Meatball and Winter Squash Stir Fry Recipe
Ingredients
| Lean ground beef | 1 Pound (Meatballs:) | |
| Egg | 1 (Meatballs:) | |
| Onion | 1/3 Cup (16 tbs), finley chopped (Meatballs:) | |
| Parsley | 1/4 Cup (16 tbs), finely chopped (Meatballs:) | |
| 1/4 cup fine bread crumbs | ||
| 3/4 tsp each salt and crushed dried marjoram | ||
| Dry mustard | 1/2 Teaspoon (Meatballs:) | |
| Ground pepper | 1/4 Teaspoon (Meatballs:) | |
| 2 tbsp beef stock or water | ||
| Worcestershire sauce | 1/2 Teaspoon (Meatballs:) | |
| 1 butternut squash (1-1/2 lb/750 g) | ||
| Onion | 1 (Stir-Fry:) | |
| Vegetable oil | 1/4 Cup (16 tbs) (Stir-Fry:) | |
| Garlic | 1 Clove (5gm), minced (Stir-Fry:) | |
| 1/3 cup sliced red or green pepper | ||
| 1/2 tsp grated lemon rind | ||
| 1/2 cup beef stock or water | ||
| Lemon juice | 1 Tablespoon (Stir-Fry:) | |
| Cornstarch | 1/2 Teaspoon (Stir-Fry:) | |
| Water | 1 Tablespoon (Stir-Fry:) | |
| Pinch marjoram | ||
| Ground pepper | 1 To taste (Stir-Fry:) | |
| Salt | To Taste | |
Directions
Meatballs: In large bowl, combine all ingredients; mix well and shape into 16 balls.
Set aside.
Stir-Fry: Peel squash and onion.
Seed and chop squash into 1/2-inch (1 cm) cubes; slice onion.
Heat wok over medium-high heat; add half the oil and stir-fry squash, onion, garlic and pepper for 2 minutes.
With slotted spoon, remove vegetables and set aside.
Add remaining oil, reheat wok and add meatballs in 1 layer.
Brown on all sides, using sides of wok as well as bottom.
Return vegetables to wok; add lemon rind, stock and lemon juice.
Cook, covered, over medium heat, stirring gently once or twice, until squash is tender and meat is cooked, about 15 minutes.
Uncover and cook for 5 minutes longer to evaporate most liquid.
Combine cornstarch and water; stir into wok and cook, stirring gently, just until ingredients are glazed.
Sprinkle with marjoram and add salt and pepper to taste; taste and adjust seasoning, if necessary.
Set aside.
Stir-Fry: Peel squash and onion.
Seed and chop squash into 1/2-inch (1 cm) cubes; slice onion.
Heat wok over medium-high heat; add half the oil and stir-fry squash, onion, garlic and pepper for 2 minutes.
With slotted spoon, remove vegetables and set aside.
Add remaining oil, reheat wok and add meatballs in 1 layer.
Brown on all sides, using sides of wok as well as bottom.
Return vegetables to wok; add lemon rind, stock and lemon juice.
Cook, covered, over medium heat, stirring gently once or twice, until squash is tender and meat is cooked, about 15 minutes.
Uncover and cook for 5 minutes longer to evaporate most liquid.
Combine cornstarch and water; stir into wok and cook, stirring gently, just until ingredients are glazed.
Sprinkle with marjoram and add salt and pepper to taste; taste and adjust seasoning, if necessary.
Chef
