If you liked this type of package meatballs, you can give this recipe a try.
While it may not produce exactly the same springiness as in the store bought meatballs, but it is rather springy and taste delicious.
Making meatballs or fish balls need experiences. All recipes are almost the same. It is the experiences that will help to increase the elasticity of the meat balls, it is how we handle the meatballs that make it springy. The meatballs must be as compact as possible without any air bubbles inside the meatballs and that deals with how hard we press the minced pork. The meatballs will then be firm and springy. Secondly, the meatballs must be beaten until it is very gluey or 起胶。 It is this gluiness that make the meat balls springy and bouncy.
Though cannot be compared with machine made, I have no complaint as I know exactly what is inside the meatballs. Taste is delicious and it gives me a sense of accomplishment.
WHAT IS REQUIRED
Servings: About 4-6 adult servings
- 500 grams of minced pork (30% fat 70% lean)
- 1 tablespoon of corn starch
- 1/2 teaspoon of white pepper
- 1 teaspoon of sugar
- 2 pieces of ice
- 1/2 tablespoon of minced garlic
- 1 teaspoon of dried flounder powder (地鱼粉）
- 1 teaspoon of salt
STEPS OF PREPARATION
- In a food processor, put all the meat ball ingredients and use the highest speed of the food processor to beat the meat for at least 3 minutes or until it becomes a glue like mass.
- Bring a pot of water to boil. Take a handful of the batter, use hand to squeeze it out like in the picture, use a tablespoon to scoop out the meat paste and drop the paste into the hot boiling water. Once they float up, it is considered as cooked and you can use it to churn out many different dishes.
This recipe can be used for chicken or beef too.. If you are using these two meat, may be you will like to omit the fish flavouring or dried flounder powder. For your information, this dried flounder powder can be found in wet market dried good store at reasonable price. People mistake it is salted fish but it is actually this powder. It give a very special flavouring . Of course this is optional and you can substitute with mushroom powder etc..
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