Yield: 12 servings.
sweet chile Glaze:
- 13⁄4 cups Smucker’s Grape Jelly
- 11⁄2 cups Asian sweet chile sauce, prepared
- 1⁄4 cup sesame oil
* * *
- 3 lb. ground sirloin, raw
- 3⁄4 cup green onions, fresh, minced
- 3⁄4 cup hoisin sauce, prepared
- 1⁄2 cup soy sauce
- 2 Tbsp. garlic, fresh, minced
- 1 Tbsp. ginger, fresh, minced
- 24 bamboo skewers, soaked in water
- 24 pork potstickers, pan-fried, warm
- 24 cream cheese wontons, deepfried, warm
Preheat conventional oven to 350°F. Combine Smucker’s Grape Jelly, chile sauce and sesame oil in sauce pan; whisk to blend. Simmer over low heat for 5 minutes. Reserve.
Combine ground sirloin, green onions, hoisin sauce, soy sauce, garlic and ginger in large bowl. Mix well. Form into 48 meatballs; arrange on baking rack layered on baking sheet.
Bake uncovered for 45 minutes or until fully cooked. Remove from oven; cover and chill to hold.
To assemble single serving: Toss 4 meatballs in 2 Tbsp. glaze. Thread 2 meatballs each on 2 skewers. Grill skewers for 1 to 2 minutes on each side, or until fully heated. Portion on plate with 2 potstickers and 2 wontons. Serve with 1 ounce glaze portioned in a ramekin.
