken stock, stirring up any cooked on bits.

10. 10

    Stir in the remaining soy sauce, brown sugar, and chili paste.

11. 11

    Bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.

12. 12

    Pour the warm sauce over the meatballs and toss to coat.

13. 13

    The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).

14. 14

    Serve with toothpicks.

No additional tips available.