Chinese-style Meatballs is a traditional Taiwanese recipe for a classic quick pickled of salted cabbage and carrot in a sweet vinegar brine. The full recipe is presented here and I hope you enjoy this classic Taiwanese version of: Chinese-style Meatballs.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
What makes Chinese-style meatballs different from their European counterparts is that the meat (or fish or seafood) is mixed to a paste with water, giving a much finer texture to the final meatball. I'm using pork as an example here, but the basic recipe works just as well with any meat or seafood like fish, prawns and squid.
Ingredients:
500g minced meat of your choice (pork, chicken, beef, or even seafood)
3 tbsp cold water
¼ tsp Chinese 5 spice powder (½ tsp for beef or lamb)
½ tsp white pepper (1 tsp for beef or lamb)
1 tsp light soy sauce
1 tsp sesame oil
pinch of salt
2 tsp cornflour (cornstarch)
½ tsp baking powder
You’ll also need a bowl of cold water to wet your hands
Method:
You can either combine the mince and cold water in a blender and blitz for 20 seconds until the water has been absorbed by the meat. You could also do this by hand in a mortar pounding the meat with the pestle until the meat is smooth and the water has been incorporated.
Mix all the other ingredients in a bowl to form a smooth paste. Pour this paste onto the minced meat in the food processor. Process again for 30–60 seconds (or pound in your mortar) until you have a smooth, well mixed meat paste.
Scrape the meat paste into a bowl. If you are not ready to cook them yet, cover with clingfilm (plastic wrap) and place in the refrigerator until needed.
When ready to cook, do a taste test first. Microwave a pinch of the meat paste for about 30 seconds, then taste it. Add more soy sauce if it needs it.
To form the meatballs, scoop a small amount of the meatball paste in your hand, clench your fist and push the paste between the 'hole' made by your thumb and forefinger. Use a teaspoon to scoop the ball of your hand.
Keep doing this until all the meatball paste has been used up. You may have to rinse your hands in the bowl of cold water every 3–4 balls, to prevent sticking.
At this stage, you could roll them between your palms to create more rounded and smooth meatballs, if you like. Again, don’t forget to dip your hands in the bowl of cold water to keep the paste from sticking.
Bring a pan of water or stock to boil. Lower the heat to its lowest setting and slowly slide the meatballs into the simmering water. You want them to form roughly a single layer, don’t overfill the pot, so you may have to do this in 2 batches.
Increase the heat to medium high and keep a close eye on the meatballs. As soon as the water starts to boil, reduce heat to medium-low or low and simmer for 5 minutes. This should be enough time for the meatballs to cook. Don't let the water come to a rolling boil as the meatballs might fall apart.
When they are done, scoop out with a skimmer or slotted spoon and use as required in a recipe.
You can also prepare the meatballs in advance and store for later. Cool to room temperature, place in a freezer proof bag and freeze for up to a month
Click on the image, above to submit to Pinterest.