- 3
- 10 mins
- 35 mins
Preparation
Step 1
Meatballs can be made in many different sizes – from the tiny ones you find in Italian Wedding Soup to the baseball-or bigger-sized ones I make for a nice dish of homemade macaroni (that is pasta to many of you – to the Italians – it's MACARONI!)
And I do enjoy some Chinese dishes as well. The unfortunate thing with eating Chinese food – if I don't make it myself – I can't eat it.
Being in the mood for rice and veggies, I decided to make some of my "Chinese" meatballs to go with it. I started making these over 50 years ago – and everyone likes them.
I began with a bit over a pound of ground chuck. To this I added Kosher salt, black pepper, garlic, parsley, ground ginger, and several splashes of low-sodium soy sauce. I added about 1 1/2 cups shredded cabbage and about 1/2 cup shredded onion as well. Mixed well and formed into meatballs – I happened to get 9 good-sized ones.
Directions
Just before they were done I made my rice – the choice at that time was simple Minute Rice which I used beef bouillon to cook it in instead of plain water, still added the bit of butter and a bit of salt – but not too much salt because I gave it a splash or two of the soy sauce. This is also a great way to use up leftover rice and veggies!
In a separate pan, I cooked my frozen veggie mix of snap peas, broccoli, etc. and I added frozen green peas and since I had leftover steamed carrots from the day before – I added those as well.
Combined my cooked veggies and hot rice; served with my "Chinese" meatballs.
I also added a nice thick slice of my onion bread – which I absolutely love.