Meatballs Oriental

• 1 lb. ground chuck
• 1/4 c. fine dry bread crumbs
• 1/2 c. minced onion
• 1 tsp. salt and pepper
• 2/3 c. evaporated milk
• 2 Tbsp. butter
• 1 c. diagonally sliced celery
• 1 green pepper, cut in strips
• 1 (1 lb. 3 oz.) can bean sprouts
• 1 (4 oz.) can sliced mushrooms
• 1/4 c. cornstarch
• 3 to 4 Tbsp. soy sauce
• 2 medium onions
• 4 c. cooked rice

1. Mix beef, crumbs, minced onion, salt, pepper and milk lightly but thoroughly.
2. Shape into 12 meatballs.
3. Melt butter in skillet on medium heat.
4. Add meatballs and brown on all sides.
5. Push to one side and add celery and green pepper.
6. Remove skillet from heat.
7. Drain bean sprouts and mushrooms, reserving liquids.
8. Add water to liquids to measure 1 1/2 cups.
9. Blend cornstarch with a little of the mixture to make a smooth paste, then blend with remaining liquid.
10. Stir in soy sauce, then pour mixture over meatballs in skillet.
11. Bring to a boil over medium heat.
12. Cover and simmer until sauce is thickened and clear, about 20 minutes. Add bean sprouts, mushrooms and sliced onions.
13. Cover and simmer 5 minutes.
14. Serve over hot rice.
15. Makes 6 servings.

ground chuck, bread crumbs, onion, salt, milk, butter, celery, green pepper, bean sprouts, mushrooms, cornstarch, soy sauce, onions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=768810 (may not work)