CHINESE MEATBALLS SAUCE RECIPES

Steps:

• Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened.
  Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Heat a glug of oil in a large, deep heavy-based frying pan. Add the onions and cook gently for 6-8 minutes until translucent. Turn up the heat, add the garlic and cumin and cook for 2-3 minutes until the onions start to brown. Transfer half to a large bowl.
• Add the tomato purée and chilli paste to the onions in the pan and cook for 2 minutes, then pour in the tomatoes and beef stock. Bring to the boil, then turn down to a simmer while you make the meatballs.
• Add the beef mince, eggs, milk and lots of salt and pepper to the onions in the bowl and use your hands to combine the ingredients thoroughly. Shape into 20-22 even-size balls.
• Heat a large frying pan with a glug of oil over a medium-high heat. Add the meatballs and fry, in batches, for 3-4 minutes until browned, then transfer to the sauce and simmer for 20-25 minutes until the meatballs are cooked and the sauce is thick. Use half the meatballs/sauce for 4 people and serve with rice/pasta, sprinkled with grated parmesan.