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General Tao Meatballs https://www.metro.ca/userfiles/image/recipes/boulettes-general-tao-11124.jpg PT10M PT30M PT40M
For the meatballs:Preheat the oven to 400°F.Line a baking sheet with parchment paper.Pour the Panko breadcrumbs into a bowl.Coat the meatballs in the Panko breadcrumbs. Place the meatballs on the baking sheet.Bake in the oven for 25 minutes.For the sauce:In a small pot on medium, heat the oil and cook the shallot for 2 minutes. Add the garlic, ginger, and Thai pepper. Cook for another minute.Add the maple syrup, rice vinegar, soy sauce, sesame oil, hoisin sauce, ketchup, Sriracha, and pepper to taste.Mix and simmer for 5 minutes on low.Add the meatballs in the sauce.Place the meatballs on a plate.Top with sesame seeds and chives or shallots.Source: Max L'Affamé
12
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1 pkg Famille Fontaine seasoned veal meatballs 1/2 cup (125 ml) Panko breadcrumbs 1 tablespoon (15 ml) oil 1 shallot chopped 1 garlic clove chopped 1/2 small Thai pepper (seeds removed) 1 tablespoon (15 ml) ginger shopped 4 tablespoon (60 ml) maple syrup 1 tablespoon (15 ml) rice vinegar 2 tablespoon (30 ml) soy sauce 1 teaspoon (5 ml) sesame oil 1 tablespoon (15 ml) hoisin sauce 2 tablespoon (30 ml) ketchup 1/2 teaspoon (5 ml) Sriracha sauce 1 tablespoon (15 ml) sesame seeds 1 tablespoon (15 ml) chives or shallots chopped To taste pepper
General Tao Meatballs

General Tao Meatballs

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12
Main course
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 pkg
    Famille Fontaine seasoned veal meatballs
  • 1/2 cup
    (125 ml)
    Panko breadcrumbs
  • 1 tablespoon
    (15 ml)
    oil
  • 1
    shallot chopped
  • 1
    garlic clove chopped
  • 1/2
    small Thai pepper (seeds removed)
  • 1 tablespoon
    (15 ml)
    ginger shopped
  • 4 tablespoon
    (60 ml)
    maple syrup
  • 1 tablespoon
    (15 ml)
    rice vinegar
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  • 2 tablespoon
    (30 ml)
    soy sauce
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    VH SAUCES

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    341 - 380 ml SELECTED VARIETIES


    HUY FONG SRIRACHA SAUCE

    HUY FONG SRIRACHA SAUCE

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    740 ml SELECTED VARIETIES


  • 1 teaspoon
    (5 ml)
    sesame oil
  • 1 tablespoon
    (15 ml)
    hoisin sauce
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  • 2 tablespoon
    (30 ml)
    ketchup
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  • 1/2 teaspoon
    (5 ml)
    Sriracha sauce
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  • 1 tablespoon
    (15 ml)
    sesame seeds
  • 1 tablespoon
    (15 ml)
    chives or shallots chopped
  • To taste
    pepper
Imprimer ma sélection

Preparation

For the meatballs:

Preheat the oven to 400°F.

Line a baking sheet with parchment paper.

Pour the Panko breadcrumbs into a bowl.

Coat the meatballs in the Panko breadcrumbs. Place the meatballs on the baking sheet.

Bake in the oven for 25 minutes.

For the sauce:

In a small pot on medium, heat the oil and cook the shallot for 2 minutes. Add the garlic, ginger, and Thai pepper. Cook for another minute.

Add the maple syrup, rice vinegar, soy sauce, sesame oil, hoisin sauce, ketchup, Sriracha, and pepper to taste.

Mix and simmer for 5 minutes on low.

Add the meatballs in the sauce.

Place the meatballs on a plate.

Top with sesame seeds and chives or shallots.

Source: Max L'Affamé

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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