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Oriental Meatball Dinner

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  Lean ground beef 1 Pound
  Lean ground pork 1 1⁄2 Pound
  Canned water chestnuts 5 Ounce
  Eggs 2
  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)
  Onion 1 Medium
  Celery stalks 4
  Garlic 4 Clove (20 gm)
  Water 2⁄3 Cup (10.67 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Cornstarch 3 Tablespoon
  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 450° 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 350° 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

Recipe Summary

Difficulty Level: 
Side Dish

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