One of my favorite appetizers, these little meatballs are easy to make and so different from my usual hors d’oeuvre. You can mix them a day in advance to make your special dinner less hectic!
Yields 48 cocktail meatballs
[singlepic id=262 w=270 h=190 float=]Ingredients: 2 tbsp minced garlic, 2 tbsp minced ginger, 1/3 cup hoisin sauce, 1/3 cup soy sauce, 1/4 cup sugar, 1/4 cup mirin, 1/4 cup minced water chestnuts, 1/4 cup minced shrimp, 1 egg white, 2 lbs ground pork, 1 cup panko breadcrumbs, cabbage leaves and extra hoisin sauce for dipping.
[singlepic id=263 w=270 h=190 float=]Preparation: A mini chopper will save time mincing the garlic and ginger, but for the water chestnuts and shrimp a knife works best (they will liquify in the chopper). Combine all of the ingredients through the egg white in a bowl and whisk. Add the pork, using your hands to incorporate. Now begin adding the breadcrumbs a little at a time, just enough to hold the mixture together. Cover and refrigerate for at least 2 hours or overnight.
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Heat the broiler to low. Line 2 baking sheets with foil and coat lightly with cooking spray. Form about 48 small meatballs (1-1/2″) and arrange 2 dozen per baking sheet spacing at least 2 inches apart. Broil 5 minutes on each side.
Arrange the cabbage leaves in a large bowl or plate and top with the meatballs. Serve with extra hoisin sauce for dipping.
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[singlepic id=264 w=190 h=110 float=left]Leslie Benson aka Chief Saucier is a retired accounting professional who loves trying new recipes.
CLICK HERE to check out some of Leslie’s other foodie concoctions on her blog The Extruded Noodle.