Recipes

[stilltamn8r]

These were good, made them on Sunday used ground pork instead of chicken or turkey...very tasty and very easy!

[sfnative]

I'm definitely making these. Love anything Chinese when it comes to food.

Since I now have to be gluten-free, I'm going to create bread crumbs from the lightest GF bread I have. They won't be nice and crunchy like the panko, but better than nothing.

Thanks, LoLa!

[Foggy morning]

Delicious! I made these tonight and I waited for dh's opinion. He and I both thought the recipe was great. I'll be making these often. Good with steamed cauliflower.

[PurpleBunny]

Wow, yum.

[chickadee]

On 2/27/2014 sfnative said:

I'm definitely making these. Love anything Chinese when it comes to food.

Since I now have to be gluten-free, I'm going to create bread crumbs from the lightest GF bread I have. They won't be nice and crunchy like the panko, but better than nothing.

Thanks, LoLa!

You are in luck because the same website has a low carb and gluten free version of these meatballs posted here:

http://www.ibreatheimhungry.com/2013/04/general-tsos-meatballs-low-carb-gluten-free.html

I'm a frequent visitor to her low carb gluten free recipes :-D since you aren't low carb (or didn't say you were), you might be able to combine the best of both recipes. You wouldn't need to use gum for thickener, for example. Can you have cornstarch? If not, I'd go with the arrowroot.

[Aviatrix]

This looks terrific. You have inspired me to try it. If we get the snow that's predicted for Monday, I'll make it then to boost our spirits. Thanks for taking the trouble to post it.

[Poodlepet2]

I made this last night along with some lo mein (the only difference in the sauce is that I didn't make a corn starch slurry but you can use the exact ingredients that you use for the sauce for the meatballs). I doubled the recipe and baked it-and then I turned the broiler on to give the meatballs a little color: it was fabulous-a new family favorite-and delightfully easy to make and so much more healthier than take-out!

If anybody is interested, for the lo mein, I cooked a pound of whole wheat spaghetti. I sauteed garlic, green onions and ginger and added in the liquid components of the meatball sauce and then tossed the pasta to coat. I am not really good at stir-frying: I either under or over-cook....so, I bought a microwaveable fresh vegetable stir-fry mixture-turns out perfectly every time!

Poodlepet