A holiday favourite

With entertaining season upon us, I want to share with you one of our favourite recipes perfect for a buffet or cocktail party—or serve it with rice for a main course as this recipe makes an abundant amount of sauce.
By the way, ground chuck is available at your local butcher and is much meatier in flavour than typical ground beef.
All the best of the holiday season to you. . . .
Honey Garlic
Meatballs
Combining two different types of meat gives the meatballs more complex flavour and seasoned with Chinese 5 Spice powder, they are perfect with this sauce.
Enjoy!
1 pound (454g) ground chuck
1 pound (454g) lean ground pork
2 large eggs
1/2 cup fine bread crumbs
1/4 cup minced onion
2 tbsp finely crushed or minced garlic
1 tbsp Chinese 5 Spice powder
2 tsp salt
1 tsp pepper
Sauce
1 cup + 2 tbsp beef broth
3/4 cup brown sugar (not golden sugar)
1/2 cup liquid honey
6 tbsp soy sauce
3 tbsp cornstarch
1.5 tbsp finely crushed garlic
1/2 tsp salt
1. Preheat oven to 400 degrees F. Spray a baking sheet with baking spray and set aside.
2. In a large bowl, combine the chuck, pork, eggs, bread crumbs, onion, garlic, 5 spice, two tsp salt, and the pepper. Mix until thoroughly combined into a homogenous mixture.
Roll bits of the mixture into small meatballs (roughly three-quarters of an inch in size) and place them on the prepared baking sheet. You should have about 45-50 meatballs.
Bake in the preheated oven for about 20 minutes, or until their internal temperature reaches 160 degrees F (71 degrees C).
3. While the meatballs are cooking, prepare the sauce by placing the beef broth, brown sugar, honey, soy sauce, cornstarch, garlic. and half-tsp salt in a medium heavy-bottomed pot.
Place on medium-high heat and bring to a boil, stirring occasionally. When it just starts to boil, stir constantly until it has reached a full rolling boil (it must reach a full boil to activate the cornstarch thickener fully).
Remove from the heat and set aside.
4. Place the cooked meatballs on paper towel temporarily to remove some of the fat.
Transfer the meatballs to a serving dish, cover with the sauce, and serve immediately with or without cooked rice.
Send your food/cooking questions to dez@chefdez.com or P.O. Box 2674, Abbotsford, B.C., V2T 6R4.
Chef Dez is a food columnist, culinary instructor, and cooking show performer. Visit him at www.chefdez.com

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