Kooking with Ken

Braised Meatballs - Niku Dango

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Japan, small meatballs for a party.

1/2 pounds ground pork
1/2 pounds ground beef
1 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
2 tablespoons soy sauce
1/2 cup cornstarch
3 tablespoons oil
1 garlic clove. minced
1/4 pound mushrooms, chopped
8 water chestnuts, sliced
3/4 cup beef broth
1 teaspoon minced ginger root
3 scallions, sliced

  1. Mix together the pork, beef, salt, pepper, and soy sauce.
  2. Shape into walnut-sized balls and roll in the cornstarch.
  3. Heat the oil in a skillet; brown the balls in it on all sides.
  4. Add the garlic, mushrooms, and water chestnuts.
  5. Cook over low heat 3 minutes.
  6. Stir in the broth and ginger.
  7. Cover and cook over low heat 25 minutes.
  8. Add the scallion and cook 5 minutes longer.

Serves 4-6 or delicious as a hot hors d'oeuvre.
You can substitute other ground meat, such as turkey or chicken for the beef or pork.

This page last updated: Saturday, 06-Jul-2013 02:08:08 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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