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Asian Meat Balls
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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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