Meatball Chop Suey
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A chinese take on meatball chop suey, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 lb. ground beef
- 1/2 c. bread crumbs
- 1 c. milk
- 2/3 c. onion, chopped
- 1 egg
- 1 tsp. salt
- 1/8 tsp. pepper
- 3 Tbsp. lard or drippings
- 2 beef bouillon cubes
- 3 c. hot water
- 1/4 c. soy sauce
- 2 c. celery, cut in 1/2-inch strips
- 3 Tbsp. cornstarch
- 2 Tbsp. cold water
- 2 c. bean sprouts, drained
- 1 c. mushroom stems (4 oz.)
- cooked rice or chow mein noodles
Method
Mix ground beef, bread crumbs, milk, 2 tablespoons onion, egg, salt and pepper.
Shape into 24 meatballs and brown in lard or drippings.
Pour off drippings.
Dissolve bouillon cubes in hot water; add bouillon, remaining onion, soy sauce and celery to meatballs.
Cover tightly and cook slowly for 15 minutes.
Remove meatballs.
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