I could eat soup everyday. Without question. Winter, Spring, Summer, or Fall.
What I did was research and experiment on how to make meatballs without egg. The results of my research and experiments have astonished me. I never thought that bread and milk can work as a perfect binding mixture.
Partnered with. Asian-style pork meatballs. Steamed white rice, to serve.
These asian pork meatballs remind me of a dry rice noodle dish with a spicy sweet and tangy fish sauce drizzled throughout. You can. I like putting them on a large baking sheet and wax paper then cover the baking sheet and putting it in the fridge.
Roll into balls, place on a lined baking sheet and place in the oven to bake a degrees for 15 minutes. Meanwhile, in a small saucepan, whisk all of the ingredients for the sauce together, bring to a simmer, and then turn down the heat and let it cook for a few minutes so that it thickens a bit. Place the cooked meatballs in a large mixing bowl and toss to coat.
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From Giulia: "I love these meatballs! They take just a bit of time and the ingredient list seems long, but the effort is really worth it. The meatballs are juicy, the sesame seeds give it a bit of crunch and the ginger, lemon grass and hoisin give the meal a wonderful flavour. I pair the meatballs with egg noodles, which makes it an easy sell for my kids.
They are different and delicious and be defaultgluten free too! If you read Souffle Bombay then you know just how much I love a good meatball! They say I am like a rapper that way…without the actual rapping skills, one of my few talents haha!