Hamburger Peking Meatballs
2 lbs (907g) extra lean ground beef
1 cup (250ml) sliced green onions
1/4 cup (50ml) water
1/4 cup (50ml) soy sauce
1 tbsp (15ml) diced hot pepper rings
1/2 tsp (2ml) salt
1/2 tsp (2ml) pepper
1/2 cup (50ml) fine bread crumbs
2 tbsp (45ml ) flour
2 tbsp (30ml) quick oats
Wash your hands and mix all of the above ingredients together! Feels nasty but its the best way to mix it all together. Form into meatballs ( whatever size you prefer ) I then cover the bottom of a large wok with E.V.O.O and add the meatballs. I use tongs to turn them constantly. I really have no idea how long they take to cook. Watch them carefully, as they brown quite fast. Turn them down once they’re fully cooked and pour rice vinegar all over them! Simmer for a few more minutes to allow them to absorb all that yummy flavor! I use quite a bit but you can be more cautious if you would like.
My daughter and I love making a rice vinegar, soy sauce mixture to dunk them in once served. For all the men in your life a brown gravy on the side makes them happy. Freeze the left overs and add them to a spag sauce for a later date!