Chinese Meatballs

My Chinese Meatballs really pack a wallop of a flavour punch!

12743543_972438839514679_7602193958189891367_n

Start by popping 500g of pork mince into a mixing bowl then season well with salt & pepper before adding in an egg, a really good handful of crumb (I use rice crumb, as always, but you can use breadcrumb), 1 & 1/2 teaspoons of Chinese five spice powder, a couple of tablespoons each of Soy Sauce & tomato sauce then add in half a tin of finely chopped water chestnuts. Make sure it’s well mixed up then dampen your hands to roll the mixture into balls.

Heat up a glug of oil in a frypan & fry off the meatballs over a medium heat.

Meanwhile, grab a mixing jug & mix 150ml of cold water with a tablespoon of cornflour, 2 tablespoons of Soy Sauce, a teaspoon of caster sugar & a finely chopped red chilli.

When the meatballs are cooked, add the liquid mix to the frypan along with the other half of the chopped up water chestnuts. Simmer for a minute to thicken before serving over rice noodles.

Advertisements

2 thoughts on “Chinese Meatballs

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s