*  Exported from  MasterCook  *
 
              Flip’s Chinese Garlic Meatballs with Duck Sauce
 
 Recipe By     : “Just for Starters” by Gloria Edwinn
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
                 Hot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        lean ground beef
      3/4  cup           soy sauce
    2      tablespoons   dry sherry
    3      slices        fresh ginger root, minced -- (about 1 tablespoon)
    5      cloves        garlic, finely minced -- (about 3 teaspoons)
    2      tablespoons   sugar
                         ---Duck Sauce---
      1/2  cup           orange marmalade
      1/2  cup           apricot preserves
    1      tablespoon    soy sauce
    1      tablespoon    chili sauce
    1      tablespoon    grated orange rind
    2      teaspoons     grated lemon rind
 
 Preheat oven to 350° F.
 
 Combine all ingredients.  Cover a jellyroll pan with aluminum foil.  Using a
 measuring teaspoon, make small balls of the mixture.  Place the balls on the
 foil.  Bake for 20 minutes.  Place in a chafing dish, with cocktail picks
 and Duck Sauce nearby for dipping.  Makes about 50.
 
 To make Duck Sauce:
 Put all the ingredients into the container of an electric blender or the
 bowl of a food processor and puree until smooth.  Makes about 1 cup.  |=|
 
 From “Just for Starters - A Treasury of 350 of the World’s Best Hors
 d'Oeuvres and Appetizers” by Gloria Edwinn (New York, Viking Press, 1981)
 
                    - - - - - - - - - - - - - - - - - -