Chinese Meatballs

I've been working this week on a couple of recipes to submit to Better Homes and Gardens monthly contest. The category? "Not your Momma's Meatballs." Last night, I endeavored to create a meatball with Chinese take-out flavors...and was very happy with the results. This recipe will serve a post-workout, hungry twosome. You'll want to double it for four.


Chinese Meatballs
1 lb. ground pork
1/8 cup milk (any kind)
1/8 cup panko
1 egg
1/4 cup minced canned water chesnuts
1/4 tsp. salt
1/2 tsp. five spice powder
1/8 tsp. ground red pepper
1/4 cup finely chopped scallions
1 tsp. sesame oil
1/2 tsp. soy sauce

Dipping Sauce
1 tbsp. soy sauce
2 tsp. sesame oil
1/2 tsp. lemon juice
sprinkling of scallions

Preheat oven to 500 degrees. Place a silpat on a baking sheet.

Pour milk on top of panko and let sit until fully absorbed. Beat egg in medium bowl. Add salt, five spice powder, red pepper, sesame oil, soy sauce and scallions. Add pork and mix with fingers. Form meatballs (mixture should produce about 14) and place on silpat. Bake for approximately 15 minutes.

While the meatballs bake, whisk together soy sauce, sesame oil and lemon juice for dipping sauce. Sprinkle with leftover scallions.

Eat and enjoy!