Herbed Meat Balls

Ingredients

• ½ kg breast ground chicken
• ½ kg lean ground pork
• ½ cup fine, dry Japanese breadcrumbs
• 3 large eggs (use white only)
• ¼ cup onions finely chopped
• 1 head large garlic, minced very fine
• 2 tsp black pepper, ground
• 2 Tablespoons canola oil
• 1&1/2 cups water
• 4 Tablespoons lemon juice of 2 pcs. lemon
• 1 Tablespoon cold water
• 1 Tablespoon cornstarch
• 2 Tablespoons fresh parsley leaves chopped

Directions

Mix ground chicken, ground pork, breadcrumbs, white egg, onion, garlic and pepper in a medium bowl.

Using moistened hands, add ground chicken and pork and form into 54 small meat balls.

In a pan, just large enough to hold the meatballs in one layer, pan fry the garlic and oil over medium low heat for 5 minutes.

Add the water and lemon juice and bring to a boil, Add meatballs and cover.

Reduce heat to a gentle simmer and cook for 30 minutes.

Transfer the meatball with a slotted spoon and keep them warm.

In a small bowl, stir together, 2 tablespoons cold water and the cornstarch. Stir the cornstarch mixture to the broth mixture and boil the sauce, stirring until it is thickened.

Remove the pan from the heat and mix in the parsley, stirring until the sauce is thoroughly combined.

Return the meatballs to the pan and cook the mixture over low heat, for 1 minute, stirring constantly.