Asian Appetizer Meatballs Recipe

Preheat the oven to 400 degrees.

In a medium bowl, thoroughly combine the pork, sausage, 1 teaspoon of the ginger, shallot, water chestnuts, 2 teaspoons of the soy sauce and cilantro. Form the mixture into 1-inch balls and place in a large roasting pan.

Cook the meatballs in the roasting pan for 20 to 25 minutes or until done, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.

Remove the roasting pan from the oven and transfer the meatballs to a medium bowl; set aside.

Meanwhile, in a small bowl, whisk together the cold water and cornstarch; set aside.

Place the roasting pan and any collected fat on the stove over medium heat. Add the garlic and remaining 1 teaspoon of ginger. Cook, stirring with a wooden spoon, for 30 seconds. Add the chicken broth, scraping up any bits that collected on the bottom of the pan. Stir in the remaining 2 teaspoons of soy sauce, the brown sugar and crushed red pepper. Bring the mixture to a boil, whisk in the cornstarch mixture, reduce the heat and simmer until thickened, about 1 minute.

Pour the warm sauce over the meatballs and serve.