How to make meatballs

Meatballs are usually made with pork filling, but other meats can also be used to make meatballs. The method of making meatballs is very simple. They can be boiled or fried. The prepared meatballs can be eaten directly, or frozen and then cooked with other ingredients. The nutritional value of lean meatballs is very high and can provide the vitamin B and protein needed by the human body.

How to make meatballs

Pork filling, salt, ginger powder, pepper, eggs, cabbage, chopped green onion, sesame oil, coriander

1. Add salt, ginger powder, pepper powder and eggs and stir vigorously. After stirring evenly, add water gradually and continue stirring until it becomes strong.

2. Cut the cabbage into small pieces for later use (the same goes for other green vegetables).

3. Add a little oil and chopped green onion to the pan, add the cabbage and stir-fry until the cabbage is a little wilted, then add water and cover the pot.

4. After the water boils, put the meatballs in one by one, then add salt and pepper to the soup, add some sesame oil before serving, and if you like, you can add some coriander, which will make it look better.

How to make fried meatballs

Prepare various ingredients

1: Steamed bun crumbs are made by tearing off the outer skin of cold steamed buns and crushing the buns.

2: Soak the scallion and ginger water for one hour in advance, add appropriate amount of scallion and ginger water in batches according to the water content of the meat filling, and stir in one direction

Add the scallion and ginger water in portions and stir in one direction until the scallion and ginger water are completely blended with the meat filling and the meat filling is firm. Add eggs, salt, five-spice powder, pepper powder to the already firm meat filling, and stir in the steamed bread crumbs that have been kneaded in advance. Because the meat filling is made of a mixture of fat and lean meat, the fat will release oil and shrink after being fried in a frying pan. If you add steamed bread crumbs, it will not only prevent shrinkage but also absorb the fat in the meat filling, making the fried meatballs taste better, crispy on the outside and tender on the inside, and melt in your mouth.

3 Pour oil into the pot and heat it to 70% hot and stabilize it to medium-low heat. The oil must be wide enough to make the meatballs float without sticking to the pot. At this time, grab the meat filling with your left hand, pinch it with your index finger and thumb, take a spoon in your right hand, scoop it from the bottom of the meatball and put it into the oil pan. The oil temperature should not be too high at this time. After squeezing all the meatballs in, turn up the heat slightly and fry until cooked. If you can’t finish it, you can freeze it. It is a good choice to braise, sweet and sour, stir-fry, or make meatball soup in the future.

Nutritional value of meatballs

Among livestock meats, pork has the lowest protein content and the highest fat content[1]. Lean pork is high in protein, containing up to 29 grams of protein and 6 grams of fat per 100 grams. After cooking and stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B, which can make the body feel stronger. Pork can also provide essential fatty acids for the human body. Pork is sweet in nature and can nourish yin and moisten dryness. It can provide hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia. Pork chops nourish yin, while pork tripe replenishes deficiency and strengthens the spleen and stomach.