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Source: America's Favorite Food Associations

Chinese No-Meat Balls
A great alternative to meatballs.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
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1 (14 oz.) package beef flavored soy crumbles
2 teaspoons poons minced fresh ginger
1 clove garlic, minced
1 Tablespoon cornstarch
1 teaspoon sugar
2 teaspoons rice vinegar
2 green onions, thinly sliced
1 Tablespoon lower-sodium soy sauce
1 cup vegetable broth
1 1/2 teaspoon dark sesame oil
2 teaspoons fresh ginger, minced
1 clove garlic, minced

Mix together the soy crumbles, 2 tsp. fresh ginger and 1 clove garlic. Form into 24 balls, 1" in diameter. Brown the balls in a non-stick skillet over moderate heat. Meanwhile, combine the cornstarch, sugar, vinegar, soy sauce and vegetable broth. Set aside. In a medium saucepan, heat 1/2 tsp of the sesame oil over moderate heat. Add the ginger and the garlic and cook briefly; do not let them brown. Stir in the vegetable broth mixture and heat to boiling, stirring occasionally. Mix in the green onions and remaining 1 tsp sesame oil and remove browned meatballs. Serve warm with toothpicks.

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