Tomato-glazed meatballs

Name: Tomato-glazed meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 250 g Lean pork (washed, minced); 1 Egg; 30 g Tomato sauce; 25 g Sugar; 2 g Salt (part for filling, part for sauce); 5 g Cooking wine; 75 g Water starch (60 g for filling, rest for thickening); Scallion-ginger water, a pinch; 250 g (actual use 25 g) Vegetable oil

Glossy bright red, with a sweet-savory flavor, tender and juicy pork meatballs

35 min

Easy

0 favorites

Ingredients

Lean pork (washed, minced) 250 g

Egg 1

Tomato sauce 30 g

Sugar 25 g

Salt (part for filling, part for sauce) 2 g

Cooking wine 5 g

Water starch (60 g for filling, rest for thickening) 75 g

Scallion-ginger water a pinch

Vegetable oil 250 g (actual use 25 g)

Instructions

Step 1

Wash the pork and mince it into a paste. Place in a bowl and add the salt, cooking wine, scallion-ginger water, egg, and 60 g of the water starch; mix well to form a filling. Shape into small meatballs and lower them into oil heated to 40-50% hot. Fry until cooked through, then remove and drain.

Step 2

Pour out the oil from the wok, leaving just a little. Add the tomato sauce, sugar, salt, and a small amount of water, and simmer into a red oil sauce. Add the meatballs, stir-fry until evenly coated, thicken with the remaining water starch, and transfer to a plate to serve.