Oriental Meatball Dinner
|Lean ground beef||1 Pound|
|Lean ground pork||1 1⁄2 Pound|
|Canned water chestnuts||5 Ounce|
|Quick cooking rolled oats||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Canned beef broth||14 Ounce|
|Sesame seed||1 Tablespoon|
|Salad oil||2 Tablespoon|
|Green pepper||1 Medium|
|Zucchini slices||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm)|
|Water||2⁄3 Cup (10.67 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
In a large bowl, thoroughly combine with your hands the beef, pork, water chestnuts, eggs, rolled oats, chopped onion, ginger, salt, % cup of the beef broth, and sesame seed.
Shape into smooth balls, using 2 tablespoons mixture for each.
Place meatballs slightly apart on ungreased rimmed baking sheets.
Bake in a 450Â° oven for 30 minutes or until meat is lightly browned and the interior has lost all pinkness.
Use hot (or chill, covered, as long as overnight, then reheat for 10 minutes in a 350Â° oven before continuing).
Pour salad oil into a large frying pan.
Place over medium heat; add green pepper, zucchini, sliced onion, celery, and garlic; cook, stirring, for about 3 minutes or until vegetables are tender-crisp.
Add hot meatballs, remaining broth, and water; bring to a simmer.
Blend soy sauce with cornstarch until smooth; add to meat mixture, stirring briskly to distribute.
Cook, stirring, until sauce is thickened and clear.
To serve, spoon meatballs and sauce over rice