Quail Egg Meatballs
Making meatballs at home ensures you know exactly what goes into them, offering a healthier and more reassuring option than store-bought varieties. These quail egg meatballs are nutritious and delicious, whether steamed, braised, or added to hot pot.
Story
These steamed meatballs offer a tender bite with a savory surprise at the center. The aroma of ginger and shiitake mushrooms fills the kitchen as they steam, and the finished dish, glistening with a simple starch-thickened sauce, brings a comforting warmth to the table.
Ingredients
Ground pork
250g
Quail eggs
16 pieces
Ginger
1 small piece
Shiitake mushrooms
5 pieces
Carrot
1 piece
Green onions
3 stalks
Egg
1 piece
Cooking oil
2 small spoons
Salt
half a small spoon
Cooking wine
1 small spoon
Cornstarch
3 small spoons
Oyster sauce
1 small spoon
13-spice powder
half a small spoon
Instructions
1
Step 1
Boil the quail eggs, peel them, and set aside.
2
Step 2
Wash the ginger, soaked mushrooms, and green onions, then mince them.
3
Step 3
Wash the carrot, shred it, add salt, and marinate for 15 minutes.
4
Step 4
Mix the minced meat with the chopped ginger, mushrooms, green onions, and carrot (along with the marinade juice); add egg, oil, salt, cooking wine, cornstarch, oyster sauce, and thirteen-spice powder; stir in one direction until the mixture becomes sticky and elastic to form the meat filling.
5
Step 5
Wrap the quail eggs in the meat filling to form meatballs.
6
Step 6
Place the prepared meatballs in a steaming dish.
7
Step 7
After the water in the steamer boils, place the meatballs inside and steam over high heat for 8-10 minutes (adjust steaming time based on the size of the meatballs).
8
Step 8
Remove from the pot.
9
Step 9
Pour the steamed juice into a wok, thicken with cornstarch slurry, drizzle over the meatballs, sprinkle with some chopped green onions, and done!
10
Step 10
Enjoy the finished product.
