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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From . The original recipe says to serve with yet cat mein noodles but I prefer serving the meatbals on rice. Would also be great as an appetizer. Ingredients:
2 lbs lean ground beef |
2 eggs, slightly beaten |
1/2 teaspoon ground ginger (i used more) |
2 tablespoons vegetable oil |
1 (341 ml) jar vh garlic sauce |
1 tablespoon cornstarch |
1 tablespoon cold water |
2 green onions, thinly sliced |
Directions:
1. In a bowl, combine meat, eggs and ginger. Shape into balls.
2. In a non-stick skillet or wok, cook meat until browned. Add VH Garlic Sauce and bring to a boil. Cover and simmer for approximately 20 minutes.
3. Dilute cornstarch in cold water and stir into meat ball mixture. Cook until sauce thickens.
4. Serve with rice and garnish with green onions.
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