Hong Kong Meatballs Recipe
Ingredients
| Ground beef | 1 1⁄2 Pound | |
| Celery | 1⁄2 Cup (8 tbs), very finely chopped | |
| Seasoned salt | 1 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Bamboo shoots | 1⁄4 Cup (4 tbs), sliced thin | |
| Canned mixed chinese vegetables/Bean sprouts | 1 Pound, drained with liquid reserved | |
| Green pepper | 1 , seeded and cut in julienne strips | |
| Carrot | 1 , peeled and shredded | |
| Canned water chestnuts | 5 Ounce, drained and sliced thin | |
| Cornstarch | 1 1⁄2 Tablespoon | |
| Soy sauce | 2 Teaspoon (Additional) | |
| Sherry | 2 Teaspoon | |
| Blanched slivered almonds | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 466 Calories from Fat 337
% Daily Value*
Total Fat 37 g57.5%
Saturated Fat 11.7 g58.3%
Trans Fat 0 g
Cholesterol 80 mg26.7%
Sodium 545.9 mg22.7%
Total Carbohydrates 12 g4.1%
Dietary Fiber 2.9 g11.5%
Sugars 1.8 g
Protein 23 g45.6%
Vitamin A 36.7% Vitamin C 52.4%
Calcium 3.7% Iron 9.7%
*Based on a 2000 Calorie diet
Directions
Mix thoroughly to blend all ingredients, then shape into 1 inch diameter meatballs.
Heat the vegetable oil in a large skillet or wok, and saute the meatballs over high heat until browned on all sides.
Stir in the bamboo shoots; cover, and simmer 5 min utes, stirring occasionally.
At the end of the cooking time, pour off any accumulated fat.
Add the drained Chinese vegetables, green pepper strips, shredded carrot, and water chestnuts.
Stir well.
In a 2 cup measure, mix the cornstarch, soy sauce, and sherry until a thin paste is formed.
Add the liquid from the Chinese vegetables and enough water to make 2 cups in all.
Add to the meatballs and cook uncovered for 5 to 10 minutes, stirring occasionally, until sauce is thickened.
Sprinkle on the almonds before serving.
Chef
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