| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Meatballs are an international food item and this version reflect some Asian influences.

Chinese Meatballs

1 1/2 cups rice, cooked
1 (4-ounce) can mushrooms
1 pound lean ground beef
1/2 cup soft bread crumbs
2 tablespoons soy sauce
2 cloves garlic, crushed
1 large egg
1 tablespoon vegetable oil
1 teaspoon beef base or bouillon granules
1 cup hot water
2 tablespoons soy sauce
2 tablespoons cornstarch
2 onions, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 celery ribs, diagonally thin sliced

1. Prepare rice according to package direction; keep warm.
2. Drain canned mushrooms, reserving the liquid.
3. Combine the reserved mushroom liquid, ground beef, bread crumbs, 2 tablespoons soy sauce, garlic and egg; shape into 3/4-inch balls. Brown in oil over medium heat in a medium skillet, reserve drippings. Remove the meatballs and drain on paper towel.
4. Dissolve beef base in hot water; stir in soy sauce and cornstarch;set aside.
5. Add onions, green and red peppers, and celery to skillet with oil; cook over medium heat for 5 minutes, stirring constantly, until the vegetables are tender-crisp.
6. Stir boullion mixture, mushrooms, and meatballs into the vegetable mixture. Cook over medium-high heat, stirring constantly, until thickened. Serve over the cooked rice.

Makes 6 servings.