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Categories:
ground chuck rice eggs salt pepper oil onions Chinese vegetables mushrooms chicken broth cornstarch soy sauce sherry
Viewed: 49 - Published at: 3 years agoIngredients
- 4 lb. ground chuck
- 2 c. cooked rice
- 4 eggs
- 2 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. oil
- 4 large onions, sliced
- 4 (1 lb.) cans Chinese vegetables
- 2 (8 oz.) cans sliced mushrooms, drained
- 4 (10 3/4 oz.) cans chicken broth
- 6 Tbsp. cornstarch
- 1/4 c. soy sauce
- 1/2 c. sherry
Method
- Mix chuck, rice, eggs, salt and pepper.
- Shape into 1-inch balls.
- Brown meatballs in oil on all sides in a skillet.
- Line 2 shallow 3-quart casseroles with aluminum foil.
- Divide meatballs evenly between casseroles. Add onions to pan drippings and cook until wilted.
- Add Chinese vegetables, mushrooms and chicken broth.
- Mix cornstarch, soy sauce and sherry until smooth.
- Stir into sauce and simmer, stirring constantly, until thickened. Spoon equal portions of sauce over meatballs.
- Bake 1 batch, uncovered, in 350° oven for 30 minutes.
- Freeze second batch. When frozen solid, lift from casserole, overwrap tightly in additional foil.
- Return to freezer.
- When ready to bake, replace frozen block in casserole.
- Bake, covered, in 400° oven until hot through, 1 1/2 hours.
- Each batch makes 8 servings.
