Rice Studded Meatballs

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup long-grain rice
• 2 -4 leaves iceberg lettuce (outer leaves)
• 1 lb ground lamb or 1 lb veal or 1 lb meatloaf mix
• 1 tablespoon chinese rice wine
• 1 bunch scallion, minced (1/3 cup)
• 1/2 cup diced rinsed and drained canned water chestnut (1/4 inch)
• 1 tablespoon cornstarch
• 1 tablespoon egg , lightly beaten
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 soak rice in hot tap water in a large bowl while preparing meat mixture.
• 2 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.
• 3 stir together remaining ingredients (except rice) until combined well.
• 4 drain rice in a sieve and transfer to a shallow dish.
• 5 roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack.
• 6 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.
• 7 bring water to a boil and set steamer rack in skillet. cover tightly and steam over high heat until cooked through, about 25 minutes.
• 8 check water occasionally, adding more as necessary.