Meatball without flour



This recipe is made without using a single drop of flour. The taste is so rich with meat and vegetable flavour, yet tender. For the meat, we can use pork, beef, chicken or the combinations. I usually use pork sirloin Y or pork butt ().




steam Meatball NOTE:
. As a rule of thumb we want the proportion of the veggie (after treatment, read below) and meat to be one to one. For softer meatball, use more veggie.
. We are not limited to potatoe and carrot. We can use Chinese cabbage, mushroom, rice noodle, etc. What important is the proportion of meat to other stuff has to be around one to one. More proportion of meat will make meatball tougher, less will make a softer meatball.
.I usually steam the meatballs first before boiling in the soup so they won't crumble.






Variation 1 (Basic): Meatball with Chinese Cabbage

Meatball soup

INGREDIENTS:
Meat 1 lb, ground
Bai Cai (Chinese Cabbage) or regular cabbage, also about 1 lb cut thinly
Egg 2
Salt

METHOD:
. Cut Bai Cai or cabbage really thinly, give generous amount of salt. Let it sit for at least 1/2 hr
. Squeeze the vegetable until all the water is out
. Add ground meat, 2 eggs and some salt if still not salty enough.
. Squeeze with 2 hands to form balls, steam for 1/2 hour
. In the meantime boil water with onion, at the end the water from steaming could be put together as soup



Variation 2: Potatoe meatball

This version is easier to make since it doesn't require slicing any vegetable :)

INGREDIENTS:
Meat 1 lb, ground
Boil 1 lb potatoe until fork tender
Egg 2
Salt

METHOD:
. Smashed boiled potatoe together with salt and eggs.
. Add ground meat, 2 eggs and some salt if still not salty enough.
. Squeeze with 2 hands to form balls, steam for 1/2 hour
. In the meantime boil water with onion, at the end the water from steaming could be put together as soup




Variation 3:
Meatball INGREDIENTS:
Meat 1 lb
Soy sauce 1 tablespoon (just for taste)
Big green onion or green onion (Da chong) 5 cm
Ginger 1 cm
Egg 2, beaten
Potatoe 1
Carrot 1
Salt
Optional: wine, sesame oil, ground garlic, ground pepper

For Soup:
Chinese vegetable or other vegetables like luo bo for soup taste
Salt
Ginger 1/2 cm
Green onion 5cm



Directions:
. Julienne potatoe and carrot finely. I mean really thin. Soak potatoe in the water so the color won't change, remove water. Put together with carrot and generous amount of salt, around 1 tablespoon. Let it stand for at least 30 mins
. After about 1/2 hr, squeeze water out of the carrot and potatoe. You will get lots of water. We want to remove as much as possible since we won't use flour to glue the meatball. . Ground meat
. Ground the carrot and potatoe along with ginger and green onion. Note: other option is to chop ginger and green onion really finely. Put generous amount of salt and let sit for 1/2 hour. Squeeze the water out. It will taste better rather than to ground them.
. Put all (meat, potatoe, carrot, ginger, green onion) together. Add egg, ground pepper, mix well.
. Add soy sauce and salt
. Boil water in a pot with some vegetable. Can be cut carrot, white luo bo, Chinese cabbage, cabbage, etc. Just for a better taste of the soup. Add some salt, ginger and green onion too.
. After the soup boils put the meatball one by one. I usually for the meatball by squeezing meat with my hand and spoon it.
. Cook for 30 mins





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