Chinese Meatballs

1/4 c. milk
2 Tbsp. fine bread crumbs
2 Tbsp. finely chopped onion
1/8 tsp. salt
8 oz. ground beef (1/2 lb.)
1 tsp. cornstarch
1 tsp. sugar
1/8 tsp. ground ginger
Dash garlic powder
3 Tbsp. water
1 Tbsp. dry white wine
1 Tbsp. soy sauce

Combine milk, bread crumbs, onion and salt; add meat and mix well. Shape in 24 meatballs. Place in 9-inch glass pie plate. Micro-cook, uncovered, for 4 1/2 minutes, stirring once after two minutes or until just lightly browned. Remove meatballs from pie plate; discard juices and rinse plate well. Return meatballs to pie plate; set aside. In two-cup glass measure combine cornstarch, sugar, ginger and garlic powder. Stir in water, wine and soy sauce. Micro-cook, uncovered, for 1-1/2 minutes, stirring every 30 seconds. Pour over meatballs. Micro-cook, uncovered, 2 1/2 minutes, stirring after one minute. Makes 24 appetizers.

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