Tim-Shun-Yok-Kow Sweet and Sour Meat Balls
Recipe: #13823
August 13, 2014
Categories: Meatballs, Chinese, Game/Sports Day, Sunday Dinner, Wok/Stir-Fry, Non-Dairy, Beef Dinner, more
"Fred Wing 1950."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (503 g)
- Calories 823.4
- Total Fat - 34.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 170 mg
- Sodium - 2016.4 mg
- Total Carbohydrate - 89.5 g
- Dietary Fiber - 3.3 g
- Sugars - 43.5 g
- Protein - 37.6 g
- Calcium - 81.5 mg
- Iron - 5.6 mg
- Vitamin C - 79.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Mix egg, flour, 1 teaspoon salt and pepper into a batter.
Step 2
Form 16 balls out of the ground beef.
Step 3
Dip balls into batter; place on a plate.
Step 4
Heat oil in skillet; fry meat balls until browned. Remove balls. Add 1/3 cup chicken broth, pineapple, and peppers to pan.
Step 5
Cook over low flame 10 minutes. Add balls.
Step 6
Blend the cornstarch, rice vinegar, sugar, soy sauce, and 2/3 cup chicken stock together; pour over balls and cook until thick.
Tips
No special items needed.
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