| | Meatballs Oriental
1 pound of ground beef
1/4 cup of fine dry bread crumbs
1/2 cup of finely chopped onion
1 teaspoon of salt
dash of pepper
2/3 cup of evaporated milk
2 tablespoons of butter, melted
1 cup of diagonally cut celery
1 green pepper, cut into strips
1 can (19 ounces) of bean sprouts
1 can (4 ounces) of sliced mushrooms
1/4 cup of cornstarch
3 to 4 tablespoons of soy sauce
2 medium onions, thinly sliced
Combine the first 6 ingredients in a bowl, mixing well. Shape into 12 balls and brown in butter in a skillet; push meatballs to one side. Add celery and green pepper; remove from heat. Drain bean sprouts and mushrooms, reserving the liquid. Add enough water to reserved liquids to measure 1 1/2 cups. Combine cornstarch with a small amount of reserved liquid in a bowl, blending well. Add remaining liquid, blending well. Stir in soy sauce and pour over meatballs and vegetables in skillet. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 20 minutes or until sauce is thickened and clear. Add drained vegetables and onions, mixing well. Simmer covered, for 5 minutes longer. Serve over rice. Serves 6. |
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