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Meatball And Winter Squash Stir Fry

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Ingredients
For meatballs
  Lean ground beef 1 Pound
  Egg 1
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Finely chopped fresh parsley 1⁄4 Cup (4 tbs)
  Fine bread crumbs 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Dried crushed marjoram 3⁄4 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Beef stock/Water 2 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
For stir-fry:
  Butternut squash 1 1⁄2 Pound (750 Gram)
  Onion 1
  Vegetable oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Sliced pepper 1⁄3 Cup (5.33 tbs) (Use Red Or Green)
  Grated lemon rind 1⁄2 Teaspoon
  Beef stock/Water 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Water 1 Tablespoon
  Marjoram 1 Pinch
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Meatballs: In large bowl, combine all ingredients; mix well and shape into 16 balls.
Set aside.
Stir-Fry: Peel squash and onion.
Seed and chop squash into 1/2-inch (1 cm) cubes; slice onion.
Heat wok over medium-high heat; add half the oil and stir-fry squash, onion, garlic and pepper for 2 minutes.
With slotted spoon, remove vegetables and set aside.
Add remaining oil, reheat wok and add meatballs in 1 layer.
Brown on all sides, using sides of wok as well as bottom.
Return vegetables to wok; add lemon rind, stock and lemon juice.
Cook, covered, over medium heat, stirring gently once or twice, until squash is tender and meat is cooked, about 15 minutes.
Uncover and cook for 5 minutes longer to evaporate most liquid.
Combine cornstarch and water; stir into wok and cook, stirring gently, just until ingredients are glazed.
Sprinkle with marjoram and add salt and pepper to taste; taste and adjust seasoning, if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Winter, Gourmet
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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