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Southeast Asian Meatballs in Tomato Sauce

Makes: 4 servings

Ingredients:

1/2 lb. ground pork
1/4 lb. medium raw shrimp, shelled, deveined, and minced
1 green onion, minced
1 egg white
1 tsp. minced garlic
2 Tbsps. soy sauce
1 Tbsp. fish sauce
2 Tbsps. water
1 Tbsp. cornstarch
1/4 tsp. ground black pepper
1 14 1/2 oz. can diced tomatoes, undrained
1 Tbsp. oyster sauce
2 tsps. sugar
1 tsp. cornstarch dissolved in 2 teaspoons water
1 Tbsp. vegetable oil

Cooking:

1. Put all meatball ingredients into the bowl of an electric mixer. Using the paddle attachment, mix on medium speed until mixture is homogenous and stiff. With wet hands, roll meat mixture into walnut-size balls, using about 2 tablespoons for each

2. Combine sauce ingredients (tomatoes, oyster sauce, sugar, cornstarch) together in a bowl and set aside.

3. Heat oil in a stir-fry pan over medium-high heat. Add meatballs and cook, swirling meatballs around to brown all over. Add sauce and bring to a boil. Cook, stirring occasionally, and cook until sauce thickens slightly and meatballs are fully cooked through.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005