Chinese Beef Rice Baby Meatballs Recipe
Summary
Preparation Time25 MinCooking Time15 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Beef | 1 Pound, chopped | |
| Scallions | 4 | |
| Ginger root | 1 Teaspoon | |
| Eggs | 2 | |
| Water chestnuts | 1/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Dark soy sauce | 4 Tablespoon | |
| Dry sherry | 3 Tablespoon | |
| Rice | 1 Cup (16 tbs) | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Tabasco - 2 to 3 drops | ||
| Garlic | 1 Clove (5gm) | |
| Light soy sauce | 2 Tablespoon | |
| Sesame seed oil | 1 Teaspoon | |
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.
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.
Chef
