STREAMING NOW: Nom or Not

Sweet-And-Pungent Beef Balls

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe comes from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller at the request of a Zaar member.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. BEEF BALLS: In a large bowl, combine ground beef with minced onion.
  2. Add egg, bread crumbs, salt, and pepper.
  3. Blend well but do not overhandle meat.
  4. Form into walnut-size balls.
  5. Heat stock to boiling.
  6. Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
  7. SWEET-N-PUNGENT SAUCE.
  8. Bring stock to a boil.
  9. Add sugar, stirring, and cook another minute to dissolve.
  10. Add vinegar; cook 1 minute more.
  11. Meanwhile blend cornstarch, soy sauce, and water to a paste.
  12. Then stir in to thicken.
  13. Pour sauce over cooked beef balls.
  14. Variations: For the sugar use brown sugar or honey.
  15. For the vinegar, use cider vinegar.
  16. For the soy sauce, use heavy soy sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: