Chinese Beef Rice Baby Meatballs Recipe

Summary

Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Beef1 Pound, chopped / ground (450 Grams)
 Scallions4 , white bottoms and green tops minced
 Ginger root/1/2 teaspoon ground ginger1 Teaspoon, minced fresh
 Eggs2 , lightly beaten
 Water chestnuts60 Gram, finely minced (1/4 Cup)
 Sugar2 Teaspoon
 Dark soy sauce4 Tablespoon
 Dry sherry3 Tablespoon
 Rice225 Gram, soaked for 30 minutes in warm water (1 Cup)
 Dry white wine185 Milliliter (3/4 Cup)
 Vinegar3 Tablespoon
 Tabasco3 Drop
 Garlic1 Clove (5 gm), minced
 Light soy sauce2 Tablespoon
 Sesame seed oil1 Teaspoon

Nutrition Facts

Serving size

Calories 374 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 4.2 g21%

Trans Fat 0 g

Cholesterol 117.4 mg

Sodium 1014.8 mg42.3%

Total Carbohydrates 37 g12.4%

Dietary Fiber 0.87 g3.5%

Sugars 3.1 g

Protein 21 g42.1%

Vitamin A 3.6% Vitamin C 3.8%

Calcium 3.4% Iron 13.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a mixing bowl, mix the scallions, ginger, eggs, water chestnuts, beef and 1 teaspoon sugar together.
2) Drizzle over and blend in the dark soy sauce and 2 tablespoons of the sherry, then shape the mixture into balls.
3) On a tray, evenly spread the rice and roll each ball into the rice until it is fully covered.
4) In a 6-quart pressure cooker with a base rack, pour in the wine and place the balls about 1/4 inch apart.
5) Place the lid, bring the pressure up to 15 pounds and cook for 6 minutes.
6) In a mixing bowl, blend the vinegar, Tabasco, garlic, light soy sauce, sesame seed oil, 1 tablespoon sherry and 1 teaspoon sugar together.
7) Turn off the heat, lower the pressure immediately, remove the balls and drizzle over the sauce.

SERVING
8) Serve immediately on individual serving plates.
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