Asian Meatballs

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 lb ground lamb
• 6 ounces sweet italian sausage links, removed from casings
• 1 teaspoon freshly grated ginger, divided
• 1 small shallot, minced
• 1/4 cup finely chopped water chestnut
• 2 teaspoons low sodium soy sauce
• 1 tablespoon roughly chopped fresh cilantro
• kosher salt
• 1 teaspoon cornstarch
• 2 teaspoons low sodium soy sauce
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 cup chicken stock
• 2 teaspoons packed dark brown sugar
• 1/2 teaspoon chili paste

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 in a medium bowl, use a fork to combine the lamb, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.
• 3 use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.
• 4 cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
• 5 meanwhile, in a small bowl, whisk the cornstarch with 1 tablespoon of water and set aside.
• 6 when the meatballs are done, remove them from the pan to cool.
• 7 place the roasting pan over medium heat and add the garlic and ginger.
• 8 cook, stirring for 30 seconds.
• 9 add the chicken stock, stirring up any cooked on bits.
• 10 stir in the remaining soy sauce, brown sugar, and chili paste.
• 11 bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.
• 12 pour the warm sauce over the meatballs and toss to coat.
• 13 the meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).
• 14 serve with toothpicks.