Cooking with “My Sweet Hottie”

Margaret Keng and Natalie Keng are the mother and daughter who make up Chinese Southern Belle, a unique Atlanta Asian cooking company. Natalie is a former corporate executive with a marketing background. She teamed up with her mother, Margaret, a former teacher, to form the company.
Together the two foodies teach interactive cooking, sharing their cultural traditions and family recipes. When I met Natalie she told me how much she and her mother disliked the overly-sweet, salted, and often chemically-laced commercial sauces offered as “Chinese.” So, she and her mother created their own sauce. My Sweetie Hottie is made fresh, with local peaches, ginger, and honey. It contains no MSG or powdered ingredients, and is low-sodium and gluten-free.
Here is an easy-to-make Chinese Sothern Belle Recipe for meatballs. It uses their My Sweet Hottie Sauce, so you don’t have to make your own. It is perfect for holiday entertaining. Meatballs may not be trendy, but I never have one left at any of my parties.
Chinese Southern Belle Meatballs
½ lb. ground beef, turkey, or pork (or mixed)
1/3 cup Vidalia onions, chopped
¼ cup green onions, chopped
1 tablespoon minced garlic (fresh garlic is best)
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
½ teaspoon salt
½ teaspoon black or white pepper
1 egg
1 tablespoon vegetable oil
Heat vegetable oil in a skillet over medium heat.
Stir fry Vidalia, green onions, garlic for one minute
Remove from heat and let cool 5 minutes.
To the meat mixture, add rest of ingredients and combine well.
Form small meatballs and bake 15 min (400 degrees F.) on a cookie sheet or in a skillet on the stove for 5-8 minutes, until browned and cooked through.
Serve as an appetizer with My Sweet Hottie Dipping sauce or your favourite barbeque or spaghetti sauce.
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