How to make meatballs tender and not fall apart

Meatballs are also called meatballs. If you want to make the meatballs tender and not fall apart, you must first pay attention to the ingredients. When choosing pork, you must choose pork with both fat and lean meat. This way, the meatballs will taste tender. In addition, if you want to make it not fall apart, you should add egg white. When making the meat filling, stir it in one direction. This will help to make the meatballs not fall apart easily after they are made.

How to make meatballs tender and not fall apart

Main ingredients: 100g minced meat, 2 egg whites

1. Chop the meat into small pieces. It is best to buy the meat and chop it yourself, but if you are lazy you can buy ready-made meat. The best ratio of lean meat to fat meat is 8:2. Meatballs made from too lean meat will not taste good, while meatballs made from too fat meat will be greasy.

Chop the green onions into chopped pieces, keep only the egg whites, and save the egg yolks for other dishes.

2. Add chopped green onion, salt, pepper, sesame oil, cooking wine, pepper powder and starch into the minced meat and stir well.

3. Use the base of your thumb to squeeze it. If it feels not round enough, you can use your hands to slightly modify it.

4. Boil a pot of water. Don’t wait for the water to boil. Wait until small bubbles appear in the water and then turn the heat to the minimum. The water should be around 70° when small bubbles appear. You can put two slices of ginger in the water, or you can leave it out. Then slowly squeeze the meatballs with your thumb and index finger and gently put them into the pot. Once all the meatballs are in the pot, continue cooking over medium heat. At this time, there will be blood foam and floating objects. Use a spoon to scoop away the floating objects. The meatballs can be eaten directly at this time. Add some pork and salt, and sprinkle some chopped green onions after taking them out of the pot. It will be a simple and delicious meatball soup.

Method 2

Now you know how to add starch, eggs (one egg for every pound of minced meat), seasonings, and stir until it becomes firm. The most important thing now is to put the meat into boiling water over low heat so that the firm minced meat will solidify immediately when it is heated, right?

While blanching the meatballs, pay attention to the fire. Don't boil the pot too high. Wait until all the fillings are blanched, then turn up the fire. Turn off the fire as soon as it boils.

If there are other ingredients in the meatball soup, you can take out the cooked meatballs first and cook the other vegetables. When the other ingredients are cooked, put the meatballs back.

In short, the meatballs should be cooked as soon as the pot is opened, and should not be cooked for too long.

As for whether the taste is chewy or not, it all depends on the skill of stirring the stuffing.