A big batch of ground beef meatballs with water chestnuts and ginger, simmered in white wine and broth and finished in a sweet teriyaki-style sauce. Serves 10.
This recipe makes enough for a party or several dinners. The meatballs get a little crunch from chopped water chestnuts and warmth from ground ginger, and they stay moist thanks to bread crumbs soaked in milk and eggs.
After browning, they simmer in white wine and beef broth, then finish in a sweet and tangy sauce of sugar, vinegar, soy sauce and broth thickened with cornstarch. Serve over rice or noodles, or from a chafing dish as an appetizer.
Ingredients
Meatballs
3 pounds ground beef
3/4 cup chopped onion
3/4 cup chopped water chestnuts
1 1/2 cups soft bread crumbs
3 eggs
3 teaspoons salt
1/4 teaspoon ground ginger
3/4 cup milk
3 tablespoons shortening or vegetable oil
Simmering liquid
1 1/2 cups white wine
1 1/2 cups beef broth
Teriyaki sauce
1/4 cup plus 2 tablespoons cornstarch
3/4 cup sugar
3/4 cup vinegar
3 tablespoons soy sauce
4 to 6 cups beef broth
To make it gluten-free
For the bread or cracker crumbs, use gluten-free bread crumbs or panko.
For the soy sauce, use tamari or a soy sauce labeled gluten-free.
Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.
To make it vegetarian
For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
For the broth, use vegetable or mushroom broth.
Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.
Instructions
Mix. In a large bowl, mix the ground beef, onion, water chestnuts, bread crumbs, eggs, salt, ginger and milk just until combined.
Shape. Shape the mixture into 1 1/2-inch balls.
Brown. Divide the shortening between 2 large skillets and melt over medium heat. Brown the meatballs on all sides. Drain off the fat.
Simmer. Add the wine and 1 1/2 cups beef broth, dividing them between the skillets. Simmer for 30 minutes.
Mix the sauce. In a bowl, mix the cornstarch and sugar. Stir in the vinegar, soy sauce and the remaining broth until smooth.
Thicken. Pour half of the sauce mixture into each skillet. Cook over medium heat, stirring constantly, until it thickens and boils. Boil and stir for 1 minute.
Serve. Serve the meatballs hot in the sauce.
Nutrition per serving (estimated)
560Calories
27 gCarbohydrates
<1 gFiber
26 gNet carbs
29 gProtein
34 gFat
Estimated per serving, based on 10 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Food safety: cook ground beef and pork to 160°F, and ground turkey or chicken to 165°F, checked with an instant-read thermometer in the center.
Start with 4 cups of broth in the sauce for a thicker glaze. Add more if you want it thinner.
Canned water chestnuts are sold in the Asian foods aisle. Drain and chop them before measuring.
The recipe halves easily if you want only one skillet's worth.
