-
1
Line 2 lipped cookie sheets with foil and grease the foil.
-
2
For the meatballs: Combine meat, eggs, breadcrumbs, 1/2 cup hoisin sauce and 1 teaspoon of grated ginger.
-
3
Shape the mixture into walnut sized balls, making approximately 60 balls.
-
4
Place balls on the prepared cookie sheets and bake at 375 F for approximately 25 minutes , turning at half time.
-
5
Then remove from the oven, remove meatballs from the tray and drain them on paper towels.
-
6
For the Asian Sauce: Mix the second 1/2 cup of the hoisin sauce, apricot jam, rice vinegar, the 1/2 teaspoon of grated ginger and cayenne pepper in a large saucepan and heat over medium heat until heated through and well blended.
-
7
Add meatballs , stir until the meatballs are well coated.
-
8
Keep over very low heat, just to keep warm.
-
9
TIP: I freeze my fresh ginger and take it out 5 minutes before grating.
-
10
I always have fresh ginger on hand and it never spoils.
-
11
For the Portuguese tasty rice: In a large heavy saucepan or Dutch oven, melt the butter over medium-high heat; cook the onion, carrot, pepper and garlic, stirring occasionally for 3 5 minutes until softened.
-
12
Then pour in the stock, cover and bring to a boil.
-
13
Once you reach a boil, stir in salt, allspice, piri piri sauce and rice.
-
14
Cover and return to boil.
-
15
Then reduce heat to low and cook till all of the liquid evaporates (make sure you cook the rice for at least as long as specified on the package).
-
16
Remove from heat and fluff with a fork.
-
17
Serve the rice, topped with meatballs and sauce.
