Oriental Meatballs

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Master Chef
Sep 2, 2004
Sierra Valley, Northern California, USA
This recipe calls for frozen veggies, but I sometimes substitute fresh vegetables or other vegetable combinations.

Oriental Meatballs

1 lb. ground beef
27 crackers, finely rolled
¼ cup chopped onion
2 tsp. ginger, divided
1 garlic clove, chopped
1 egg, slightly beaten
2 tbsp. water
2 tbsp. vegetable oil
1 (16 oz.) package frozen oriental style mixed vegetables, thawed
1 cups beef broth
4 tbsp. soy sauce
½ cup water
3 tbsp. cornstarch

Combine beef, cracker crumbs, onion, 1 tsp. ginger, garlic, egg, and water. Shape into 24 meatballs. In large skillet heat oil and cook meatballs for 10 minutes. Remove meatballs from skillet and drain on paper towels. Wipe skillet clean and add vegetables, beef broth, soy sauce, and remaining ginger. Blend water with cornstarch; add to skillet. Stir until boiling. Reduce heat and add meatballs. Cover and simmer 5 minutes. Serve over rice, if desired. Serves 6.

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