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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
stock	1	cup		171.36	18.6732	6.3252	8.0892
stock	3/4	cup		171.36	18.6732	6.3252	8.0892
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vinegar	1/2	cup		25.095	1.1114	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.