Chinese Meatballs

Lynnda Cloutier


A savory appetizer From an old magazine

pinch tips: How to Season and Care for a Cast Iron Skillet




12 wooden cocktail picks
1 qt vegetable oil
¾ lb lean ground pork or turkey
2 tbsp low sodium soy sauce
1 tbsp oyster sauce
1 tbsp minced garlic
2 tsp peeled & minced ginger
1 tsp ground cumin
½ tsp ground cinnamon
½ bunch cilantro, minced
1 scallion, thinly sliced
salt & pepper, to taste
1 cup rice wine vinegar
1 cup sugar
2 tbsp minced lemongrass
½ bunch mint, minced
2 tbsp cilantro, minced
1 tbsp seeded & minced red jalapeno
1 tsp peeled & minced ginger

Directions Step-By-Step

Preheat oil in large heavy pot over medium high heat. Mix all meatball ingredients in large bowl, using your hands to thoroughly mix until mixture begins to get sticky. Form into 12 small even balls. Once oil reaches 350, drop in half the meatballs and fry about 5 minutes; drain on paper towel. Repeat with remaining meatballs. Thread a cocktail pick through each one. Make the Sweet and sour chili sauce: Stir vinegar, sugar and lemongrass in a pan over medium heat. Cook until sugar dissolves and liquid reduces by one third. Strain into a bowl and cool completely. Stir in mint, cilantro, garlic, red jalapeno and ginger. Serve warm or at room temperature, alongside meatballs. These should be called The Great Disappearing Chinese Meatballs, because they vanish quickly. Maybe it’s the dipping sauce that makes them so fun, or maybe it’s the sticks. Whatever it is, there bit size treats were made for parties. And my mouth! Serves 4

About this Recipe

Course/Dish: Meat Appetizers