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Beef Meatballs

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      Title: BEEF MEATBALLS
 Categories: Chinese, Dim sum, Appetizers, Beef
      Yield: 1 Servings
 
      1 lb Lean ground beef
      1 tb Dark soy sauce
      1 tb Chinese rice wine OR
           Dry sherry
    1/4 ts Freshly grated ginger
      1 ts Sugar
      2    Green onions -- chopped
      1    Egg -- beaten
      1 tb Cornstarch
      1 ts Sesame oil
      2    Garlic cloves -- crushed
      1 ts Soybean condiment *
      2 ts Finely grated orange peel
    1/4 ts Msg -- optional
      1 bn Spinach OR
           Mustard greens -- for
           Garnish
 
  * Note:  Soybean condiment (mein see) can be found
       in Asian and Oriental markets.
                                Mix all ingredients together with the
  exception of      the garnish. You need to whip this dish to make it
  smooth, so I suggest a good electric mixer. Otherwise, do it by hand
  and beat the blazes out of this stuff.          Roll into small
  meatballs about 1 1/4-inches in
         diameter. Press some of the greens into a steaming bowl and
  top with the meatballs. Steam the meatballs in several dishes,
  steaming
         each, or all together, for that matter, for about 15 minutes.
  It is best to use your bamboo steaming racks for these dishes. This
  recipe makes about 20 dim sum. Hint:  To keep meatballs from sticking
  to your hands, simply moisten your hands in between each molding of a
  meatball. Comments: This is a quicky. Buy good hamburger and do
  something special in almost no time at all. I love these meatballs.
  Recipe Source: THE FRUGAL GOURMET by Jeff Smith         From the
  10-21-1992 issue - The Springfield Union-News Formatted for
  MasterCook II by: Joe Co miskey {*Prodigy Service ID # JPMD44A}  on
  09-06-1995 Re-formatted to Meal Master by: Nancy Filbert (*Prodigy
  ID# LRCE87A) Oct. 1995
  
  Recipe By     :
 
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