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Steamed Beef Balls with Cilantro Leaves
These little beef balls are traditionally served with other dim sum.
They also make a nice addition to a Chinese dinner, or served as an appetizer.
We often make them for dinner, served with steamed rice and a vegetable stir-fry.  

Prepare beef mixture 4 hours ahead (or the night before).
About 20 minutes before serving time, bring mixture from refrigerator, form balls and
steam.

Makes about 12 balls.
Serves 3-4 as main course for dinner; serves 6 as appetizer or dim sum.

Beef Balls:
1 lb. lean, ground grassfed beef
1/4 cup cold water
1/4 cup vegetable oil
1-2 cloves crushed garlic
2 tablespoons chopped green onions
2 teaspoons sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons sesame oil
1 teaspoon lemon juice
1/4 cup finely diced fat: pork fat, beef tallow, cold butter, or cold vegetable shortening
1 medium bunch cilantro

Dipping Sauce:
tamari or soy sauce
hot chili sauce

Preparation:
In a food processor or blender, blend first nine ingredients to a very fine paste. Add lemon
juice and fat, processing briefly. Cover the mixture with plastic wrap and chill for about 4
hours.

Use wet hands to form meat into small balls - about the size of golf balls.

Choose a plate that will fit inside your Chinese steamer basket or on a rack in a steamer.
Cover the plate with cilantro and arrange meatballs on top. (We use two plates and two
Chinese bamboo steamer baskets, stacked.)

Steam, tightly covered, over rapidly simmering water for about 12 minutes. Meanwhile, mix
a little chili sauce into soy sauce for dipping.Serve hot on the same plate with dipping sauce
on the side.