Sweet-And-Pungent Beef Balls

Total Time
1hr
Prep 25 mins
Cook 35 mins

This recipe comes from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller at the request of a Zaar member.

Ingredients Nutrition

Directions

  1. BEEF BALLS: In a large bowl, combine ground beef with minced onion.
  2. Add egg, bread crumbs, salt, and pepper.
  3. Blend well but do not overhandle meat.
  4. Form into walnut-size balls.
  5. Heat stock to boiling.
  6. Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
  7. SWEET-N-PUNGENT SAUCE.
  8. Bring stock to a boil.
  9. Add sugar, stirring, and cook another minute to dissolve.
  10. Add vinegar; cook 1 minute more.
  11. Meanwhile blend cornstarch, soy sauce, and water to a paste.
  12. Then stir in to thicken.
  13. Pour sauce over cooked beef balls.
  14. Variations: For the sugar use brown sugar or honey.
  15. For the vinegar, use cider vinegar.
  16. For the soy sauce, use heavy soy sauce.

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