Rice Studded Meatballs
- 1 cup long-grain white rice
- 2 -4 leaves iceberg lettuce (outer leaves)
- 1 lb ground pork or 1 lb veal or 1 lb meatloaf mix
- 1 tablespoon chinese rice wine
- 1 bunch scallion, minced (1/3 cup)
- 12 cup diced rinsed and drained canned water chestnut (1/4 inch)
- 1 tablespoon cornstarch
- 1 tablespoon egg white, lightly beaten
- 1 teaspoon sugar
- 12 teaspoon sesame oil
- 1 teaspoon salt
- 14 teaspoon white pepper
- Soak rice in hot tap water in a large bowl while preparing meat mixture.
- While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack.
- Remove steamer rack from skillet and line rack with lettuce.
- Stir together remaining ingredients (except rice) until combined well.
- Drain rice in a sieve and transfer to a shallow dish.
- Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack.
- Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
- Bring water to a boil and set steamer rack in skillet.
- Cover tightly and steam over high heat until cooked through, about 25 minutes.
- Check water occasionally, adding more as necessary.
longgrain white rice, ground pork, chinese rice, scallion, water, cornstarch, egg white, sugar, sesame oil, salt, white pepper
Taken from www.food.com/recipe/rice-studded-meatballs-339495 (may not work)