Asian Meatballs

Every culture/cuisine has their own version of this highly comforting food, and I am not exactly sure where this one I often make originates from. But what I do know is that it knocks your socks off when you eat it. You can make them mini sized for a cocktail party too. It’s lethal people!

Ingredients (makes 32 medium magical meatballs)
500gm minced pork
handful of water chestnuts (about 10)
3 small purple/red onions
5-6 cloves of garlic
3 sprigs of coriander
1/2 carrot, diced
2 large eggs
2 tbsp corn flour
2 tbsp sesame oil
1 tbsp light soya sauce
1 tsp salt
1 tsp black pepper
dash of chinese cooking wine
Vegetable oil for frying
1 tsp five spice powder (optional)

Finely slice the onions. Put on your goggles if you must.

Smash the garlic with the knife and give them hell!

Heat some oil in a pan and fry the onions and garlic to softened them but do not overcook. Remove from pan when soft and fragrant.

Finely chop the rest of the ingredients, crack in the eggs and mix everything into the minced meat, including the fried onions and garlic.

Give everything a good mix…..

And roll them up into balls.

Bake or pan fry the meatballs in medium heat, turning the balls over to evenly cook all sides.

Serve with some baked vegetables. I had mine with butter baked carrots, purple, red and sweet potatoes.

Ps: It’s also wonderful with your favourite gravy!

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I hail from a little red dot on the South China Sea call Singapore. Am an extroverted introvert and notorious for nothing and everything. I often suffer from logorrhea so please do not take what I say too seriously.

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