ASIAN MEATBALLS

1.     INTRODUCTION

Chinese meatballs (specifically, a dish common in Shanghai cuisine) are most often made of pork and are usually steamed or boiled, either as-is, or with the addition of soy sauce. Large meatballs, called lion's heads, can range in size from about 5 cm to 10 cm in diameter. Smaller varieties, called pork balls, are used in soups.

2.     MATERIALS AND METHODS

Materials:

·      2LBS. ground pork or beef

·      2 tsp. sesame oil

·      1 cup breadcrumbs

·      ½ tsp. ground ginger

·      2 eggs

·      3 tsp. minced garlic

·      ½ cup thinly-sliced green onions

·       

Equipment:

·      Large bowl

·      Baking sheet

Preparation:

1.     In a large bowl, mix together meatball ingredients until well combined. Shape into balls (haha), and place on a greased baking sheet.

2.     Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside

3.     RESULTS AND DISCUSSION

The recipe went very well.

4.     CITATION

In-class recipe