Chinese Beef Meatball Recipe: A Simply Delicious Culinary Creation

If you want a delicious and unique twist on traditional meatballs, Chinese beef meatballs are a great option. These meatballs are packed with flavour and are perfect for a variety of different occasions, from family dinners to dinner parties with friends. Plus, they're easy to make and can be customized to suit your preferences.

To make Chinese beef meatballs, you'll need a few essential ingredients. Ground beef is the main ingredient, and you'll also need Panko breadcrumbs, garlic, sesame seed oil, and ground ginger. Once you've combined these ingredients, you'll shape them into balls and bake them in the oven until they're cooked through. You can also add in other ingredients like green onions or cilantro to give the meatballs an extra burst of flavour.

Once your Chinese beef meatballs are cooked, you'll need to prepare a delicious sauce to go with them. Hoisin ginger sauce is a popular choice, but you can also try other sauces like sweet and sour or teriyaki. Serve your meatballs with rice or noodles and your favourite vegetables, and you've got a delicious and satisfying meal that's sure to impress your guests.

Key Takeaways

• Chinese beef meatballs are a delicious and unique twist on traditional meatballs that are perfect for a variety of different occasions.
• Essential ingredients for Chinese beef meatballs include ground beef, Panko breadcrumbs, garlic, sesame seed oil, and ground ginger.
• Serve your Chinese beef meatballs with your favourite sauce and sides for a delicious and satisfying meal.

Essential Ingredients

When making Chinese beef meatballs, there are several essential ingredients that you will need to make sure that your meatballs are delicious and flavourful. These ingredients include meat selection, flavour enhancers, and binding agents.

Meat Selection

The type of meat you use for your beef meatballs is crucial to the flavour and texture of your meatballs. You can use ground beef or ground pork, or a combination of both. If you want to add more flavour and texture to your meatballs, you can also add seafood such as shrimp or scallops.

Flavour Enhancers

To enhance the flavour of your beef meatballs, you will need to add some flavour enhancers such as soy sauce, ginger, garlic, scallions, salt, and white pepper. These ingredients will give your meatballs a savoury, umami taste that is characteristic of Chinese cuisine. You can also add sesame oil to give your meatballs a nutty flavour.

Binding Agents

To hold your beef meatballs together, you will need to add some binding agents such as egg and cornstarch. These ingredients will help to keep your meatballs from falling apart while they are cooking. You can also use rice as a binding agent, which will give your meatballs a slightly sticky texture.

When making Chinese beef meatballs, it is important to use the right ingredients to ensure that your meatballs are delicious and flavourful. By using the right meat selection, flavour enhancers, and binding agents, you can create meatballs that are perfect for any occasion.

Step-by-Step Instructions

Mixing the Meatball Mixture

To make Chinese beef meatballs, you'll need to start by mixing the meatball mixture. In a medium to a large mixing bowl, combine beef, Panko, garlic, sesame seed oil, ground ginger, and egg. Mix all the ingredients until well combined. You can also add seafood like shrimp or crab meat to the mixture for a unique flavour.

Forming the Meatballs

After mixing the meatball mixture, it's time to form the meatballs. Use your hands to shape the mixture into 24 meatballs, each weighing about 20 grams. You can make them larger or smaller, depending on your preference. Once you have formed all the meatballs, transfer them to a greased baking sheet or line it with parchment paper.

Cooking Methods

There are different ways to cook Chinese beef meatballs. You can bake, fry or steam them. Here are the different cooking methods:

• Baking: Preheat your oven to 400 ºF (205 ºC). Bake the meatballs for 20-25 minutes or until they are cooked through and browned on the outside.
• Frying: Heat oil in a pan over medium heat. Fry the meatballs for 5-7 minutes or until they are cooked through and browned on the outside.
• Steaming: Place the meatballs in a steamer basket and steam for 15-20 minutes or until they are cooked through.

No matter which cooking method you choose, make sure to check that the meatballs are cooked through before serving. The total time for this recipe is approximately 45 minutes, with 15 minutes of prep time and 30 minutes of cook time.

Chinese beef meatballs are a delicious and easy-to-make dish that can be enjoyed as a snack or as part of a meal. You can experiment with different ingredients to create your own unique flavour.

Sauce and Seasoning

Traditional Chinese Sauces

Chinese cuisine is known for its unique blend of sauces and seasonings that add depth and complexity to dishes. When it comes to beef meatballs, traditional Chinese sauces such as soy sauce, Shaoxing wine, oyster sauce, and dark soy sauce can be used to create a rich and flavourful glaze.

Soy sauce is a staple in Chinese cooking and is made from fermented soybeans. It is a salty, savoury seasoning that adds umami flavour to dishes. Light soy sauce is commonly used for seasoning and marinating, while dark soy sauce is thicker and sweeter, making it ideal for adding colour and depth to dishes.

Shaoxing wine is a type of Chinese rice wine that is used for cooking and drinking. It has a nutty and slightly sweet flavour that pairs well with beef. Oyster sauce is made from oysters, soy sauce, and sugar, and adds a rich umami flavour to dishes. Dark soy sauce is used to add colour and depth to dishes and is thicker and sweeter than light soy sauce.

Creating the Perfect Glaze

To create the perfect glaze for your Chinese beef meatballs, you can combine soy sauce, Shaoxing wine, oyster sauce, and dark soy sauce with other seasonings such as cornstarch slurry, sugar, and water. Rice vinegar can also be added to balance the sweetness of the glaze.

