ASIAN BEEF BALLS RECIPES
BEEF BALLS - CHINA SICHUAN FOOD | CHINESE RECIPES AND ...
Homemade aromatic hot pot beef balls
Provided by Elaine
Yield 20
Number Of Ingredients 9
Steps:
- Preparation: Chill the blender and beef firstly. Prepare the ice cubes and chilled water.
- Blending process: Place minced beef in blender, place sha cha sauce, fried garlic, salt, pepper, fish sauce. Blend for 15 seconds with pauses.
- Then add tapioca starch and 1/2 of the iced water. Continue blending for another 10 seconds. When the water is well absorbed, add the remaining half.
- Continue blending for around 1 minutes until the mixture becomes fluffy in texture and light (turns into pink ) in color. Once it reaches the texture, stop immediately. Over blending will higher the temperature and further spoil the balls.
- Shape the balls: prepare a large pot with enough warm water and a small cup of clear water for wetting the scoop. Grasp beef paste on left hand and hold a scoop with the right hand. Shape the paste to a ball with the help of left index finger and thumb. Dip the scoop into clean water and use scoop to transfer the fish ball to the warm water. Watch out and don’t let the water boils. Heat with slowest fire to keep the temperature.
- Cook them well: When all the fish balls are done, turn up the fire to middle and cook the balls for 7-8 minutes. It can be served directly or packaged after cooled for later soups or hot pot.
Nutrition Facts : Calories 82 kcal, CarbohydrateContent 1 g, ProteinContent 5 g, FatContent 6 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 21 mg, SodiumContent 154 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
ASIAN BEEF MEATBALLS RECIPE | EATINGWELL
Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Asian beef meatball recipe. Serve as the base for lettuce wraps or on top of steamed brown rice with baby bok choy for a quick dinner.
Provided by EatingWell Test Kitchen
Categories Healthy Beef Recipes
Total Time 50 minutes
Number Of Ingredients 13
Steps:
- Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
- Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Add breadcrumbs, water chestnuts, scallions, Shaoxing (or sherry), ginger, salt and pepper to the cooled vegetables; stir until combined. Add beef and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
- Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.
Nutrition Facts : Calories 209.4 calories, CarbohydrateContent 13.4 g, CholesterolContent 48.3 mg, FatContent 9.1 g, FiberContent 1.9 g, ProteinContent 17.5 g, SaturatedFatContent 2.9 g, SodiumContent 314 mg, SugarContent 2.7 g
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