Be the first to Tiny flavorful beef meatballs are coated in sticky rice and fresh ginger, then quickly cooked in the pressure cooker. Sweet and sour dipping sauce recipe also included.
Prep Time: 40 minutes
Cook Time: 10 minutes
Ingredients:
- 1 pound chopped or ground beef
- 4 scallions, white bottoms and green tops minced
- 1 teaspoon finely minced fresh ginger root (or 1/2 teaspoon ground ginger if fresh is not available)
- 2 whole eggs, lightly beaten
- 1/4 cup water chestnuts, finely minced
- 2 teaspoons sugar
- 4 tablespoons dark soy sauce
- 3 tablespoons (about) dry sherry
- 1 cup standard rice, soaked for 30 minutes in warm water
- 3/4 cup dry white wine
- 3 tablespoons vinegar
- 2 to 3 drops Tabasco
- 1 clove garlic, minced
- 2 tablespoons light soy sauce
- 1 teaspoon sesame seed oil
Preparation:
If you know Chinese food and have a Chinese grocery in your neighborhood, you can prepare this recipe in the Chinese way with "glutinous sticky rice" and fresh ginger root. This type of rice will need only 20 minutes of soaking and 2 minutes less cooking time at 15 pounds. It is important to set the rice-covered balls in the pressure cooker at least 1/4 inch apart, to allow for the expansion of the rice.
Use a 6-quart or smaller pressure cooker and, if necessary, cook the meatballs in batches. In a mixing bowl, lightly but thoroughly work together the beef, scallions, ginger, eggs, water chestnuts, and 1 teaspoon of the sugar. Now dribble over and blend in the dark soy sauce and up to 2 tablespoons of the sherry. You should have a mixture that remains just firm enough for the balls to hold together.
Dip your hands in warm water and shape the mixture into balls about the size of cherry tomatoes. Spread the cup of rice out evenly on a tray and roll each ball into the rice until it is fully covered. Put the base rack in your pressure cooker, pour in the wine and arrange the balls about 1/4 inch (7 mm) apart. Put on the lid, bring up the pressure to 15 pounds and cook for exactly 6 minutes.
Meanwhile, prepare the sweet-sour sauce. In a mixing bowl, blend together the vinegar, Tabasco, garlic, light soy sauce, sesame seed oil, the remaining tablespoon of sherry and the final teaspoon of sugar. Taste and adjust the flavor by adding a tiny bit more of any or all of the ingredients. Reserve the sauce until the balls are ready.
When the timer rings, turn off the heat, reduce the pressure immediately, take out the balls and dribble the sauce over them, then serve them at once, hot.
Yield: 4 servings
Source: Pressure Cookery Perfected by Roy Andries De Groot
Reprinted with permission.
Use a 6-quart or smaller pressure cooker and, if necessary, cook the meatballs in batches. In a mixing bowl, lightly but thoroughly work together the beef, scallions, ginger, eggs, water chestnuts, and 1 teaspoon of the sugar. Now dribble over and blend in the dark soy sauce and up to 2 tablespoons of the sherry. You should have a mixture that remains just firm enough for the balls to hold together.
Dip your hands in warm water and shape the mixture into balls about the size of cherry tomatoes. Spread the cup of rice out evenly on a tray and roll each ball into the rice until it is fully covered. Put the base rack in your pressure cooker, pour in the wine and arrange the balls about 1/4 inch (7 mm) apart. Put on the lid, bring up the pressure to 15 pounds and cook for exactly 6 minutes.
Meanwhile, prepare the sweet-sour sauce. In a mixing bowl, blend together the vinegar, Tabasco, garlic, light soy sauce, sesame seed oil, the remaining tablespoon of sherry and the final teaspoon of sugar. Taste and adjust the flavor by adding a tiny bit more of any or all of the ingredients. Reserve the sauce until the balls are ready.
When the timer rings, turn off the heat, reduce the pressure immediately, take out the balls and dribble the sauce over them, then serve them at once, hot.
Yield: 4 servings
Source: Pressure Cookery Perfected by Roy Andries De Groot
Reprinted with permission.
