Szechuan Lotus Root Meatballs
|Slightly beaten egg||1|
|Chopped peeled fresh lotus root/Finely chopped canned lotus root||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Grated gingerroot/1/4 teaspoon ground ginger||1 Teaspoon|
|Pepper/Crushed szechuan pepper||1⁄4 Teaspoon|
|Ground pork/Ground beef||1⁄2 Pound|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
In large bowl combine egg, lotus root, green onion, cornstarch, soy sauce, gingerroot or ground ginger, salt, and pepper or Szechuan pepper.
Add pork or beef; mix well.
Using a rounded teaspoon of meat mixture for each meatball, carefully drop several meatballs at a time into deep hot oil (365°).
Cook 2 to 2 1/2 minutes or till deep golden brown.
Remove meatballs using a slotted spoon or wire strainer.
Drain on paper toweling.
Keep warm in 250° oven; fry remaining meatbails.
Serving size: Complete recipe
Calories 1233 Calories from Fat 882
% Daily Value*
Total Fat 99 g151.8%
Saturated Fat 25.9 g129.5%
Trans Fat 0 g
Cholesterol 374.8 mg124.9%
Sodium 1588.7 mg66.2%
Total Carbohydrates 38 g12.6%
Dietary Fiber 6.9 g27.6%
Sugars 1.1 g
Protein 49 g98.3%
Vitamin A 19.4% Vitamin C 104.5%
Calcium 12.7% Iron 28%
*Based on a 2000 Calorie diet