Best Sweet And Pungent Beef Balls Recipes

SWEET-AND-PUNGENT BEEF BALLS

Steps:

• BEEF BALLS: In a large bowl, combine ground beef with minced onion.
• Add egg, bread crumbs, salt, and pepper.
• Blend well but do not overhandle meat.
• Form into walnut-size balls.
• Heat stock to boiling.
• 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.
• SWEET-N-PUNGENT SAUCE.
• Bring stock to a boil.
• Add sugar, stirring, and cook another minute to dissolve.
• Add vinegar; cook 1 minute more.
• Meanwhile blend cornstarch, soy sauce, and water to a paste.
• Then stir in to thicken.
• Pour sauce over cooked beef balls.
• Variations: For the sugar use brown sugar or honey.
• For the vinegar, use cider vinegar.
• For the soy sauce, use heavy soy sauce.

SWEET-AND-PUNGENT BEEF BALLS I

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Remove fat and tendons from beef then mince or grind. Form into walnutsize balls. 3. Beat egg lightly and blend with flour, salt and pepper to a smooth batter. Dip beef balls in batter to coat. 4· Meanwhile heat oil to smoking. Add beef balls a few at a time and deep-fry until golden. Drain On paper toweling. 5. Reheat the sweet-and-pungent sauce. Stir in beef balls only to heat through. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET-AND-PUNGENT BEEF BALLS II

Steps:

• 1. Remove fat and tendons from beef then mince or grind. Mince onion and add to beef. 2. Beat egg lightly and add, along with bread crumbs, salt and pepper. Blend well, but do not overhandle meat. Form into walnut-size balls. 3. Heat stock to boiling. Add beef balls a few at a time (to keep temperature of stock from dropping too rapidly) and simmer, covered, until done (about 30 minutes). 4. Meanwhile, combine brown sugar, soy sauce, vinegar and catsup. 5. Transfer meatballs to a serving platter. Leave stock in pan and add sugarsoy mixture. Cook, stirring, over medium flame, to blend and heat. Pour sauce over beef balls and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.