Chinese Style Stewed Meatballs
Photo: Eliza Adam
Ingredients
400 grams ground beef
80 grams ground pork
1/2 cup canola oil
600 grams Napa cabbage
1 cup beef stock
1 tablespoon sliced green onion
Seasoning for the meatballs:
1 teaspoon finely chopped ginger
1 egg
1/4 teaspoon baking soda
1/2 tablespoon soy sauce
1/4 teaspoon salt
1/2 tablespoon Shaoxing wine
1 tablespoon cornstarch
Seasonings for the sauce:
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons teaspoons cornstarch+ 1 water
1/2 teaspoon sesame oil
Preparation
1
2
3
Heat the remaining oil in a large skillet over medium heat. Wet hands with water and form ball from about 2 to 3 tablespoons of meat mixture. Drop the meatballs to the hot pan and press slightly on top of each meatballs. Cook each side approximate 3-4 minutes, or until they are golden brown. Drain off the oil from the skillet.
4
Pour 1 cup of beef stock to the skillet, add soy sauce, salt, and sugar. Let it boil then simmer fro 2 minutes. Adjust the seasoning if needed at this time. Thicken the sauce with the mixture of cornstarch and water, stir continuously until the sauce thicken. Splash sesame oil and sprinkle chopped green onions on top. Place meatballs over Napa cabbage on the platter.
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Yield:
4
Added:
Wednesday, February 2, 2011 - 9:19pm