Chinese Meatballs with Sauce

Sweet and sour dishes, characteristic of Chinese cuisine, are very popular all over the world. If you want to try something new but dont want to give up meat, this recipe will be perfect for you. The quantities are enough to make 45 meatballs, which can be served as an appetizer or snack at a party.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 10

Ingredients

  • pieces Oil, peanut

mesne kroglice

  • 250 g Meat, pork, ground

  • 250 g Meat, beef, ground

  • 2 piece Onion, young

  • 0.5 teaspoons Salt, table

  • 1 spoon Soy sauce, shoyu

  • 1 piece Egg, fresh

  • 0.25 teaspoons Ginger, fresh

  • 1 spoon Koruzni škrob

  • 1 spoon Alcohol, Wine, White

sauce

  • 120 ml Soup base, beef, cube

  • 120 ml Vinegar, apple

  • 110 g Sugar, white

  • 1 spoon Soy sauce, shoyu

  • 4 spoon Tomato sauce, without salt

  • 1 spoon Koruzni škrob

Steps

  1. Peel, wash, and finely chop the onion. Place both types of meat in a large bowl and mix well with clean hands.

  2. Add salt, soy sauce, wine, and egg to the bowl with the meat. Knead the mixture well with your hands. Add ginger and onion and knead the mixture again thoroughly with your hands.

  3. Gradually mix in the cornstarch, adding it in small amounts while kneading. It is important that it is evenly distributed throughout the meat mixture.

  4. Prepare a piece of parchment paper. Shape the mixture into meatballs with a diameter of 2.5 cm and place them on the parchment paper.

  5. Prepare the sauce. In a bowl, mix all the ingredients except the cornstarch. Mix the cornstarch in a small bowl with a little water.

  6. Pour enough peanut oil into a larger pan so that the oil layer is 1 cm thick. Place the pan on high heat. When the oil is hot, reduce the heat to medium-high. Gradually fry the meatballs in the hot oil.

  7. Fry the meatballs for about 1 minute, then turn them over and fry for another 1 minute on the other side. Fry and turn the meatballs until they are evenly browned on all sides. The total frying time is 4 to 5 minutes.

  8. Place the fried meatballs on a plate lined with a paper towel to absorb excess fat. Repeat the process until all the meatballs are fried. Pour out the oil from the pan and wipe it with a paper towel.

  9. Pour the sauce into the pan, place it on the heat, and wait for it to boil. Mix the cornstarch with water into the boiling sauce. Stir until the sauce thickens. Then add the meatballs to the sauce. Gently mix so that the meatballs are evenly coated with the sauce. Remove the pan from the heat.

  10. Prepare a serving plate or platter. Arrange the meatballs on the plate or platter, insert toothpicks, and serve the prepared appetizer or snack.

Nutrition Information (Per 100g)

  • Calories: 243.86 kcal
  • Fat: 13.96 g
    • Saturated Fat: 4.65 g
  • Carbohydrates: 15.51 g
    • Sugars: 13.96 g
  • Protein: 11.63 g
  • Fiber: 0 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles start to form around a wooden spoon. Be careful not to fry too many meatballs at once. There should be enough space between the meatballs so they can fry evenly.