Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

Moisten bread with water and squeeze dry. Combine with meat, salt, mustard, ginger, garlic powder and egg in medium bowl; mix well. Form into 1-inch balls; roll in cornstarch. Heat oil in large skillet over medium-high heat. Add meat balls and cook until brown on all sides. Pour off excess fat. Combine Sugar, vinegar, sherry, soy sauce and 1/4 cup water in small bowl; pour over meat balls. Simmer, basting occasionally, about 15 minutes or until sauce thickens and meat balls are glazed. Serve over hot rice.

Community content is available under CC-BY-SA unless otherwise noted.