MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Oriental Meatballs
  Categories: Main dish, Appetizers, Meats
       Yield: 6 Servings
  
   1 1/2 lb Ground beef (see notes)
       2    Eggs
       2    Slices of bread
       1 t  Dry mustard
     1/2 t  Ginger
       2    Cloves of garlic, chopped
            Sauce:
     3/4 c  Sugar
       1 c  Soy sauce
     1/2 c  Vinegar
     1/2 c  White wine or water
       2    Cloves of garlic, chopped
  
   Place ground meat, eggs, garlic, and spices in a bowl. Wet the slices
   of bread with water and add to bowl. Moosh this together until well
   mixed. Shape into 1 balls and roll in flour. Place about 1/4c
   vegetable oil in a skillet. Heat the oil and add the meatballs a few
   at a time. You just need to brown them, not cook them thoroughly. If
   necessary, add a little more oil as needed (the flour tends to absorb
   it).As they brown, move them to another bowl. When all meatballs are
   browned, remove as much grease as you can from the skillet, trying to
   leave all of the crispy brown pieces in there. Add the sugar,
   vinegar, soy sauce and water (or wine) to the skillet. Heat, stirring
   to loosen the crispy brown pieces stuck to the skillet. When sauce is
   hot, add the meatballs back in. Cook over medium   heat, stirring from
 time to time, until sauce starts to thicken and   meatballs seem glazed.
 Taste the sauce and see if it tastes right to you. If it’s too vinegary, add
 a little more sugar. Serve over hot cooked white rice.
   
   NOTES: This recipe originally called for ground turkey. I stopped
   using that the first time I found something in my mouth that tasted
   suspiciously like a semi-ground beak! Maybe they've improved ground
   turkey since then. You could use the turkey or a mixture of turkey
   and beef. Also, this recipe improves with age. You can make it one
   day and serve it the next or freeze it. If you refrigerate to serve
   later, you can remove the disgusting layer of grease that will be on
   the top.
   
   This recipe originally came from the Boston Globe but has been carried
   around in my head ever since I lost the recipe.
  
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