Title: Beef meatballs
 Categories: Chinese, Dim sum
      Yield: 1 Servings
 
           ****  NO   E  *****
      1 lb Lean ground beef
      1 tb Dark soy sauce
      1 tb Chinese rice wine OR
           Dry sherry
    1/4 ts Freshly grated ginger
      1 ts Sugar
      2    Green onions; chopped
      1    Egg; beaten
      1 tb Cornstarch
      1 ts Sesame oil
      2    Garlic cloves; crushed
      1 ts Soybean condiment *
      2 ts Finely grated orange peel
    1/4 ts Msg; optional
      1 bn Spinach OR
           Mustard greens; for garnish
 
  * Note:  Soybean condiment (mein see) can be found       in Asian and
  Oriental markets.                                Mix all ingredients
  together with the exception of the garnish. You need to whip this
  dish to make it smooth, so I suggest a good electric mixer.
  Otherwise, do it by hand and beat the blazes out of this stuff.
  :       Roll into small meatballs about 1 1/4-inches in diameter.
  Press some of the greens into a steaming         bowl and top with
  the meatballs. Steam the meatballs in several dishes, steaming
         each, or all together, for that matter, for about 15
       minutes. It is best to use your bamboo steaming racks for these
  dishes. This recipe makes about 20 dim sum. Hint: To keep meatballs
  from sticking to your          hands, simply moisten your hands in
  between each           molding of a meatball. Comments: This is a
  quicky. Buy good hamburger and do something special in almost no time
  at all.  I love     these meatballs. Recipe Source: THE FRUGAL
  GOURMET by Jeff Smith         From the 10-21-1992 issue - The
  Springfield Union-News Formatted for MasterCook II