This Recipe was made with

Gingersnap Gingersnap

Ingredients

  • 1/4 cup milk
  • 1/4 cup Archway Ginger Snaps-crushed
  • 3/4 pound ground pork
  • 3/4 pound ground beef
  • 1 large egg, lightly beaten
  • 1/2 cup canned sliced water chestnuts drained, and chopped
  • 1/2 teaspoon salt
  • 1 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons fresh graded ginger
  • 2 tablespoons water
  • 2 teaspoons sugar

Directions

  1. Put oven rack in middle position and preheat oven to 500 degrees F.
  2. Pour milk over cookie crumbs in a large bowl and stir until liquid is absorbed.
  3. Add ground meat, egg, water chestnuts, salt, soy sauce, and oil and mix until combined.
  4. Shape 3 tablespoons meat mixture into a ball and transfer to a 13" x 9" glass baking dish.
  5. Bake until cooked through, about 15 minutes.