Recipe: Low-Fat Meatballs in Hot and Spicy Sauce

Low-Fat Meatballs in Hot and Spicy Sauce
rec.food.recipes/Dancer/2000
Makes 35 to 40 meatballs

Meatballs:
1 1/2 tablespoons cornstarch
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/2 tablespoon reduced sodium soy sauce
1 tablespoon dry white wine
1/2 tablespoon oyster-flavored sauce
1 tablespoon cold water
1 small onion, peeled, ends removed, minced
1 pound very lean ground sirloin

Hot & Spicy Sauce:
1/2 tablespoon cornstarch
1 1/2 teaspoons sugar
1 cup cold water
2 tablespoons Szechuan or Hunan chili paste
2 tablespoons oyster-flavored sauce
2 tablespoons ketchup

In a large bowl, blend cornstarch, sugar, baking soda, black pepper, soy sauce, white wine, oyster sauce, cold water and onion until smooth. Add the ground sirloin and mix well. Let stand for 30 minutes. Knead the mixture for 1 minute. Roll the meat into 1-inch balls. Wet your hands from time to time to make smoother meatballs. You should have 35 to 40 meatballs.

In small bowl mix all the Hot & Spicy Sauce ingredients.

Heat a wok on high for 30 seconds. Add the Hot & Spicy Sauce and bring it to a boil. Reduce the heat to medium and add the meatballs. Cover and cook for 3 to 4 minutes. Uncover and roll the meatballs over gently with a spatula and cook an additional 3 to 4 minutes. Remove the meatballs and sauce to a dish and serve piping hot.