Title: Oriental Meatballs
Categories: Entree Appetizer Meat
Yield: 6 Servings

1 1/2	lb	Ground beef (see notes)
2		Eggs
2		Slices of bread
1	ts	Dry mustard
1/2	ts	Ginger
2		Cloves of garlic, chopped
		Sauce:
3/4	c	Sugar
1	c	Soy sauce
1/2	c	Vinegar
1/2	c	White wine or water
2		Cloves of garlic, chopped

Place ground meat, eggs, garlic, and spices in a bowl. Wet the slices of bread with water and add to bowl. Moosh this together until well mixed. Shape into 1" balls and roll in flour. Place about 1/4c vegetable oil in a skillet. Heat the oil and add the meatballs a few at a time. You just need to brown them, not cook them thoroughly. If necessary, add a little more oil as needed (the flour tends to absorb it).As they brown, move them to another bowl. When all meatballs are browned, remove as much grease as you can from the skillet, trying to leave all of the crispy brown pieces in there. Add the sugar, vinegar, soy sauce and water (or wine) to the skillet. Heat, stirring to loosen the crispy brown pieces stuck to the skillet. When sauce is hot, add the meatballs back in. Cook over medium heat, stirring from time to time, until sauce starts to thicken and meatballs seem glazed. Taste the sauce and see if it tastes right to you. If it's too vinegary, add a little more sugar. Serve over hot cooked white rice.

NOTES: This recipe originally called for ground turkey. I stopped using that the first time I found something in my mouth that tasted suspiciously like a semi-ground beak! Maybe they've improved ground turkey since then. You could use the turkey or a mixture of turkey and beef. Also, this recipe improves with age. You can make it one day and serve it the next or freeze it. If you refrigerate to serve later, you can remove the disgusting layer of grease that will be on the top.

This recipe originally came from the Boston Globe but has been carried around in my head ever since I lost the recipe.

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