1 egg white, slightly beaten
3/4 cup soft bread crumbs
1/4 tsp five-spice powder
1 lb lean ground beef
1 1/2 cups orange juice
3 tbs honey
4 tsp cornstarch
1/4 tsp ground ginger
1 medium red sweet pepper, cut in 1″ pieces

1. In a large bowl combine egg white, bread crumbs, five-spice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into fourty-eigh 1-inch meatballs. Lace in a 15×10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.
2. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.

Servings: 6

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