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Tender and Juicy Low-Cal Chinese Meatballs

Tender and Juicy Low-Cal Chinese Meatballs

This is my fifth recipe for a healthy Chinese dish. I cook the meatballs by boiling, not deep-frying, so it is much healthier! Serve with soy sauce or sweet vinegar sauce to suit your taste.

Ingredients: 3 servings

Meatballs:
Pork mince (mixed with beef mince is also OK)
200 g
Onion (large)
1/4 (60-80 g)
Ginger (grated)
a small amount
Panko
3-4 tablespoons
Katakuriko
1 tablespoon
Egg
1
Sake
1 tablespoon
Soy sauce
1/2 tablespoon
Salt
1/2 teaspoon
Pepper
to taste
For the sweet & hot soy sauce:
● Soy sauce
2 tablespoons
● Mirin
2 tablespoons
● Sugar
1/2 to 1 tablespoon
● Sake
1 tablespoon
● Umami seasoning (such as Ajinomoto)
to taste
● Water
100 ml
For the sweet vinegar sauce:
〇 Soy sauce
2 tablespoons
〇 Sugar
2 tablespoons
〇 Sake
1 tablespoon
〇 Vinegar
1 tablespoon
〇 Water
100 ml
Katakuriko
as required
Sesame oil (or vegetable oil)
1-2 teaspoons

Steps

1. Combine the meatball ingredients, and mix well.
2. Add some more panko if the mixture is too soft. The resultant meatballs taste better with a softer meatball mixture.
3. Boil water, add salt and sake (not listed in the ingredients), and boil the meatballs. The meatball mixture is quite soft, so shape the mixture into balls right before placing them in the hot water.
4. Look at Helpful Hints as to how to boil the meatballs. Drain the meatballs in a colander after they are cooked through.
5. Pat dry the meatballs with kitchen paper. Coat the meatballs with katakuriko evenly. Make any size of meatballs to your taste.
6. Heat the sesame oil in a frying pan and brown all the sides of the meatballs to allow them to have a good colour and flavour.
7. I fry the meatballs after boiling them, but you don't need to do this. After boiling the meatballs, coat them with the sauce. In this case, thicken the sauce with katakuriko dissolved in water.
8. After the meatballs are browned, add the sauce ingredients of your choice. Simmer slowly over a low heat to let the meatballs absorb the sauce.
9. The katakuriko coating the meatballs thickens the sauce. Reduce the sauce to let it coat the meatballs.
10. Once the sauce is shiny, it is ready. Garnish with the thinly sliced white part of a Japanese leek or sprinkle with sesame seeds to finish.

Story Behind this Recipe

By cooking the meatballs slowly over a low heat (and using the residual heat), the resultant meatballs are very tender. By boiling the meatballs, you can remove the excess fat and they are healthier. The result is still satisfying. When you are on a diet but want to eat meat, this is a good dish.