Tender and Juicy Low-Cal Chinese Meatballs
Tender and Juicy Low-Cal Chinese Meatballs

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, tender and juicy low-cal chinese meatballs. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Tender and Juicy Low-Cal Chinese Meatballs is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Tender and Juicy Low-Cal Chinese Meatballs is something that I have loved my entire life.

Tender and Juicy Low-Cal Chinese Meatballs By cooking the meatballs slowly over a low heat (and using the residual heat), the resultant meatballs are very tender. By boiling the meatballs, you can remove the excess fat and they are healthier. When you are on a diet but want to eat meat, this is a good dish.

To begin with this recipe, we have to first prepare a few ingredients. You can have tender and juicy low-cal chinese meatballs using 26 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Tender and Juicy Low-Cal Chinese Meatballs:
  1. Get Meatballs:
  2. Take 200 grams Pork mince (mixed with beef mince is also OK)
  3. Prepare 1/4 Onion (large)
  4. Get 1 dash Ginger (grated)
  5. Take 4 tbsp Panko
  6. Prepare 1 tbsp Katakuriko
  7. Get 1 Egg
  8. Make ready 1 tbsp Sake
  9. Get 1/2 tbsp Soy sauce
  10. Take 1/2 tsp Salt
  11. Take 1 Pepper
  12. Prepare For the sweet & hot soy sauce:
  13. Get 2 tbsp ● Soy sauce
  14. Take 2 tbsp ● Mirin
  15. Prepare 1/2 to 1 tablespoon ● Sugar
  16. Make ready 1 tbsp ● Sake
  17. Prepare 1 ● Umami seasoning (such as Ajinomoto)
  18. Prepare 100 ml ● Water
  19. Get For the sweet vinegar sauce:
  20. Take 2 tbsp 〇 Soy sauce
  21. Take 2 tbsp 〇 Sugar
  22. Take 1 tbsp 〇 Sake
  23. Prepare 1 tbsp 〇 Vinegar
  24. Prepare 100 ml 〇 Water
  25. Take 1 as required Katakuriko
  26. Make ready 2 tsp Sesame oil (or vegetable oil)

There are a lot of ways to approach cooking the meatballs. For the most tender texture, you could poach them right in the sauce, but you'd lose out on the flavor that browning adds, and in this case, that flavor is important to me. Browning, though, comes with its own set of options. This Chinese Style Curry with Juicy Meatballs makes a great, comforting dinner.

Instructions to make Tender and Juicy Low-Cal Chinese Meatballs:
  1. Combine the meatball ingredients, and mix well.
  2. Add some more panko if the mixture is too soft. The resultant meatballs taste better with a softer meatball mixture.
  3. Boil water, add salt and sake (not listed in the ingredients), and boil the meatballs. The meatball mixture is quite soft, so shape the mixture into balls right before placing them in the hot water.
  4. Look at Helpful Hints as to how to boil the meatballs. Drain the meatballs in a colander after they are cooked through.
  5. Pat dry the meatballs with kitchen paper. Coat the meatballs with katakuriko evenly. Make any size of meatballs to your taste.
  6. Heat the sesame oil in a frying pan and brown all the sides of the meatballs to allow them to have a good colour and flavour.
  7. I fry the meatballs after boiling them, but you don't need to do this. After boiling the meatballs, coat them with the sauce. In this case, thicken the sauce with katakuriko dissolved in water.
  8. After the meatballs are browned, add the sauce ingredients of your choice. Simmer slowly over a low heat to let the meatballs absorb the sauce.
  9. The katakuriko coating the meatballs thickens the sauce. Reduce the sauce to let it coat the meatballs.
  10. Once the sauce is shiny, it is ready. Garnish with the thinly sliced white part of a Japanese leek or sprinkle with sesame seeds to finish.

Serve with cauliflower rice for a lighter dinner! I think my dad's going to tell me off for this one. It's based on his Chinese curry recipe, but with a few adjustments here and there. It's the adjustments that I'm sure I'm going to be told off for! The chicken stock and gelatin help make meatballs that are insanely juicy and tender, but these meatballs will still be incredibly moist even without them.

So that’s going to wrap it up for this exceptional food tender and juicy low-cal chinese meatballs recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!