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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tender and juicy low-cal chinese meatballs. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tender and Juicy Low-Cal Chinese Meatballs is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Tender and Juicy Low-Cal Chinese Meatballs is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. 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. Prepare Meatballs:
  2. Take 200 grams Pork mince (mixed with beef mince is also OK)
  3. Get 1/4 Onion (large)
  4. Get 1 dash Ginger (grated)
  5. Take 4 tbsp Panko
  6. Get 1 tbsp Katakuriko
  7. Take 1 Egg
  8. Make ready 1 tbsp Sake
  9. Get 1/2 tbsp Soy sauce
  10. Take 1/2 tsp Salt
  11. Make ready 1 Pepper
  12. Take For the sweet & hot soy sauce:
  13. Get 2 tbsp ● Soy sauce
  14. Get 2 tbsp ● Mirin
  15. Make ready 1/2 to 1 tablespoon ● Sugar
  16. Take 1 tbsp ● Sake
  17. Make ready 1 ● Umami seasoning (such as Ajinomoto)
  18. Get 100 ml ● Water
  19. Make ready For the sweet vinegar sauce:
  20. Prepare 2 tbsp 〇 Soy sauce
  21. Take 2 tbsp 〇 Sugar
  22. Prepare 1 tbsp 〇 Sake
  23. Prepare 1 tbsp 〇 Vinegar
  24. Make ready 100 ml 〇 Water
  25. Get 1 as required Katakuriko
  26. Prepare 2 tsp Sesame oil (or vegetable oil)
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.

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