Liquorish

Meat balls

1

Hellllllllloooooooo! I’m back from a fantastic holiday. It’s been forever since I cooked up something fancy. Yes, good holidays do result in terrible hang overs no coffee can cure!
While I didn’t particularly like American food, I freaked out on Greek, Asian and Italian food. I had the best tacos and guacamole ever at a quaint Mexican restaurant. The super markets were a feast to the eyes! I’m guessing you get the gist, I went crazy!
I had 2 favourites while on holiday, Subway and a little Asian restaurant in Cincinnati. The Subway is soooo much better than India! I loved their variety of meat and freshly baked warm breads. Oh, I’m salivating!
Next best was that little Asian hangout. I tasted Edamame (a variety of beans) for the first time and I loved it. They also served these amazing meat balls, juicy on the inside and crisp on the outside. I loved it so much that I just had to try it as soon as I got back. Yes, I did waste loads of oil and meat to get this damn thing right! Very selfless of me to share the recipe 🙂

 

Here’s what you need,

I used red meat, you can use any. Rice wine is optional again, vinegar will work as well.
Now all that’s to be done is to chuck everything in a bowl.

Mince ginger and garlic fine.

Add to the minced meat.

Crack an egg , a tbsp. of corn flour, soy sauce, rice wine, salt and pepper.

Mix thoroughly. Heat oil in a wok and fry the meat balls on medium heat until golden brown.

I love the lettuce bed. I made a dipping sauce with soy, rice wine, ground nut oil, spring onion and minced ginger.

Drizzle some sauce over and garnish with chili and cilantro! Yum!

Hope you guys try this. Sorry about the looonng post. 🙂

Have a great day!

Meat balls
Print
: Appetizer
Cuisine: Asian
Liquorish:
Ingredients
  • Minced lamb/ poultry 450 g
  • Garlic clove 2
  • Ginger 1 tsp.
  • Soy sauce 1.5 tbsp.
  • Chinese rice wine/ vinegar 1 tsp.
  • Salt ½ tsp.
  • Sugar ½ tsp. optional
  • Freshly ground pepper ½ tsp.
  • Cornflour 1 tbsp.
  • Egg 1 small
  • Oil to fry
Method
  1. Combine minced ginger, garlic and lamb in a bowl.
  2. Add soy, rice wine, egg, salt and pepper. Stir until mixed well.
  3. Make tiny balls with your hands and fry for around 3 minutes until evenly brown on all sides.
  4. Drain on kitchen towels and serve with a dipping sauce.

 

 

One Comment

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