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Friday, January 20, 2012

Meatballs for Steamboat

Meatballs for steamboat
This steamboat meatball recipe is my Ma's very own and very popular among the family and friends whom we have shared the recipe.  These are very tasty and flavourful meatball very different from the store bought meatballs. 

It is worthwhile to make more because the leftovers can be coated with flour and deep fried to eat as a snack or to cook any noodle soup.
Ingredients for meatballs
Meatball paste
[makes about 100 meatballs]
800 gm lean meat with 50 gm pork fat [minced/grounded]
300 gm prawn paste
Seasoning A
2 - 2 1/2 tsp salt
2 tsp pepper
1/2 tsp msg [optional]
2 tbsp oyster sauce
2 tbsp sesame oil
2 tbsp cooking wine

200 gm cabbage [chopped]
1 small carrot [chopped]
100 gm bombay onion [chopped]
50 gm garlic [chopped]
4-5 pcs dried mushrooms [soaked, drained and chopped]
some spring onions [chopped]

4 tbsp cornflour
2 tbsp plain flour
Meatballs before steaming

Meatballs after steaming for 15-20 minutes
  1. Mix minced meat and prawn paste together with seasoning A.  Stir in one direction till paste is sticky.
  2. Add in the rest of the ingredients.  Mix well and stir in one direction.  Slap paste against the mixing bowl for about 5 minutes. Leave to rest for about an hour in the fridge.
  3. Grease a few steaming trays and shape meatballs about the size of a ping pong ball.  Place on greased tray and steam over boiling water for 15 - 20 minutes.
  4. Cool meatballs before storing in containers and keep in the fridge before serving.
Meatball stock
 Note:  The stock from the steaming of the meatballs can be added to steamboat stock.


Lynn said...

Hi Kimmy,

to make tender chicken / pork meatball, which part of the meat is recommended?


Kimmy said...

Hi Lynn, best to use lean pork with some pork fats [8:2 ratio].

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