General Tao Style Veal Meatballs

Ingredients

Meatballs

• 340 g (3/4 lb) ground Quebec Veal
• 125 ml (1/2 cup) panko breadcrumbs
• 60 ml (1/4 cup) green onions sliced
• 60 ml (1/4 cup) coriander
• 5 ml (1 tsp) sesame oil
• 2.5 ml (1/2 tsp) ginger chopped
• 2 eggs
• 2 cloves of garlic chopped
• Salt and pepper to taste

Sauce

• 15 ml (1 tbsp) French shallots chopped
• 2.5 ml (1/2 tsp) sesame oil
• 1 clove of garlic chopped
• 15 ml (1 tbsp) ginger chopped
• 125 ml (1/2 cup) chicken broth
• 60 ml (1/4 cup) hoisin sauce
• 30 ml (2 tbsp) soya sauce
• 30 ml (2 tbsp) rice vinegar
• 30 ml (2 tbsp) brown sugar
• 2.5 ml (1/2 tsp) paprika
• 2.5 ml (1/2 tsp) sambal oelek
• 10 ml (2 tsp) corn starch diluted in 15 ml (1 tbsp) cold water

Preparation

1. Preheat oven to 205°C (400°F).
2. In a bowl, combine the meatballs ingredients. Make meatballs of approximately 30 g (2 tbsp) each.
3. Place the meatballs on a cookie sheet covered with parchment paper.
4. Cook in the oven for 10 to 12 minutes, turning them halfway, until the meatballs have lost their pink tint.
5. Meanwhile, prepare the sauce. In a saucepan, cook the French shallots in the sesame oil on medium heat for approximately 2 minutes, until they sweat. Add garlic and ginger. Cook for another minute.
6. Add the remaining ingredients, except the diluted corn starch. Bring to a boil while stirring. Incorporate the diluted corn starch into the sauce. Simmer for 3 to 5 minutes, until thick.
7. Divide the meatballs on the plates. Cover each one of them with 15 to 30 ml (1 to 2 tbsp) of sauce. Garnish with roasted sesame seeds, green onions and coriander if desired.

Photo credit: Pratico-Pratiques