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Hong Kong Meatballs

Gadget.Cook's picture
  Ground beef 1 1⁄2 Pound
  Celery 1⁄2 Cup (8 tbs), very finely chopped
  Seasoned salt 1 Teaspoon
  Soy sauce 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Bamboo shoots 1⁄4 Cup (4 tbs), sliced thin
  Canned mixed chinese vegetables/Bean sprouts 1 Pound, drained with liquid reserved
  Green pepper 1 , seeded and cut in julienne strips
  Carrot 1 , peeled and shredded
  Canned water chestnuts 5 Ounce, drained and sliced thin
  Cornstarch 1 1⁄2 Tablespoon
  Soy sauce 2 Teaspoon (Additional)
  Sherry 2 Teaspoon
  Blanched slivered almonds 1⁄4 Cup (4 tbs)

Mix ground beef with celery, seasoned salt, and soy sauce.
Mix thoroughly to blend all ingredients, then shape into 1 inch diameter meatballs.
Heat the vegetable oil in a large skillet or wok, and saute the meatballs over high heat until browned on all sides.
Stir in the bamboo shoots; cover, and simmer 5 min utes, stirring occasionally.
At the end of the cooking time, pour off any accumulated fat.
Add the drained Chinese vegetables, green pepper strips, shredded carrot, and water chestnuts.
Stir well.
In a 2 cup measure, mix the cornstarch, soy sauce, and sherry until a thin paste is formed.
Add the liquid from the Chinese vegetables and enough water to make 2 cups in all.
Add to the meatballs and cook uncovered for 5 to 10 minutes, stirring occasionally, until sauce is thickened.
Sprinkle on the almonds before serving.

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Hong Kong Meatballs Recipe