Meatballs In Sour Sauce Recipe
Trust me, this Meatballs In Sour Sauce is "oh so yummy"! I served it last night for my family and I feel like making it again tonight!! You will love it! Try this Meatballs In Sour Sauce recipe!
Ingredients
1 lb. ground beef
2 tablespoons cold water
Marinade:
1 tablespoon rice wine or dry sherry
1 teaspoon salt
1 teaspoon minced fresh ginger root
1/4 cup chopped green onion
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 teaspoon pepper
1 egg
6 cups oil for deep-frying
1/2 teaspoon salt
3 cups boiling water
4 to 6 large cabbage leaves
Seasoning sauce:
1/4 cup rice vinegar or white vinegar
1/4 cup sugar
1 tablespoon soy sauce
1/2 teaspoon salt
2 teaspoons cornstarch
2/3 cup water
2 tablespoons chicken broth, if desired for added flavor
1 teaspoon sesame oil
1/4 cup shredded green onion
Directions
Mix ground beef with 2 tablespoons cold water 1 minute.
Combine marinade ingredients in a medium bowl.
Add ground beef.
Mix until beef is sticky.
Let stand 10 minutes.
Use a teaspoon dipped in water and 2 teaspoons marinated beef mixture to make 1 meatball.
Repeat with remaining beef mixture.
Heat 6 cups oil in a wok over high heat to 325° to 350°F (165° to 175°C).
Reduce heat to medium.
Carefully lower meatballs into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 minutes or until crisp and golden.
Remove meatballs with slotted spoon, draining well over wok; set aside.
Turn heat up to high and reheat oil.
Add half the meatballs and deep-fry again 30 seconds.
Remove from wok and deep-fry remaining meatballs.
Add salt to 3 cups boiling water in a large saucepan.
Cook cabbage leaves 30 seconds; drain well and let cool before squeezing out excess water.
Arrange on a platter.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Remove oil from wok except 1 tablespoon.
Heat oil remaining in wok over medium heat 1 minute.
Stir-fry green onion 30 seconds.
Add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add meatballs.
Mix well and spoon over cabbage leaves.
Combine marinade ingredients in a medium bowl.
Add ground beef.
Mix until beef is sticky.
Let stand 10 minutes.
Use a teaspoon dipped in water and 2 teaspoons marinated beef mixture to make 1 meatball.
Repeat with remaining beef mixture.
Heat 6 cups oil in a wok over high heat to 325° to 350°F (165° to 175°C).
Reduce heat to medium.
Carefully lower meatballs into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 minutes or until crisp and golden.
Remove meatballs with slotted spoon, draining well over wok; set aside.
Turn heat up to high and reheat oil.
Add half the meatballs and deep-fry again 30 seconds.
Remove from wok and deep-fry remaining meatballs.
Add salt to 3 cups boiling water in a large saucepan.
Cook cabbage leaves 30 seconds; drain well and let cool before squeezing out excess water.
Arrange on a platter.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Remove oil from wok except 1 tablespoon.
Heat oil remaining in wok over medium heat 1 minute.
Stir-fry green onion 30 seconds.
Add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add meatballs.
Mix well and spoon over cabbage leaves.
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