Ingredients
-
1
-
1/2
-
3
-
2
-
1
-
1
-
1/2
-
1
-
1/8
-
1
-
-
-
-
-
Directions
Porcupine Meatballs, Tasty Oriental Style meatball recpe, Delicious! I poured the broth through a wire-mesh strainer to make the broth more attractive, then added it back to the meatballs. The whole family loved it. I made a double recipe, and froze some for another day. For some reason, the texture of the frozen ones was even better than the first batch, a little firmer. Taste remained delicious. Thanks for sharing the recipe. Yum!, These were very tasty (but I must say the sauce was a bit unattractive with bits of meat floating about in it). I especially liked the bits of red bell pepper and minced ginger in the meatballs. Rather than serve it in broth, I thickened it a bit with a couple of tablespoons of cornstarch and served the meatballs with sauce over a bed of rice.
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Steps
|
1
Done
|
In a Large Deep Skillet, Heat Oil Over Medium High Heat. |
|
2
Done
|
Add Red Pepper and Cook Until Tender, Stirring Occasionally. |
|
3
Done
|
Add Green Onions, Garlic, and Minced Ginger; Cook While Stirring For 1 Minute Longer. |
|
4
Done
|
Transfer Vegetable Mixture to a Medium Size Bowl and Stir in Hamburger, Uncooked Rice, Soy Sauce, Cayenne, and Egg Until Well Blended. |
|
5
Done
|
Line a 15 1/2x10 1/2 Inch Pan With Waxed Paper. |
|
6
Done
|
Shape the Meat Mixture to Form 1 1/2 Inch Meatballs and Place in Pan. |
|
7
Done
|
Using the Same Skillet, Heat the Chicken Broth, Sesame Oil, Ginger Slices, and 1 1/2 Cups Water to Boiling Over High Heat. |
|
8
Done
|
Arrange the Meatballs in the Simmering Broth Mixture and Heat to Boiling. |
|
9
Done
|
Reduce Heat to Low, Cover, and Simmer For 30 Minutes. |
|
10
Done
|
Serve Meatballs With Broth in Shallow Bowls and Garnish With Green Onion and Red Pepper Strips. |
