Who doesn’t love a good meatball? And who can resist the vibrant, crunchy, and flavorful world of chop suey? Now, imagine a world where these two much-loved dishes collide, creating a fusion of flavors that’s nothing short of a culinary masterpiece. That’s exactly what you get with our Meatball Chop Suey recipe. This dish is a perfect blend of East meets West, where the heartiness of meatballs merges with the savoriness of chop suey, creating a dish that’s sure to delight the senses. The history of Meatball Chop Suey is as varied as its ingredients, with influences from American, Chinese, and even European cuisines, making it a truly international dish. Cooking this dish is a breeze, and the ingredients are easily accessible, making it perfect for a midweek dinner or a weekend treat. As for why I love this recipe? Well, it’s simple. It’s delicious, it’s flavorful, and it’s a fun way to mix up the usual dinner routine. Plus, it’s always a hit at family gatherings!
Ingredients
- 2 lb. ground beef
- 1/2 c. bread crumbs
- 1 c. milk
- 2/3 c. onion, chopped
- 1 egg
- 1 tsp. salt
- 1/8 tsp. pepper
- 3 Tbsp. lard or drippings
- 2 beef bouillon cubes
- 3 c. hot water
- 1/4 c. soy sauce
- 2 c. celery, cut in 1/2-inch strips
- 3 Tbsp. cornstarch
- 2 Tbsp. cold water
- 2 c. bean sprouts, drained
- 1 c. mushroom stems (4 oz.)
- cooked rice or chow mein noodles
Cooking Method
- Mix ground beef, bread crumbs, milk, 2 tablespoons onion, egg, salt and pepper.
- Shape into 24 meatballs and brown in lard or drippings.
- Pour off drippings.
- Dissolve bouillon cubes in hot water; add bouillon, remaining onion, soy sauce and celery to meatballs.
- Cover tightly and cook slowly for 15 minutes.
- Remove meatballs.
Calorie: 350
Total cooking time:1 hour
Difficulty level: Easy
The Great Meatball Chop Suey Saga
What’s cooking, good looking? Today, we’re diving into the culinary world of East meets West, with a dish so hearty and filling, it could feed a small army. Or my teenage son. Whichever comes first. We’re talking about the Meatball Chop Suey.
The Mighty Ingredients
Before we can embark on this grand gastronomic journey, we need to round up the usual suspects. The stars of the show are 2 lb. of ground beef, 1/2 c. bread crumbs, 1 c. milk, 2/3 c. chopped onion, 1 egg, 1 tsp. salt, and a dash (1/8 tsp.) of pepper. And that’s just for the meatballs! As for our supporting cast, we’ve got 3 Tbsp. lard (or drippings if you’re feeling frisky), 2 beef bouillon cubes, 3 c. hot water, 1/4 c. soy sauce, 2 c. celery cut into half-inch strips, 3 Tbsp. cornstarch, 2 Tbsp. cold water, 2 c. bean sprouts, 1 c. mushroom stems and cooked rice or chow mein noodles. Got all that? Good!
The Meatball Menagerie
Now, the fun begins. Who doesn’t love a good hands-on experience? Grab that ground beef, bread crumbs, milk, 2 tablespoons of onion, egg, salt, and pepper, and get your hands dirty! Mix ‘em all together until they’re well combined. If you’re feeling a little extra, you can pretend you’re a DJ at a club, spinning and mixing. Just don’t drop the bass, or in this case, the beef.
Next, shape your mix master masterpiece into 24 meatballs. Don’t worry about getting them perfect. The beauty of homemade meatballs lies in their imperfections. Once you’re done shaping, brown those bad boys in lard or drippings. Don’t be shy, give them a good sear until they’re beautifully bronzed.
The Chop Suey Symphony
Now, onto the Chop Suey. Pour off the drippings (we don’t want our Chop Suey swimming in grease), and dissolve the bouillon cubes in hot water. Add the bouillon, the remaining onion, soy sauce, and celery to the meatballs. It’s like a hot tub party for your food! Cover it tightly and let it cook slowly for 15 minutes.
After cooking, remove the meatballs. It’s like they’re going off to college, leaving the nest. Don’t worry, they’ll be back.
The Finishing Touches
Here comes the science part – mix the cornstarch with cold water until it’s smooth. Add it to the meatball-less sauce and stir until the mixture thickens. It’s like magic, but tastier.
Finally, add the bean sprouts, mushroom stems, and meatballs back to the pot. Stir gently but firmly, as if you’re convincing a toddler to put on their shoes. Serve it all over a bed of rice or chow mein noodles, and voila! You’ve just made Meatball Chop Suey!
Endnotes
There you have it, folks. A culinary journey from your kitchen to the Far East, all in one pot. Cooking meatball chop suey is like conducting an orchestra. There’s a symphony of flavors, a medley of ingredients, and you’re the maestro!
Remember, the kitchen is your stage, the ingredients are your cast, and you’re the star. So, don your chef’s hat, grab your spatula, and let the show begin!
