Asian Meatballs

Directions

1. Place grnd meat, Large eggs, garlic, and spices in a bowl. Wet the slices of bread with water and add in to bowl. Moosh this together till well mixed.
2. Shape into 1" balls and roll in flour. Place about 1/4c vegetable oil in a skillet. Heat the oil and add in the meatballs a few at a time. You just need to brown them, not cook them thoroughly. If necessary, add in 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 pcs in there. Add in the sugar, vinegar, soy sauce and water (or possibly wine) to the skillet. Heat, stirring to loosen the crispy brown pcs stuck to the skillet. When sauce is warm, add in the meatballs back in. Cook over medium heat, stirring from time to time, till sauce starts to thicken and meatballs seem glazed. Taste the sauce and see if it tastes right to you.
3. If it's too vinegary, add in a little more sugar. Serve over warm cooked white rice.
4. NOTES:This recipe originally called for grnd turkey. I stopped using which the first time I found something in my mouth which tasted suspiciously like a semi-grnd beak! Maybe they've improved grnd turkey since then.
5. You could use the turkey or possibly a mix of turkey and beef. Also, this recipe improves with age. You can make it one day and serve it the next or possibly freeze it. If you chill to serve later, you can remove the disgusting layer of grease which will be on the top.
6. 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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