Dyno-o-mite Asian Meatballs with Portuguese Rice

Line 2 lipped cookie sheets with foil and grease the foil.

For the meatballs: Combine meat, eggs, breadcrumbs, 1/2 cup hoisin sauce and 1 teaspoon of grated ginger. Shape the mixture into walnut sized balls, making approximately 60 balls. Place balls on the prepared cookie sheets and bake at 375 F for approximately 25 minutes , turning at half time. Then remove from the oven, remove meatballs from the tray and drain them on paper towels.

For the Asian Sauce: Mix the second 1/2 cup of the hoisin sauce, apricot jam, rice vinegar, the 1/2 teaspoon of grated ginger and cayenne pepper in a large saucepan and heat over medium heat until heated through and well blended. Add meatballs , stir until the meatballs are well coated. Keep over very low heat, just to keep warm.

TIP: I freeze my fresh ginger and take it out 5 minutes before grating. I always have fresh ginger on hand and it never spoils.

For the Portuguese tasty rice: In a large heavy saucepan or Dutch oven, melt the butter over medium-high heat; cook the onion, carrot, pepper and garlic, stirring occasionally for 3 – 5 minutes until softened. Then pour in the stock, cover and bring to a boil. Once you reach a boil, stir in salt, allspice, piri piri sauce and rice. Cover and return to boil. Then reduce heat to low and cook till all of the liquid evaporates (make sure you cook the rice for at least as long as specified on the package). Remove from heat and fluff with a fork. Serve the rice, topped with meatballs and sauce.