Honey-Garlic Meatballs 


Prepare the sauce first, (except for the cornstarch mixture) and let it simmer while you prepare the meatballs.

1 cup water
1 cup honey
1/2 cup soy sauce
1/4 tsp. pepper
1/2 tsp. Chinese 5 spice powder
1 1/2 tsp. garlic powder

2 Tbsp. corn starch dissolved in 1/4 cup water (later in recipe)

Combine in a pot and bring to a boil. Turn down and let simmer, uncovered, until the meatballs are browned. Then add the corn starch mixture. Stir until mixture simmers for two minutes. Add to the pan of browned meatballs. (I actually use two frying pans to cook the meatballs all at once, so I just divide the sauce between the two pans.)

1 kg. ground pork
1/2 cup panko bread crumbs
1 egg
2 tsp. ground ginger
1 tsp. ground thyme
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/4 cup chives, snipped finely

Brown in a frying pan.

Add the sauce and simmer, covered, for about 20 minutes, stirring once to coat the balls with sauce. These meatballs freeze really well in the sauce.



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