|Boneless beef chuck||1 Pound, cut in 1-inch, 2.5 centimeter pieces (454 Grams)|
|Garlic||1 Clove (5 gm)|
|Onion||1 Medium, quartered|
|Bread slice||1 , torn in pieces|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Ground ginger||2 Milliliter (1/2 Teaspoon)|
|Ground allspice||1 Milliliter (1/4 Teaspoon)|
|Ground red pepper/Cayenne pepper||1 Milliliter (1/4 Teaspoon)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Caraway seed||2 Milliliter (1/2 Teaspoon)|
|Cornstarch||30 Milliliter (2 Tablespoons)|
|Water||50 Milliliter (1/4 Cup)|
Assemble Food Grinder with Fine Disc.
Grind beef, garlic, onion, and bread into large mixer bowl.
Mix egg, soy sauce, ginger, allspice, and red pepper with meat.
Shape into 24 walnut-size balls and arrange on a foil-lined baking sheet.
Bake at 350°F (180°C) for 30 minutes.
Bring broth and caraway to a boil in medium saucepan.
Dissolve cornstarch in water and add to broth slowly, stirring constantly.
Reduce heat to warm.
Remove the meatballs from baking sheet and put into sauce.
Keep warm while serving.