Porcupine Meatballs

Submitted by Steve P.

"Tasty Oriental Style meatball recpe"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 tablespoon vegetable oil
• 1⁄2 cup finely chopped red pepper
• 3 green onions (finely chopped)
• 2 cloves garlic (crushed)
• 1 tablespoon minced fresh ginger
• 1 lb hamburger
• 1⁄2 cup long-grain rice
• 1 tablespoon soy sauce
• 1⁄8 teaspoon cayenne
• 1 large egg
• 1 (14 ounce) can chicken broth
• 1⁄4 teaspoon sesame oil
• 4 slices fresh ginger (1/4-inch-thick slices)
• 1 1⁄2 cups water
• green onion, julienned strips (for garnish)
• red pepper, julienned strips (for garnish)

directions

1. In a large deep skillet, heat oil over medium high heat.
2. Add red pepper and cook until tender, stirring occasionally.
3. Add green onions, garlic, and minced ginger; cook while stirring for 1 minute longer.
4. Transfer vegetable mixture to a medium size bowl and stir in hamburger, uncooked rice, soy sauce, cayenne, and egg until well blended.
5. Line a 15 1/2x10 1/2 inch pan with waxed paper.
6. Shape the meat mixture to form 1 1/2 inch meatballs and place in pan.
7. Using the same skillet, heat the chicken broth, sesame oil, ginger slices, and 1 1/2 cups water to boiling over high heat.
8. Arrange the meatballs in the simmering broth mixture and heat to boiling.
9. Reduce heat to low, cover, and simmer for 30 minutes.
10. Serve meatballs with broth in shallow bowls and garnish with green onion and red pepper strips.

Reviews

[Sharlene~W]

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.

 

[Cinnjenn]

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!