Chinese meatballs – one of those recipes that, like Chinese fishballs, I’ve been wanting to blog on for a long, long time. However, despite making them pretty regularly, I’ve never photographed the method nor the result.
Sometimes, and I know many food bloggers will attest to this, it’s such a pain to set up the “studio”, put out the props, get the right crockery, get the right light, and spend anything from 20 – 60 minutes shooting the dish. Yes, it really can take that long. For all sorts of reasons. So you can see why those everyday, ordinary recipes tend to get ignored on my blog! They get cooked, then they get eaten. ASAP!
So what finally prompted me to blog on Chinese meatballs? Well, I’d planned to make Bak Chor Mee, a singularly Singaporean minced meat noodle dish. Bak Chor Mee is served with a host of toppings, and one of them is meatballs, or pork balls, to be precise. I didn’t have any in the freezer (always homemade), so had to make some before I could make the noodles. Since I was already planning to take photos of the noodles, I figured it was a case of now or never!
Why make meatballs at home?
… if you are lucky enough to get them easily? For the same reasons you make anything from scratch at home: you control the ingredients, so no nasties, and you make it to your taste. And you know what? They are soooo easy to make.
If you start off with the meat already minced, it won’t take you more than 20 minutes, plus about 5 minutes of cooking time. Sometimes, I like to make mine with minced chilli, sometimes I like to add fresh coriander (cilantro) to the mix. See what I mean about making the recipe to your own taste? I’ve given suggestions for other ingredients you can add to your paste in the recipe card below.
The beauty of having ready made Chinese meatballs in your fridge or freezer is that they can be used in so many ways: soups, stews, fried rice and fried noodles. When using in fried rice and noodles, they can be sliced and used either as a “filling” or as a topping/garnish. For ideas on what recipes to use these in, go on over to Singaporean and Malaysian Page for recipes like:
I use this exact recipe for all types of meat, although I do double up on the Chinese 5 spice and the white pepper when using beef or lamb. So you can make your Chinese meatballs with pork, chicken, turkey, beef or lamb.
Fishballs? Now you’re pushing it! Seriously though, they won’t be long, I’ve had a few “complaints” from old readers about the lack of new Singaporean and Malaysian recipes in recent times! So, I shall also be concentrating on that in the coming months.
Ready to get your hands all dirty?
A video tutorial on how to roll the Chinese meatballs can be found here.