Cranberry Tofu Meatballs (Cranberry Dofu Niku Dango)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 lb. tofu (about 1 cup), rinsed and mashed 1 lb. lean ground pork, beef or chicken 1 small onion, finely minced
1-1/2 teaspoon finely minced gingerroot 1 garlic clove, finely minced 2 eggs
2 tablespoons soy sauce 1/4 teaspoon sesame oil salt and ground black pepper to taste
1/4 cup cornstarch 1 tablespoon vegetable oil 1 tablespoon unsalted butter or margarine
3/4 cup cranberry juice 1 teaspoon fresh grated orange peel 1/4 cup fresh orange juice
1 tablespoon toasted sesame seeds



1 In a large bowl, combine tofu, meat, onion, gingerroot, garlic, eggs, soy sauce, sesame oil, salt and pepper. Shape mixture into about 28 moist meatballs, using 1 tablespoon mixture per meatball. Dust with cornstarch. In a large skillet, heat oil and butter over medium-high heat. Brown meatballs. Pour off fat if desired.
2 Pour in juices and orange peel. Cover partially and simmer 20 minutes or until liquid is reduced and meatballs are well glazed. Shake pan occasionally. Place on a platter; garnish with sesame seeds.

Back