Beef Meatballs

Course : Chinese
Serves: 4
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1 pound lean ground beef
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon freshly grated ginger
1 teaspoon sugar
2 medium green onions -- chopped
1 large egg -- beaten
1 tablespoon cornstarch
1 teaspoon sesame oil
2 cloves garlic -- crushed
1 teaspoon soybean condiment -- (mein see)
2 teaspoons finely grated orange peel
1/4 teaspoon msg -- optional
1 bunch spinach or mustard greens -- for garnish

Preparation / Directions:

* Note: Can be found in Asian and Oriental markets. Mix all ingredients together with the exception of the garnish. You need to whip this dish to make it smooth, so I suggest a good electric mixer. Otherwise, do it by hand and beat the blazes out of this stuff. Roll into small meatballs about 1 1/4-inches in diameter. Press some of the greens into a steaming bowl and top with the meatballs. Steam the meatballs in several dishes, steaming each, or all together, for that matter, for about 15 minutes. It is best to use your bamboo steaming racks for these dishes. This recipe makes about 20 dim sum. Hint: To keep meatballs from sticking to your hands, simply moisten your hands in between each molding of a meatball. Comments: This is a quickie. Buy good hamburger and do something special in almost no time at all. I love these meatballs.

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