A favourite brunch recipe of Andrew Fung, chef/proprietor XIX
| 4 oz | ground smoked bacon |
| 6 oz | ground lamb |
| 6 oz | ground beef chuck |
| 1 c | chopped green onion |
| 2 T | cornstarch |
| 1 T | brown sugar |
| 1 T | red wine |
| 1 T | minced roasted garlic |
| 1 T | grated fresh ginger |
| 2 T | soy sauce |
| 1 T | salt |
| ½ t | sesame oil |
| 1 | egg |
Put all ingredients in a small mixer. Mix well and form into 5-oz. meatballs. Reserve.
Make a tomato sauce from 2 oz olive oil, 500 ml canned cherry tomato, 2 cloves garlic, salt to taste and braise the meat balls in the sauce for 15 minutes.
Serve with a sunny side egg.
Serves 4.