Chinese Meatballs
Chinese Meatballs is an impressive dinner. Made with 4 lb. ground chuck, 2 c. cooked rice, 4 eggs, 2 tsp. salt and 1/2 tsp. pepper, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Mix chuck, rice, eggs, salt and pepper.
Shape into 1-inch balls.
Brown meatballs in oil on all sides in a skillet.
Line 2 shallow 3-quart casseroles with aluminum foil.
Divide meatballs evenly between casseroles. Add onions to pan drippings and cook until wilted.
Add Chinese vegetables, mushrooms and chicken broth.
Mix cornstarch, soy sauce and sherry until smooth.
Stir into sauce and simmer, stirring constantly, until thickened. Spoon equal portions of sauce over meatballs.
Bake 1 batch, uncovered, in 350° oven for 30 minutes.
Freeze second batch. When frozen solid, lift from casserole, overwrap tightly in additional foil.
Return to freezer.
When ready to bake, replace frozen block in casserole.
Bake, covered, in 400° oven until hot through, 1 1/2 hours.
Each batch makes 8 servings.
🍷 Perfect Pairings
Complete your meal with these
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