Beef Meatballsappetizers, beef, chinese 1 lb lean ground beef 1 tablespoon dark soy sauce 1 tablespoon chinese rice wine or 1 dry sherry 1/4 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 teaspoon finely grated orange peel 1/4 teaspoon msg -- optional 1 bunch spinach or 1 mustard greens -- for 1 garnish * Note: Soybean condiment (mein see) can be found in Asian and Oriental markets. Mix all ingredients together with the 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 1 1/4-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 Recipe By : |
