Meat Balls

This is a basic recipe that can be tweaked for almost any dish that

calls for meatballs. For spaghetti and meatballs, skip the ginger

powder and add Parmesan cheese and chopped parsley. 

For noodle soups, spring onions can be added, along with some curry powder

 if you���re making an Asian dish.

For an easy appetizer, make the balls smaller and serve with a variety of sauces

like spicy marinara, aioli, or creamy pesto. For children, ketchup and mustard

never fail to please.

Ingredients:

Prep Time: 10 minutes  

Cooking Time: 10 minutes

1/2 kilo lean ground beef
1/2 teaspoon onion powder
1/4 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
cooking oil for frying
bamboo skewers
sweet and sour sauce (bottled or homemade)

Preparation:

1.  In a mixing bowl, combine beef, onion powder, ginger powder,

salt, and pepper. Mix well and form into approximately 12 large

meatballs. Set aside.

2. Heat a frying pan with about half an inch of cooking oil. Once the oil is hot,

   quickly cook the meatballs until browned on the outside. Do not be tempted to

   keep cooking once the outsides are browned. Once you take the meatballs off

   the heat, they will continue to cook inside as they sit and wait to be served.

3. Skewer the meatballs, three to a stick, and top with sweet and sour sauce.

      Serve the extra sauce in a shallow bowl for easy dipping.

Meaty tip: Meat matters when using lean beef, the meatballs

will not shrink during cooking as much as when you use regular

ground beef. Less fat equals less oil equals less shrinkage.

and it���s better for your health too.