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Serves/Makes:12 as an appetizer
- For the meatballs:
- 1 lb (.5 kg). ground pork
- 1 lb (.5 kg). ground turkey
- 4 scallions minced (green and white parts)
- 1/2 tbsp (7 ml) minced garlic
- 1 tbsp (15 ml) minced fresh ginger root
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) black pepper
- 2 eggs
- lettuce leaves for garnish
- Dipping sauce:
- 2 cups (475 ml) light mayonaise
- 1 tbsp (15 ml) thai chilli-garlic sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) minced ginger
- 1 tbsp (15 ml) sesame oil
- Mix all meatball ingredients throughly .
- Roll mixture into meatballs about 3/4 inch in diameter.
- Bake on trays at 350 degrees (175 C.) for 25 minutes.
- Cover a platter with lettuce leaves, place cooked meatballs on top.
- For sauce:
- Mix all ingredients together and chill.
- Sauce keeps in the fridge for a week.
- I like to serve the dipping sauce in a hollowed-out red or green cabbage. Just slice off the top of the cabbage and scoop out with a melon baller. Enjoy!
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