Jingle Balls

7 Dec

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Christmas time is party time. We can’t resist a chafing dish filled with cocktail meatballs. These are our family’s secret weapon:

CHINESE MEATBALLS
Saucy Cherie’s Mom, circa 1960
2 cans water chestnuts
3 bunches green onions
5lbs ground pork or beef
1/4 cup soy sauce
6 beaten eggs
1 T salt
2 1/2 c fine dried bread crumbs or cracker crumbs

Mix lightly and form into meatballs. Toss lightly don’t squeeze or they will be hard. Roll in cornstarch or flour. Brown in oven 375 7 mins turn and cook for 7 mins more. We’ve been increasingly lazy and now roast for 25 minutes without turning and fussing.

Sauce:
1 cup brown sugar
1/3 c vinegar
1/2 tsp hot mustard powder
1/2 tsp ginger
2 c water
2 tbsp soy sauce
1 oxo cube
1/8c sweet pickle juice

Boil and add 3 tbsp cornstarch mixed with water
Simmer 15 mins

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