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Meatballs with Sweet & Sour Chili Sauce
Meatballs with Sweet & Sour Chili Sauce

Intend to be a better cook? Who does not! Trying to find some brand-new, fun, and also fascinating food selection ideas? Who isn’t! The need to prepare better meals as well as try brand-new dishes is something we all intend to do. Meatballs with Sweet & Sour Chili Sauce recipe possibly the one you are trying to find. To cook Meatballs with Sweet & Sour Chili Sauce you need 20 ingredients and 8 steps. Here is how you do it.

To get started with this particular recipe, we have to first prepare a few ingredients. To cook Meatballs with Sweet & Sour Chili Sauce you only need 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Meatballs with Sweet & Sour Chili Sauce:
  1. Take For the meatballs:
  2. You need 200 grams Ground pork
  3. Provide 1/2 Egg
  4. Take 1/6 stalk Finely chopped green onion
  5. Get 2 tsp Sake
  6. You need to prepare 1 tsp Juice from grated ginger
  7. You need to prepare 1 tsp Sesame oil
  8. Use 1 dash Salt and pepper
  9. You need 1 1/2 tbsp Katakuriko
  10. Prepare For the chili sauce:
  11. Use 5 cm piece ● Japanese leek
  12. Prepare 2 1 mm thick slices ● Ginger
  13. Prepare 1 small clove ● Garlic
  14. You need to prepare 1 Sesame oil
  15. Take 1 tsp Doubanjiang
  16. Take 1 1/2 tbsp ☆ Sugar
  17. Provide 1 tbsp each ☆ Sake and ketchup
  18. You need 100 ml ☆ Chicken stock
  19. Prepare 1/3 tsp ☆ Salt
  20. Take 1 enough to thicken Katakuriko slurry
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Instructions to make Meatballs with Sweet & Sour Chili Sauce:
  1. To make the meatballs, knead the ground pork into a bowl. When it's sticky, add all the ingredients listed from the eggs down to the katakuriko, and continue kneading.
  2. Roll the meat mixture into bite-sized portions and deep fry. Roll them over occasionally with cooking chopsticks as they cook, and finish them off by raising the temperature to high to make them crispy. Remove the meatballs from the oil.
  3. For the chili sauce, combine the ☆ ingredients. Mince the ● vegetables.
  4. Heat sesame oil and the ● vegetables in a pan, and stir fry until fragrant. Add the doubanjiang and keep stir-frying.
  5. When everything is well mixed, add the combined ☆ ingredients from Step 3, and simmer down for 2 to 3 minutes over medium heat (this is just an estimate. If you double the amount, adjust the heat and cooking time).
  6. Thicken the sauce with katakuriko dissolved in water. Add the meatballs from Step 2 and coat with the sauce.
  7. Serve!
  8. Bonus: This is just based on my own experiments, but you can make the chili sauce in large batches and store it for several days in the refrigerator. I usually use it up within 2-3 days, so I don't know how long it'll last. The sauce solidifies when cold, but loosens up if you heat it up.

Cover the skillet and cook until the sauce has thickened and the. The irresistible meatballs are served atop deliciously springy sweet potato noodles (made from the starch of the vegetable), tossed with a unique sauté of celery and pleasantly crunchy daikon radish. For meatballs: Mix all ingredients (minus oil) together. Fry in oil until golden then place on paper towel to drain. This healthy chicken meatballs and sautéed zucchini dinner makes a delicious, nutritious, and easy weeknight meal.

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