Sweet Sour Rhuburger Balls
|Ground beef||1 Pound|
|Egg||1 , beaten|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Water chestnuts/Jerusalem artichokes||1⁄4 Cup (4 tbs), chopped|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Sweetened rhubarb sauce||2 Cup (32 tbs), sweetened with honey|
|Chicken bouillon||1⁄2 Cup (8 tbs)|
Combine beef, egg, onion, water chestnuts, 2 tablespoons cornstarch, salt, and 2 tablespoons soy sauce.
Form into 20 2-inch balls; fry them in a heavy skillet in the oil; drain.
Put 1 tablespoon of oil in skillet; add sherry, rhubarb, and chicken bouillon.
Add remaining 2 tablespoons soy sauce mixed with remaining 2 tablespoons cornstarch.
Let cook until bubbling and thickened.
Add the meat balls and heat well.
Serve in 4 individual bowls or as an appetizer, with toothpicks, in a chafing dish.