|Parsley leaves||1⁄4 Cup (4 tbs)|
|Celery stalks||2 , cut into pieces (With Leaves)|
|Bread slice||1 , torn into 4 pieces|
|Cubed lean beef||1 Pound, chopped|
|Gravy||1 Cup (16 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs) (Mixed With 1 Tablespoon Cornstarch)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Candied fruit||2 Tablespoon|
Place parsley, celery, bread, salt, and egg in processor bowl.
Process with metal blade until celery is finely chopped.
Add to meat and form mixture into walnut-sized balls.
Brown in hot oil in skillet for 5 minutes.
Heat ingredients for gravy in a saucepan until mixture boils and is clear.
Pour over meatballs.
Serve hot with boiled rice.
Garnish with celery leaves.