This Recipe was made with

Gingersnap Gingersnap


  • 1 1/2 lb. ground beef or pork
  • 1 C. finely ground Archway Ginger Snaps
  • 1 Tbl. soy sauce
  • 2 Tbl. rice vinegar
  • 1 tsp. red pepper flakes
  • 1/4 C. chopped fresh cilantro
  • 1/2 tsp. salt


  1. Preheat oven to 375ºF.
  2. In a large bowl mix together ground meat and ginger crumbs,add soy sauce,vinegar, pepper flakes, cilantro, and salt. Stir until well mixed.
  3. Shape meat into 1" balls and place 1/2" apart on baking sheet.
  4. Bake for 10-12 min. or until browned through.
  5. Remove from baking sheet and place on serving tray with toothpick in middle of each. Optional: May serve with a side of prepared peanut dipping sauce. Yield: 32 meatballs.