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Rice-Studded Meatballs
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Submitted by:
Rebecca |
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Rice-Studded Meatballs, are an aisian meat ball that are a great addition to any asian menu. |
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INGREDIENTS:
- 1 cup(s) , long-grain white rice
- 4 whole , iceberg or romaine lettuce outer leaves
- 1 pound(s) , ground pork or veal
- 1 tablespoon(s) , chinese rice wine or medium-dry sherry
- 1/3 cup(s) , scallions white and pale green parts only, minced
- 1/2 cup(s) , canned water chestnuts, rinsed drained and diced
- 1 tablespoon(s) , cornstarch
- 1 tablespoon(s) , egg white lightly beaten
- 1 teaspoon(s) , sugar
- 1/2 teaspoon(s) , asian sesame oil
- 1 teaspoon(s) , salt
- 1/4 teaspoon(s) , white pepper
- 1 large , collapsible metal steamer rack
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| Instructions: |
Soak rice in hot tap water in a large bowl while preparing meat mixture.
While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
Stir together remaining ingredients (except rice) until combined well.
Drain rice in a sieve and transfer to a shallow dish.
Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack. Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes. Check water occasionally, adding more as necessary. |
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