Sweet, Sticky Asian Meatballs

Sweet, sticky Asian meatballs. And the real secret here is my technique for keeping those meatballs super tender and super juicy. So one of my pet hates is really dry, tough meatballs.

Why You’ll Love This

And the real secret here is my technique for keeping those meatballs super tender and super juicy. So one of my pet hates is really dry, tough meatballs. No one wants any of that kind of action.

Ingredients

• breadcrumbs (panko breadcrumbs)
• chicken stock
• beef
• pork
• spring onion
• garlic
• sesame oil
• salt
• oil
• ginger
• strips of carrot
• brown sugar
• soy sauce
• hoisin sauce
• corn flour
• water
• cabbage leaves

Instructions

1. Get some breadcrumbs.
2. Add some chicken stock and make a little breadcrumb mush.
3. Let that soften up.
4. Add a mixture of beef and pork.
5. Add some spring onion.
6. Add some garlic.
7. Add some sesame oil.
8. Add my breadcrumbs.
9. Add a really good, decent pinch of salt.
10. To make the rolling process a little easier, just dip your fingers into some water.
11. Roll golf ball size meatballs.
12. We want a little bit of oil in our pan.
13. In they go.
14. Take those out.
15. Put my ginger straight in there.
16. Add some strips of carrot as well.
17. Go in with my chicken stock.
18. Add brown sugar.
19. Add some soy sauce.
20. Add some hoisin sauce.
21. Get that bubbling and simmering away.
22. To thicken everything up, add some corn flour that’s been mixed with some water.
23. Get my meatballs straight back in there.
24. Give them a nice coating.
25. Turn the heat down.
26. Put the lid on.
27. Let them steam away in that sauce until they’re cooked through, about three or four minutes.
28. Serve these in some little cabbage leaves.
29. Scoop that in there.
30. Sprinkle with spring onion.

Cooking Tips

One of my key secret ingredients to make your meatballs really tender is to borrow a little bit from our Italian friends. The extra fat means extra flavor and extra juiciness. An overworked meatball is like an overtired mum. Tough and not very caring. The key here is to not overcook your meatballs in this first stage. We just want some lovely, nice browning and color on the outside. We’re going to finish the cooking later in our sauce. It’s all these little tips and tricks that are going to give you the softest, juiciest meatball. Don’t need to add any extra oil. Now at this point, you could add a whole bunch of vegetables, whatever you like. Zucchini, lots of different options there. Let them do their final amount of cooking as gently as possible.

Serving Suggestions

I just want to serve these in some little cabbage leaves. You want lots of that carrot and ginger and all that lovely sauce as well. Then finally, just a sprinkling of spring onion.

That is so soft and tender. You guys will not believe it. Ah, now that’s a meatball that makes me happy.