Thursday, October 1, 2015


This is a basic meatball recipe with addition of several ingredients usually used in Chinese cooking [like ginger, garlic and spring onions]. These are the ingredients that contribute to the taste and aroma of the meatballs.
These fried meatballs on its own are tasty and has a bite. This meatball paste can be used as topping to be steamed with mushrooms, tofu, bittergourd etc.
[makes about 16 meatballs]
200 gm minced pork belly or lean meat 
5 water chestnuts – skinned and chopped
1 tsp each of chopped garlic, ginger, carrot and spring onions
1 tbsp cornflour
1 tbsp each of light soy sauce and wine
Dash of pepper and msg
1 tsp sesame oil
  1. Mix minced meat with seasoning. Stir in one direction until the paste is sticky.
  2. Add in the remaining ingredients. Mix well.
  3. Shape mixture into balls and deep fry in hot oil over medium heat until golden brown. Dish up.
Sauce Ingredients [combine]
3 tbsp plum sauce
2 tbsp sugar
1 ½ tbsp each of light soy sauce, wine and apple cider vinegar
2 tsp cornflour
  1. Combine all the ingredients in a measuring cup. Add enough water to make up to 120 ml.
  2. Bring sauce to boil in a small saucepan. Stir until sauce is bubbly and thick. Add sliced onions [optional].
  3. Place some shredded zucchini on serving platter, top with fried meatballs.
  4. Pour sauce over it and serve immediately.


Carole said...

Hope to see you over at Food on Friday, Kimmy - with this and other Chinese dishes since the theme is Chinese Food. Cheers from CArole's Chatter

PH said...

Kimmy, your meatballs look so good! I must try this since it gives variety to my boring old meatballs recipe hee..hee...

Kimmy said...

Hi Carole, thanks for the highlight. I have linked this post to Food on Friday with several other earlier posts on Chinese food.

Kimmy said...

Hi Phong Hong, water chestnut is a good ingredient to add to minced meat cos' it give the crunchy texture and moisture to lean meat used in meatballs. Do give it a try, you may like it too.

Karen Luvswesavory said...

Hi Kimmy,
Agree ... I like to add some water chestnuts to my meatballs too for its crunchy texture. These fragrant meatballs of yours looked so yummy-licious ^-^! Drooling!

Kimmy said...

Hi Karen, I think these meatballs can also be steamed instead of fried. Make them bigger and should be good as steamboat ingredient.