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1 whole Egg White -- slightly beaten
1 cup Breadcrumb
1/4 tsp. Five Spice
2 1/4 lb. Lean Beef
1 1/2 cup Orange Juice
3 tbs. Honey
4 tsp. Cornstarch
1/4 tsp. Ginger
1 clove Red Bell Pepper
In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon saalt. Add beef; mix well. Shape into fourty-eigh 1-inch meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks. Makes 48 appetizer-size meatballs.
1 cup Breadcrumb
1/4 tsp. Five Spice
2 1/4 lb. Lean Beef
1 1/2 cup Orange Juice
3 tbs. Honey
4 tsp. Cornstarch
1/4 tsp. Ginger
1 clove Red Bell Pepper
In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon saalt. Add beef; mix well. Shape into fourty-eigh 1-inch meatballs. lace in a 15x10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks. Makes 48 appetizer-size meatballs.
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