Chinese Style Meatball

Countdown is on for Christmas! I hope your not one of those people who still have to rush through the shopping mall, trying to finish off their Christmas shopping at the last minute!

However, if you running short in time and desperately looking for an easy-to-make finger food recipe that will impress all your guests for Christmas lunch, please feel free to read on. This will only take 10 minutes to prepare and approximately 10 minutes to cook.

The reason I call this recipe Chinese style Meatball is because I add soy sauce as part of the marinade sauce. Whenever I bring this dish to a party, my friends always ask me what was the secret ingredient that made these meatballs so tasty. I would always smile and say it was just a magic touch from soy sauce.

Happy sharing and enjoy.

Ingredients:

500g minced pork

2 Cloves garlic, finely chopped

1/2 Onion, finely chopped

1 egg, lightly beaten

2 teaspoon of corn flour or ¼ Cup (35g) dried breadcrumbs

2 tablespoons of Soy Sauce

1 teaspoon of sugar

2-3 baby cos lettuce leaves (cut into 2-3 cm pieces)

Optional: 1 teaspoon of chicken bouillon power and sundried tomato, finely chopped.

Method:

  1. Place all ingredients into a large bowl and season to taste with salt and pepper. Mix well to combine**.
  2. Use a tablespoon to measure the mixture and roll into balls. (It would fun to ask your kids to roll mixture into balls)
  3. Heat oil in a non-stick pan over high heat; Add meatballs to the pan and turn occasionally, cook for 5-7 minutes until browned.
  4. Put a toothpick on each meatball and place the cos lettuce leave on top of each meatball.
  5. Served with tomato sauce.

Cooking Tip – corn flour is a great component for holding all the ingredients together during cooking.  ** If you have time in between preparing the ingredients and cooking, try leaving the mixture in the fridge for 2-3 hours or even over night so the minced pork can soak in more of the marinade and meatballs will become even more tasty. Additionally, you can make a big patch and freeze in portions for future cooking.

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