Cumin Lamb Meatballs

Name: Cumin Lamb Meatballs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1500 g lamb, minced to roughly mung bean size; 750 g lamb tendon membrane, minced or ground very finely; 250 g egg white; 20 g milled cumin powder; 125 g fine salt, prepared as saturated brine; 30 g milled white pepper powder; 250 g sweet potato starch

An improved Northern-style lamb meatball, made with added tendon fascia for extra elasticity and cumin to tame the gamey notes, aiming for a crisp yet tender bite.

40 min

Easy

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Ingredients

lamb, minced to roughly mung bean size 1500 g

lamb tendon membrane, minced or ground very finely 750 g

egg white 250 g

milled cumin powder 20 g

fine salt, prepared as saturated brine 125 g

milled white pepper powder 30 g

sweet potato starch 250 g

Instructions

Process the Meat

Do not mince the lamb too finely; mince it to roughly the size of mung beans (if using a meat grinder, process it at low temperature). Properly add the finely minced tendon membrane to improve the lamb's fibrous structure.

Season and Mix

Add the milled cumin and white pepper powder to the minced lamb and mix well, then add the saturated brine and sweet potato starch, stirring in a consistent direction until the mixture is no longer sticky.