Beef meatballs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | tablespoon | Dark soy sauce |
| 1 | tablespoon | Chinese rice wine OR |
| Dry sherry | ||
| ¼ | teaspoon | Freshly grated ginger |
| 1 | teaspoon | Sugar |
| 2 | Green onions -- chopped | |
| 1 | Egg -- beaten | |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
| 2 | Garlic cloves -- crushed | |
| 1 | teaspoon | Soybean condiment * |
| 2 | teaspoons | Finely grated orange peel |
| ¼ | teaspoon | Msg -- optional |
| 1 | bunch | Spinach OR |
| Mustard greens -- for | ||
| Garnish | ||
| Mix all ingredients together with the | ||
Directions
* Note: Soybean condiment (mein see) can be found in Asian and Oriental markets.
exception of the garnish. You need to whip this dish to make it smooth, so I suggest a good electric mixer. Otherwise, do it by hand and beat the blazes out of this stuff. Roll into small meatballs about 1¼-inches in diameter. Press some of the greens into a steaming bowl and top with the meatballs. Steam the meatballs in several dishes, steaming
each, or all together, for that matter, for about 15 minutes.
It is best to use your bamboo steaming racks for these dishes. This recipe makes about 20 dim sum. Hint: To keep meatballs from sticking to your hands, simply moisten your hands in between each molding of a meatball. Comments: This is a quicky. Buy good hamburger and do something special in almost no time at all. I love these meatballs.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-21-1992 issue - The Springfield Union-News Formatted for MasterCook II by: Joe Co miskey {*Prodigy Service ID # JPMD44A} on 09-06-1995 Re-formatted to Meal Master by: Nancy Filbert (*Prodigy ID# LRCE87A) Oct. 1995
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