This comforting Vietnamese-style main course combines the sweetness of shrimp with savory ground beef to create tender, flavorful meatballs. They are served in a robust sauce made from beef broth, soy sauce, and a medley of fresh vegetables including cabbage, celery, and bean sprouts. The dish offers a satisfying texture contrast between the soft meatballs and the crisp-tender vegetables. It is perfect for weeknight dinners when you want something warm and filling without spending hours in the kitchen. The aroma of sautéed onions and chili peppers fills the home, promising a delicious meal that is easy to prepare using pantry staples.
Shrimp Balls In Vegetable Sauce
Description
This comforting Vietnamese-style main course combines the sweetness of shrimp with savory ground beef to create tender, flavorful meatballs. They are served in a robust sauce made from beef broth, soy sauce, and a medley of fresh vegetables including cabbage, celery, and bean sprouts. The dish offers a satisfying texture contrast between the soft meatballs and the crisp-tender vegetables. It is perfect for weeknight dinners when you want something warm and filling without spending hours in the kitchen.Ingredients
Directions
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In a large saucepan, heat 3 tablespoons of oil over medium heat. Add the thinly sliced onion and sauté for 5 minutes until softened and translucent.
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Add the coarsely shredded cabbage, diced celery, and bean sprouts to the saucepan. Sauté for 3 minutes until the vegetables begin to wilt but still retain some crunch.
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Pour in the beef broth, soy sauce, and dried ground chili peppers. Reduce heat to low and simmer for 15 minutes to allow the flavors to meld.
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While the vegetables are cooking, prepare the meatballs. Take 6 large shrimp, peel and devein them, and set aside for garnish. Chop the remaining shrimp finely.
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Place the white bread slice in a small bowl and cover with milk. Let it soak for a minute, then mash thoroughly with a fork until a paste forms.
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In a large mixing bowl, combine the mashed bread mixture, mashed potatoes, ground beef, chopped shrimp, salt, black pepper, and egg. Mix well until all ingredients are evenly distributed.
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Shape the mixture into small balls, approximately 1 inch in diameter.
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In a separate skillet, heat the remaining 3 tablespoons of oil over medium-high heat. Add the meatballs and brown them on all sides, about 2-3 minutes per side.
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Cut the reserved 6 shrimp in half.
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Transfer the browned meatballs to the saucepan with the simmering vegetables. Add the halved shrimp.
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Cook over low heat for 5 minutes to heat the meatballs through and warm the shrimp. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 657.3kcal
- % Daily Value *
- Total Fat 41.7g65%
- Saturated Fat 10.8g54%
- Cholesterol 266.1mg89%
- Sodium 701.5mg30%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 5.4g22%
- Sugars 5.3g
- Protein 57.8g116%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the meatballs from breaking apart.
Variations: You can substitute the ground beef with ground pork for a richer flavor. Add other vegetables like carrots or bell peppers for extra nutrition and color.
Tips: Ensure the shrimp are peeled and deveined before chopping. If using frozen shrimp, thaw and pat dry thoroughly to avoid excess moisture in the meatball mixture.
