Asian Cooking is now back by popular demand. Filled with recipes for soups, salads, appetizers, main courses, sides, sauces, condiments and desserts—each boasting unique flavours, brilliant colours and pleasing textures. Glossaries of ingredients, cooking equipment, and regional Asian flavours will assist you along the way.
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Meatballs In Tasty Broth print friendly version
|These tasty morsels can be served over rice or vermicelli.|
Put potato and 1/2 of beef cubes into food processor. Pulse with on/off motion until potato is finely chopped.
Add remaining beef cubes and next 6 ingredients. Process until puréed. Traditionally, balls are formed by continually pushing and rolling 1 tbsp. (15 mL) beef mixture against your palm with thumb and fingers of same hand for about 6 times in total for each ball. This produces a very firm-textured ball that is chewy once cooked. However, the balls are very firm even if simply rolled. Makes about 50 meatballs.
Heat broth, water, chili sauce and second amount of fish sauce in large saucepan until boiling. Cook meatballs, in batches, uncovered, until meatballs are floating on surface. Time cooking for 5 minutes. Serve about 4 to 5 meatballs with about 1/4 cup (60 mL) broth.
Sprinkle with green onion and pepper.
|5 meatballs with 1/4 cup (60 mL) broth: 120 Calories; 4 g Total Fat; 801 mg Sodium; 17 g Protein; 3 g Carbohydrate; trace Dietary Fiber|
|Variation: To make as a soup, reduce inside round steak to 1 lb. (454 g), fish sauce to 2 tbsp. (30 mL) and chopped fresh cilantro to 1 tbsp. (15 mL). Makes 36 meatballs. Each serving will have 6 meatballs and 1 cup (250 mL) broth.|
|Reprinted from Asian Cooking © Company's Coming Publishing Limited|