Chinese Sizzled Meatballs With Vegetables And Rice Recipe
Chinese Sizzled Meatballs With Vegetables And Rice is an irresistible mouth-watering main course meal recipe. Try this easy to prepare Chinese Sizzled Meatballs With Vegetables And Rice, you will love to serve to your loved ones.
Ingredients
| 1 lb. lean ground pork or beef round steak | ||
| Salt | 1 Teaspoon | |
| Marjoram leaves | 1/2 Teaspoon, crushed | |
| Garlic powder | 1/4 Teaspoon | |
| 1 egg, fork beaten | ||
| 2 tablespoons bottled sweet and sour sauce | ||
| Peanut oil | 1 Tablespoon | |
| Meat and rice | 2 Can (10oz), heated | |
| 2 pkgs. (10 oz. each) frozen cauliflower, cooked | ||
| 1 divider pak can (43 oz.) mushroom chow mein or beef chop suey, heated following label directions | ||
Directions
Lightly and thoroughly mix meat with a blend of salt, marjoram, and garlic powder; mix in egg and sweet and sour sauce.
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.
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.
Chef
