Gingered Beef and Rice Balls

Gingered Beef and Rice Balls Recipe - Authentic American Dish

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Gingered Beef and Rice Balls are a delicious and unique dish that combines the flavors of lean ground beef, cooked rice, and gingersnaps. The addition of a flavorful glaze made with ginger, mustard, brown sugar, lemon juice, and ketchup adds a tangy and sweet element to the dish. These bite-size balls are perfect for serving as an appetizer or as a main course with a side of vegetables or salad.

History

The origins of Gingered Beef and Rice Balls are not entirely clear, but it is believed to have been inspired by Asian cuisine, where the combination of ginger, soy sauce, and rice is commonly used in dishes. The addition of gingersnaps in the recipe adds a unique twist and a hint of sweetness to the dish.

Ingredients

1 lb (454 g) lean ground beef
1 cup cooked rice
0.5 cup finely crushed gingersnaps
1 tsp garlic salt
0.25 tsp ground black pepper
1 egg, slightly beaten
2 tbsp soy sauce

Glaze

1 tsp ground ginger
2 tsp dry mustard
2 tbsp brown sugar
2 tbsp lemon juice
1 cup catsup

How to prepare

Combine beef, rice, gingersnaps, salt, pepper, egg, and soy sauce. Mix well. Form into bite-size balls.
Brush with glaze and bake at 450°F (232°C) for 10 minutes.
Brush with remaining glaze. Keep warm.

Glaze

Blend ginger, mustard, sugar, lemon juice, and ketchup.

Variations

Substitute ground turkey or chicken for the ground beef for a lighter option.
Add chopped green onions or cilantro to the beef and rice mixture for added flavor.
Use crushed crackers or breadcrumbs instead of gingersnaps for a different texture.

Cooking Tips & Tricks

Make sure to mix the ingredients for the beef and rice balls thoroughly to ensure that they hold together well when forming into balls.

- Brushing the balls with the glaze before baking adds a flavorful and caramelized crust to the outside of the balls.

- Keep an eye on the balls while baking to prevent them from drying out. Brushing with the remaining glaze halfway through baking will help keep them moist and flavorful.

Serving Suggestions

Serve Gingered Beef and Rice Balls with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Baking the beef and rice balls in the oven ensures that they cook evenly and develop a nice crust on the outside.

Ingredient Substitutions

If you don't have gingersnaps on hand, you can use crushed crackers or breadcrumbs as a substitute.

Make Ahead Tips

You can prepare the beef and rice mixture ahead of time and store it in the refrigerator until ready to form into balls and bake.

Presentation Ideas

Serve Gingered Beef and Rice Balls on a platter with toothpicks for easy serving at a party or gathering.

Pairing Recommendations

Pair Gingered Beef and Rice Balls with a side of steamed broccoli and a glass of white wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover Gingered Beef and Rice Balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Gingered Beef and Rice Balls contains approximately 250 calories.

Carbohydrates

Each serving of Gingered Beef and Rice Balls contains approximately 15 grams of carbohydrates.

Fats

Each serving of Gingered Beef and Rice Balls contains approximately 10 grams of fat.

Proteins

Each serving of Gingered Beef and Rice Balls contains approximately 20 grams of protein.

Vitamins and minerals

Gingered Beef and Rice Balls are a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains soy and wheat allergens.

Summary

Gingered Beef and Rice Balls are a balanced dish that provides a good mix of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals, making them a nutritious and satisfying meal option.

Summary

Gingered Beef and Rice Balls are a flavorful and unique dish that is perfect for serving as an appetizer or main course. The combination of lean ground beef, cooked rice, and gingersnaps, topped with a tangy glaze, makes for a delicious and satisfying meal option. Enjoy these bite-size balls with a side of vegetables or salad for a complete and balanced meal.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a sunny afternoon in the bustling market of Hong Kong, and the aroma of spices filled the air as I wandered through the stalls. My eyes landed on a small, elderly woman who was skillfully shaping balls of rice with her hands, her fingers moving with a grace that belied her age. Intrigued, I approached her and watched as she expertly coated the rice balls in a fragrant ginger-infused beef sauce.

Curiosity piqued, I struck up a conversation with the woman, who introduced herself as Mrs. Lee. She explained that the recipe for Gingered Beef and Rice Balls had been passed down through her family for generations, each woman adding her own twist to the dish. Mrs. Lee graciously offered to teach me the recipe, sensing my genuine interest in learning the art of traditional Chinese cooking.

Over the next few weeks, I would visit Mrs. Lee's humble kitchen, eager to absorb every detail of the recipe. She showed me how to marinate the beef in a blend of soy sauce, ginger, garlic, and sesame oil, allowing the flavors to meld together overnight. The next day, we would simmer the beef in a savory sauce made with hoisin, oyster, and soy sauces, along with a generous helping of freshly grated ginger.

As the beef cooked, Mrs. Lee demonstrated how to shape the rice balls, using sticky rice that had been soaked and steamed to perfection. With nimble fingers, she molded the rice into small spheres, creating a base for the flavorful beef sauce to sit atop. Each rice ball was then drizzled with the fragrant gingered beef, the aroma wafting through the kitchen and tantalizing my senses.

After several hours of cooking and learning, Mrs. Lee and I would sit down to enjoy the fruits of our labor. The tender beef, infused with the sharp bite of ginger, paired perfectly with the sticky rice, creating a harmonious blend of flavors and textures. Mrs. Lee would watch me with a knowing smile, proud to see her knowledge and passion for cooking passed down to a new generation.

As I continued to practice the recipe at home, I found myself drawn to the rhythmic motions of cooking, the soothing sounds of sizzling beef and bubbling sauces becoming a familiar symphony in my kitchen. Each time I made Gingered Beef and Rice Balls, I felt a connection to Mrs. Lee and the generations of women who had come before her, preserving the traditions of Chinese cuisine through their love of food.

Years passed, and I became known among my family and friends for my skill in making Gingered Beef and Rice Balls. The dish became a staple at gatherings and celebrations, a symbol of my dedication to preserving the culinary heritage passed down to me by Mrs. Lee. I often thought of her as I cooked, grateful for her wisdom and generosity in sharing her treasured recipe with me.

As I sit here now, reflecting on the journey that led me to this moment, I am filled with gratitude for the experiences and memories that have shaped me into the cook I am today. Mrs. Lee's recipe for Gingered Beef and Rice Balls is more than just a dish – it is a testament to the power of tradition, the joy of learning, and the beauty of sharing food with loved ones. And for that, I will always be grateful.