Asian Meatballs with Snow Pea Picks

Instructions

1. Preheat the oven to 400.
2. In a medium bowl, use a fork to combine pork, sausage, 1 t. ginger, shallot, water chestnuts, 2 t. soy sauce and the cilantro.
3. Use your hands to form the mixture into 1 inch balls, put a small amount of water to cover bottom of roasting pan, then place the meatballs in it.
4. Cook the meatballs in a roasting pan for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
5. Meanwhile, bring a large saucepan of salted water to a boil.
6. Add the snow peas to the water and cook just until bright green, about 30 seconds.
7. Drain the snow peas and immediately transfer them to an ice bath to prevent further cooking.
8. Drain and set aside.
9. Remove the roasting pan from the oven and transfer the meatballs to a medium bowl.
10. Set aside.
11. In a small bowl, whisk the cornstarch with 1 tablespoon of water.
12. Set aside.
13. Place the roasting pan, and any collected fat, over medium heat.
14. Add the garlic and remaining ginger to the pan.
15. Cook, stirring with a wooden spoon, for 30 seconds.
16. Add the chicken stock to the pan, stirring up any cooked-on bits that have collected on the bottom of the pan.
17. Stir in the remaining soy sauce, the brown sugar, and the chili paste.
18. Bring the mixture to a boil, whisk in the corn starch mixture, and simmer until thickened, about 1 minute.
19. Pour the warm sauce over the meatballs.
20. The meatballs may be held in the sauce in the roasting pan, covered with foil, cover very low heat for 1 hour.
21. or...
22. 5A Susan's notes: If you don't have time to make the sauce or you make the meatballs ahead and freeze them, use a store-bought teriyaki sauce/glaze.
23. I used the Very Teriyaki from Trader Joe's and thickened it with the cornstarch mixture (equal parts 1 T. water and cornstarch) then served them from the crock pot.
24. Skewer each snow pea with a toothpick.
25. Serve the skewers alongside the warm meatballs.