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Little Round Chinese Meatballs

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“I got this out of Peg Bracken's I Hate To Cook Book. I made them today and would have to reccommend to anyone who makes these to use LOW-SODIUM soy sauce, as the regular stuff makes these smack-ya backwards salty!!”
READY IN:
1hr 5mins
SERVES:
25
YIELD:
50 balls
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients. Shape into little balls about 1-inch in diameter. Bake on a sheet pan for 1 hour at 275°F.

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