Beef Meatballs

Title:
Beef Meatballs

Yield:
1 Servings

Categories:
Chinese,
Dim
sum




Ingredients:





          ****  NO   E  *****


     1 lb Lean ground beef


     1 tb Dark soy sauce


     1 tb Chinese rice wine OR


          Dry sherry


   1/4 ts Freshly grated ginger


     1 ts Sugar


     2    Green onions; chopped


     1    Egg; beaten


     1 tb Cornstarch


     1 ts Sesame oil


     2    Garlic cloves; crushed


     1 ts Soybean condiment *


     2 ts Finely grated orange peel


   1/4 ts Msg; optional


     1 bn Spinach OR


          Mustard greens; for 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


 Posted to MC-Recipe Digest V1 #174


 


 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"