Five-spice meatball kabobs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Egg; beaten |
| ¾ | cup | Bread crumbs; soft (1 slice) |
| 3 | tablespoons | Orange juice |
| 2 | tablespoons | Sliced green onion |
| 1 | tablespoon | Teriyaki sauce |
| ½ | teaspoon | Ginger root; grated |
| 1 | Clove garlic; minced | |
| ¼ | teaspoon | Five-spice powder |
| ⅛ | teaspoon | Salt |
| 1 | pounds | Lean ground beef |
| Sweet and sour sauce; optional | ||
| Pretzel sticks; optional | ||
Directions
Look for five-spice powder, a commercial spice blend, at your supermarket or an Asian food store. Combine all ingredients except beef in a mixing bowl. Add beef; mix well. Shape meat into 48 1" balls; place in a 15x10x1" baking pan. Bake at 350F 15-10 minutes or until no pink remains in the center of the meatballs. Drain on paper towels. If desired, serve with heated (bottled) sweet and sour sauce and a bowl of pretzel sticks to spear meatballs. Makes 48.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 80.
Posted to MC-Recipe Digest V1 #865 by Peg Baldassari <Baldassari@...> on Oct 25, 1997
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