SPICY ASIAN MEATBALLS with MANDARIN SAUCE For Printer Friendly Version CLICK HERE

Use the grill to cook these medium spicy balls that can be served as an appetizer or as a meal with rice.  Use the microwave to make the sauce.  This is medium spicy, if you like it hotter, add more hot stuff.  

Mandarin Sauce:
10 oz can mandarin segments in light syrup (284 mL)
1/3 cup brown sugar  (75 mL)
1/3 cup rice wine vinegar (75 mL)
2 tbsp soy sauce (25 mL)
1 tbsp each hoisin sauce and Asian chili garlic sauce (15 mL)
1 tbsp each cornstarch and cold water (15 mL)
Salt to taste
Chopped fresh cilantro

Spicy Asian Meatballs
1 lb lean ground beef, turkey, chicken (500 g)
2 tbsp hoisin sauce (25 mL)
2 tsp finely minced ginger (10 mL)
2 tbsp chopped fresh cilantro  (25 mL)
Cayenne, salt and pepper to taste
Vegetable oil

Sauce: Drain can of mandarin segments in a sieve over a 4-cup (1 L) glass measure or microwavable bowl, set mandarin segments aside. To juice, stir in sugar, vinegar, soy, hoisin and chili garlic sauces. Cover with a piece of Chefs Select Parchment Paper and microwave at high for 1 to 3 minutes or until mixture comes to a boil and thickens, whisking partway through cooking.   Meanwhile, stir cornstarch and water together to make a smooth paste. Whisk about 1/4 cup (50 mL) hot sauce into cornstarch mixture until blended. Whisk mixture back into sauce, return to microwave, cover and cook for 30 to 60 seconds or until sauce comes to a boil and thickens slightly. Remove from heat, stir in mandarin segments. Season to taste with salt and fresh cilantro. Set aside. Makes about 2 cups (500 mL) sauce.

Spicy Asian Balls: Combine meat, hoisin sauce, ginger, coriander and a pinch each of cayenne, salt and pepper. Using a scoop or small spoon, shape into small balls, about 1 inch (2.5 cm).  Thread onto soaked bamboo skewers or metal skewers, leaving a space between balls to cook evenly. Brush lightly with vegetable oil to prevent sticking. Grill over medium heat for 8 to 10 minutes or until no longer pink in centre. Turn often. Makes about 28 balls.

Re-heat sauce and serve with meatballs.  Makes 4 main course servings or 6 appetizer servings. 

Tip: This reheats well. Toss balls and sauce together in microwavable dish. Cover with Chefs Select Parchment Paper and refrigerate until ready to serve. Then microwave, covered, at medium-high until hot.