Chinese Meatballs Recipe

Name: Chinese Meatballs Recipe
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

Bouncy juicy beef meatballs made from ground beef blended with flavourful seasoning that are par boiled and prepared for storing or further cooking in a variety of recipes.

4.6

11 Rating - Rate

Non Vegdiet

ingredients serve

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Ingredients For Chinese Meatballs Recipe

1 pound Ground Beef
1 tablespoon Cornstarch
1 teaspoon Sugar
1 tablespoon Soy sauce
1.5 teaspoon Salt
1 teaspoon White pepper powder
1 tablespoon Ground garlic
1 teaspoon Chicken powder
1 tablespoon Chinese cooking wine
0.5 cup Mushrooms minced

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Directions : Chinese Meatballs Recipe

STEP 1.Place 1 lb ground lean beef in the freezer for 30 minutes to bring down the temperature before running it in the food processor to further mince it.

STEP 2.-1)for the seasoning in a small bowl add 1 tbsp cornstarch, 1 tsp sugar, 1 tbsp soy sauce, 1 ½ tsp salt, 1 tsp white pepper powder, 1 tbsp ground garlic, 1 tsp chicken powder (optional) and 1 tbsp chinese cooking wine. Mix to combine well.

STEP 3.-2)place in the freezer for 10 minutes.

STEP 4.-3)take 1 lb ground lean beef out of the freezer. Transfer it to the food processor bowl. To this add the prepared seasoning.

STEP 5.-4)grind for 6 six minutes or till the beef reaches a soft and smooth texture and small white fibre strings are visible. If the beef appears dry while grinding, add a little water to moisten it.

STEP 6.-5)empty the ground beef into a mixing bowl and add ½ cup minced mushrooms (optional). Mix well.

STEP 7.-6)to shape the meatballs, wet hands thoroughly to prevent the meat from sticking. Take 1 ½ tbsp of meat and roll into a ball. Alternatively, gather a fistfull of meat in the hand and squeeze it so that it comes out through the thumb and index finger to form a ball. Scoop it off with a spoon.

STEP 8.-7)fill a pot with water and bring it to a simmer at 170 to 190 degrees fahrenheit where small bubbles form on the base of the pot. Do not boil the water.

STEP 9.-8)in a bowl fill ice water and keep it ready.

STEP 10.-9)add the meatballs into the simmering water gently, one at a time. Over the pot and continue to simmer the water for 3 minutes or till all the meatballs change colour and float to the surface.

STEP 11.-10)increase the heat to medium and bring the water to a boil.

STEP 12.-11)when the water comes to a brisk boil, use a slotted spoon and take the meatballs out of the water.

STEP 13.-12)transfer them to the bowl of ice water, in order to stop the cooking process.

STEP 14.-13)once the meat balls have completely cooled, they can be stored in airtight/ sealable bags and frozen for upto a month.

STEP 15.-14)the meatballs need to be cooked further when required. They can be boiled in a soup or pan fried.

Nutrition
value

1094

calories per serving

68 g Fat95 g Protein21 g Carbs1 g FiberOther

Current Totals

68 g Fat
95 g Protein
21 g Carbs
1 g Fiber

MacroNutrients

Carbs
21 g
Protein
95 g
Fiber
1 g

Fats

Fat
68 g

Vitamins & Minerals

Calcium
46 mg
Iron
11 mg
Vitamin A
22 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
24 mg
Vitamin B6
2 mg
Vitamin B9
52 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
109 mg
Manganese
0 mg
Phosphorus
949 mg
Selenium
54 mcg
Zinc
21 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.