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Chinese Sizzled Meatballs With Vegetables And Rice Recipe
|Lean ground pork/Beef round steak||1 Pound|
|Crushed marjoram||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Egg||1 , fork beaten|
|Sweet and sour sauce||2 Tablespoon (Bottled)|
|Peanut oil||1 Tablespoon|
|Fried rice with meat||28 Ounce, heated (2 12 To 14 Ounce Cans)|
|Frozen cauliflower||20 Ounce, cooked|
|Mushroom chow mein/Beef chop suey||43 Ounce, heated following label directions (1 Divider Pak Can)|
Calories 934 Calories from Fat 429
% Daily Value*
Total Fat 50 g77.4%
Saturated Fat 9.5 g47.4%
Trans Fat 0 g
Cholesterol 58.9 mg
Sodium 1142.3 mg47.6%
Total Carbohydrates 98 g32.5%
Dietary Fiber 6.9 g27.8%
Sugars 4.3 g
Protein 21 g42.2%
Vitamin A 1.1% Vitamin C 44.3%
Calcium 4.5% Iron 35.1%
*Based on a 2000 Calorie diet
Gently shape into 1-inch balls.
Brown meatballs evenly on all sides in hot oil in a skillet.
Cover while cooking.
To serve, turn hot fried rice onto a serving platter; add the cauliflower, sprinkle with monosodium glutamate, drizzle with sweet and sour sauce or soy sauce, spoon on chow mein, and top with the meatballs.
Garnish with parsley and orange fans made by cutting navel oranges into 1/4-inch slices, cutting each slice into thirds, and overlapping pieces to resemble open fans.