Hearty Chinese-Style Stewed Meatballs
45
min
440
Calories
32g
Fats
10g
Carbs
26g
Protein
Dive into the rich flavors of Chinese cuisine with this hearty, Chinese-Style Stewed Meatballs recipe. A perfect blend of ground pork and beef that's guaranteed to delight every palate. It's not just delicious but also light on your wallet!
Ingredients:
Step 1: Mixture Preparation
Start by creating your base mixture. In a food processor, blend together the ground pork and beef with cold water for about 1 minute. You're looking for a smooth mixture that'll hold together well when cooking. This prep step is the foundation for your meatballs, ensuring they're tender and juicy.
Pro Tip: Make sure the water is ice cold to help emulsify the fat in the meat, giving you tender meatballs.
Step 2: Seasoning Blend
Now it's time to add flavor to your mixture. Blend in the soy sauce, salt, and any other seasonings you prefer using your hands. This tactile method ensures every bit of meat is seasoned perfectly, promising a flavorful end result that's evenly mixed and ready to form into meatballs.
Pro Tip: Wearing disposable gloves can make mixing easier and keep your hands clean.
Step 3: Preparing the Cabbage
Slice your Napa cabbage into large pieces to create a hearty base for your meatballs. Stir fry the pieces with some oil and a pinch of salt until they're soft but still retain a bite. This step layers in texture to the dish, giving you a soft, flavorful bed on which to lay your meatballs.
Pro Tip: Keeping the cabbage slightly crunchy adds a great textural contrast to the tender meatballs.
Step 4: Forming the Meatballs
With wet hands, form the meat mixture into balls, using about 2 to 3 tablespoons per meatball. Gently place them in a pan with hot oil, flattening them slightly. Cooking them until golden brown on each side will ensure they're perfectly crispy on the outside while remaining juicy inside.
Pro Tip: Wetting your hands prevents the meat from sticking, making it easier to form the balls.
Step 5: Creating the Sauce
After cooking the meatballs, pour beef stock into the same skillet. Add soy sauce, salt, and a hint of sugar, letting it simmer to blend the flavors. Thicken the sauce with a cornstarch slurry, continuously stirring until it reaches the perfect consistency. This sauce will add a rich, savory layer to your dish.
Pro Tip: Simmering the sauce in the same pan utilizes the brown bits left from frying, enhancing the flavor.
Step 6: Assembling the Dish
To assemble, arrange your stewed meatballs atop the cooked Napa cabbage. Drizzle the thickened sauce over the meatballs, and then top the dish with a splash of sesame oil and a sprinkle of green onions for an extra layer of flavor and a pop of color. This final step brings together all the components of your dish, creating a visually appealing and deliciously complex meal.
Pro Tip: The sesame oil and green onions add a fresh, aromatic finish that elevates the dish.
