Pan-Fried Meatballs

Name: Pan-Fried Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 g Ground pork (finely minced); 250 g Cooking oil (about 100 g actually used); 15 g Cooking wine; 15 g Yellow soybean paste; 2 g Salt; 5 g MSG; 5 g Sugar; 2 g each Chopped scallion and ginger; 10 g Sesame oil; 35 g Beaten egg; 100 g Cornstarch slurry; to taste Stock

Golden-red in color, tender and aromatic — a classic Shandong (Lu) dish.

45 min

Easy

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Ingredients

Ground pork (finely minced) 200 g

Cooking oil (about 100 g actually used) 250 g

Cooking wine 15 g

Yellow soybean paste 15 g

Salt 2 g

MSG 5 g

Sugar 5 g

Chopped scallion and ginger 2 g each

Sesame oil 10 g

Beaten egg 35 g

Cornstarch slurry 100 g

Stock to taste

Instructions

Forming the meatballs

Finely mince the pork and combine with beaten egg, salt, cooking wine, MSG, soy sauce, yellow soybean paste, sesame oil, and cornstarch slurry. Form the mixture into evenly sized meatballs.

Pan-frying the meatballs

Heat oil in a pan and gently slide the meatballs in. Use a ladle to press each meatball flat, pan-fry one side until cooked, flip, and continue frying until both sides are browned. Remove from the pan.

Braising to season

Leave a thin layer of oil in the pan and sauté the chopped scallion and ginger until fragrant. Splash in the cooking wine, then add stock, soy sauce, salt, sugar, and MSG. Add the meatballs, bring to a boil, then reduce to low heat to let the flavors absorb. Increase the heat to high, thicken with the cornstarch slurry, flip once, drizzle with sesame oil, and serve.