This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Mongolian Meatballs
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- #11283
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Meatballs
1 1/2 ground turkey or beef
1/4 cup oat bran (or ground oatmeal) PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons oat bran (or ground oatmeal)
1 can (8 ounce size) water chestnuts, drained and chopped
2 egg whites
OR
1 whole egg
1 cup finely chopped green onions
1 1/2 teaspoon crushed fresh garlic
3/4 teaspoon ground ginger
1 tablespoon soy sauce
Sauce
1 can (8 ounce size) tomato sauce
2 tablespoons Chinese sweet-hot mustard
2 tablespoons soy sauce
3 tablespoons brown sugar
directions
Combine the meatball ingredients in a medium-sized bowl and mix thoroughly.
Coat a baking sheet with Pam. Shape meatball mixture into 60 (1 inch) balls, and place the meatballs on baking sheet.
Bake the meatballs at 350 degrees F for about 25 minutes, or until cooked thoroughly. Transfer the meat balls to a chafing dish or a heated Crock-Pot to keep warm.
Combine the sauce ingredients to a small saucepan, and simmer over med-low heat just until hot. Pour the sauce over the meatballs, toss to mix, and serve.
*can be made early in the day - just add cold sauce to crock and put temp on low for a couple of hours.
added by
jodiehomestead
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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