Meatballs Oriental

Name: Meatballs Oriental
Ingredients: 1 lb. ground chuck; 1/4 c. fine dry bread crumbs; 1/2 c. minced onion; 1 tsp. salt and pepper; 2/3 c. evaporated milk; 2 Tbsp. butter; 1 c. diagonally sliced celery; 1 green pepper, cut in strips; 1 (1 lb. 3 oz.) can bean sprouts; 1 (4 oz.) can sliced mushrooms; 1/4 c. cornstarch; 3 to 4 Tbsp. soy sauce; 2 medium onions; 4 c. cooked rice

14 ingredients

15 steps

Ingredients

1 lb. ground chuck
1/4 c. fine dry bread crumbs
1/2 c. minced onion
1 tsp. salt and pepper
2/3 c. evaporated milk
2 Tbsp. butter
1 c. diagonally sliced celery
1 green pepper, cut in strips
1 (1 lb. 3 oz.) can bean sprouts
1 (4 oz.) can sliced mushrooms
1/4 c. cornstarch
3 to 4 Tbsp. soy sauce
2 medium onions
4 c. cooked rice

Directions

1

Mix beef, crumbs, minced onion, salt, pepper and milk lightly but thoroughly.
2

Shape into 12 meatballs.
3

Melt butter in skillet on medium heat.
4

Add meatballs and brown on all sides.
5

Push to one side and add celery and green pepper.
6

Remove skillet from heat.
7

Drain bean sprouts and mushrooms, reserving liquids.
8

Add water to liquids to measure 1 1/2 cups.
9

Blend cornstarch with a little of the mixture to make a smooth paste, then blend with remaining liquid.
10

Stir in soy sauce, then pour mixture over meatballs in skillet.
11

Bring to a boil over medium heat.
12

Cover and simmer until sauce is thickened and clear, about 20 minutes. Add bean sprouts, mushrooms and sliced onions.
13

Cover and simmer 5 minutes.
14

Serve over hot rice.
15

Makes 6 servings.