To make the glaze, whisk together the soy sauce, Shaoxing wine, oyster sauce, dark soy sauce, and rice vinegar in a bowl. Add cornstarch slurry to thicken the glaze and sugar to balance the flavours. You can adjust the seasoning to taste by adding more soy sauce or sugar if needed.

Once you have made the glaze, you can coat the cooked meatballs by dipping or pouring the glaze over them in a container. You can also add seafood such as shrimp or scallops to the glaze for added flavour and texture. Shrimp or scallops can be lightly cooked before adding to the glaze and meatballs.

Serving and Pairing Suggestions

Accompaniments

When it comes to serving Chinese beef meatballs, you have plenty of options for accompaniments. If you're serving them as an appetizer, consider pairing them with a dipping sauce like hoisin or sweet chilli sauce. For a more substantial meal, serve them with steamed rice or noodles.

If you're looking to add some vegetables to your meal, consider serving your beef meatballs with stir-fried napa cabbage or baby bok choy. These vegetables pair well with the savoury flavours of beef meatballs and can add some much-needed crunch to your meal.

If you have leftovers, consider using them to make fried rice. Simply chop up your meatballs and stir-fry them with some cooked rice, vegetables, and eggs for a delicious and easy meal.

Presentation Tips

When it comes to presenting your Chinese beef meatballs, there are a few tips to keep in mind. First, make sure to cook them until they are browned and crispy on the outside. This will give them a nice texture and make them more visually appealing.

If you're serving your meatballs as an appetizer, consider skewering them with toothpicks for easy eating. You can also garnish them with some chopped green onions or sesame seeds for added flavor and visual appeal.

If you're serving them as a main course, consider plating them on a bed of steamed rice or noodles. This will help to make the meal more filling and satisfying.

Finally, if you're looking to add some seafood to your meal, consider adding some shrimp or scallops to your beef meatballs. These seafood options pair well with the savory flavors of the beef and can add some extra protein to your meal.

Nutritional Information and Dietary Adjustments

If you're looking for a hearty and flavourful meal, Chinese beef meatballs are a great option. These meatballs are not only delicious but also packed with nutrients. Here's a breakdown of the nutritional information for one large meatball with sauce:

• Calories: 238 kcal
• Carbohydrates: 6 g
• Protein: 11 g
• Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 61 mg
• Sodium: 504 mg
• Potassium: 208 mg
• Fiber: 1 g
• Sugar: 2 g

As you can see, these meatballs are relatively high in fat, particularly saturated fat. If you're looking to reduce your fat intake, you could try using lean ground beef instead of regular ground beef. Alternatively, you could also use a combination of lean ground beef and pork fat to achieve a balance of flavour and nutrition.

If you're looking to reduce your calorie intake, you could consider reducing the size of the meatballs or serving them with a side of vegetables or salad. Another option is to substitute some of the meat with seafood, such as shrimp or crab. Seafood can add a unique flavour and texture to the meatballs while also reducing the overall calorie count.

If you have any specific dietary requirements or allergies, you can adjust the recipe accordingly. For example, if you're gluten-free, you could substitute the breadcrumbs with gluten-free breadcrumbs or use a gluten-free flour as a binding agent. If you're vegetarian, you could substitute the beef with a vegetarian protein source, such as tofu or tempeh. With a few simple adjustments, you can tailor this recipe to your specific needs and preferences.

Frequently Asked Questions

How do you make Chinese beef meatballs from scratch?

To make Chinese beef meatballs from scratch, you need to combine ground beef with a variety of Chinese spices and seasoning, such as garlic, ginger, soy sauce, and sesame oil. Mix the ingredients well and then shape them into small balls. You can either bake, fry or steam the meatballs depending on your preference.

What's the secret to juicy and tender Chinese beef meatballs?

The secret to juicy and tender Chinese beef meatballs is to use a combination of lean and fatty ground beef, which will help to keep the meatballs moist and tender. Adding breadcrumbs, egg, and cornstarch can also help to bind the meatballs together and prevent them from becoming too dry.

Can you share a simple recipe for Hong Kong-style beef balls?

Certainly! To make Hong Kong-style beef balls, you will need ground beef, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Mix the ingredients together and shape them into small balls. Then, steam the meatballs for about 10-15 minutes until they are cooked through.

What are the typical ingredients for Chinese beef meatballs with rice?

The typical ingredients for Chinese beef meatballs with rice include ground beef, rice, soy sauce, garlic, ginger, sesame oil, and green onions. You can also add other ingredients like vegetables or seafood to the dish if you like.

How do you steam Chinese beef meatballs to perfection?

To steam Chinese beef meatballs to perfection, you need to make sure that the meatballs are evenly sized and spaced apart in the steamer basket. Steam the meatballs for about 10-15 minutes until they are cooked through. You can also add a few drops of sesame oil or soy sauce to the meatballs to enhance their flavour.

What are Hakka meatballs and how do they differ from other Chinese meatball varieties?

Hakka meatballs are a type of Chinese meatball that originated from the Hakka people in China. They are typically made with a combination of ground pork and fish paste, giving them a unique flavour and texture. Unlike other Chinese meatball varieties, Hakka meatballs are usually served in a savoury soup or broth. If you want to try making Hakka meatballs at home, you can use a combination of ground pork and shrimp paste instead of fish paste.