Tender Meatballs | Juicy Smooth Better Than Store Bought

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: barbecue sauce

Plum sauce offers a similar sweetness, while barbecue sauce is widely available.

Prepare a plate and weigh 500 g of lean meat.

Weigh 100 g of fatty meat.

Put the fatty meat in the fridge to freeze for 30 minutes.

Prepare a small bowl and add chopped scallions and shredded ginger.

Pour in warm water at about 50° to release the aroma without losing flavor.

After 30 minutes, take the frozen meat out of the fridge.

Put the meat into the meat grinder.

Add some salt, a little sugar, chicken powder, pepper, and light soy sauce.

Pour in half of the scallion ginger water.

Turn on the meat grinder and blend for about 10 seconds, then stop.

Add the scallion ginger water in batches, blending after each addition until the meat becomes sticky and stretchy.

Shape the meat into meatballs by squeezing them out with your hand.

Drop the meatballs directly into hot water to cook them gently.

Turn to low heat and simmer slowly, ensuring the water does not boil too hard.

As the temperature rises, the meatballs will turn from translucent to white and tender, floating on the surface when fully cooked.

Add seaweed, dried shrimp, scallions, and cilantro to the pot.

Add 3 g of salt, 5 g of mushroom seasoning, and 8 g of light soy sauce to the soup.

Put the meatballs into the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens