Chinese Meatballs

• 4 lb. ground chuck
• 2 c. cooked rice
• 4 eggs
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. oil
• 4 large onions, sliced
• 4 (1 lb.) cans Chinese vegetables
• 2 (8 oz.) cans sliced mushrooms, drained
• 4 (10 3/4 oz.) cans chicken broth
• 6 Tbsp. cornstarch
• 1/4 c. soy sauce
• 1/2 c. sherry

1. Mix chuck, rice, eggs, salt and pepper.
2. Shape into 1-inch balls.
3. Brown meatballs in oil on all sides in a skillet.
4. Line 2 shallow 3-quart casseroles with aluminum foil.
5. Divide meatballs evenly between casseroles. Add onions to pan drippings and cook until wilted.
6. Add Chinese vegetables, mushrooms and chicken broth.
7. Mix cornstarch, soy sauce and sherry until smooth.
8. Stir into sauce and simmer, stirring constantly, until thickened. Spoon equal portions of sauce over meatballs.
9. Bake 1 batch, uncovered, in 350u0b0 oven for 30 minutes.
10. Freeze second batch. When frozen solid, lift from casserole, overwrap tightly in additional foil.
11. Return to freezer.
12. When ready to bake, replace frozen block in casserole.
13. Bake, covered, in 400u0b0 oven until hot through, 1 1/2 hours.
14. Each batch makes 8 servings.

ground chuck, rice, eggs, salt, pepper, oil, onions, chinese vegetables, mushrooms, chicken broth, cornstarch, soy sauce, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002915 (may not work)