How To make Cantonese Meatballs

Red Braised Lions Head Meatball Recipe

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红烧狮子头 (Red Braised Lions Head) - Don’t worry, the lion is not on the ingredient list; it is a jumbo size meatball dish from Huai Yang cuisine. It got the name from its shape, which resembles the head of Chinese guardian lions.

This is a recipe that features the most tender, fluffy, and delicate meatballs. You can just scoop the meat by using a spoon. As it melts in your mouth, all the flavors just burst out. The braising liquid is so savory and goes perfectly over the white rice. Chinese New Year is coming soon so I hope you can give this a try as it’s a celebration dish.

INGREDIENTS
For the Pork
600 grams of skinless pork belly
100 grams of bamboo shoot can be switched with water chestnut, carrot, and shitake mushroom.
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tsp of salt (Amazon Link -
1 tsp of sugar (Amazon Link -
White pepper to taste (Amazon Link -

To Make the Aromatic Water
1/2 cup of water
1 piece of scallion
1/2 tbsp of diced ginger
2 cloves of diced garlic
1 tsp of Sichuan peppercorns (Amazon Link -
5 tbsp of cornstarch (Amazon Link -

To Make The Braising Liquid
1.5 tbsp of oil
2 tbsp of sugar (Amazon Link -
2 pieces of scallion
5-6 slices of ginger
4-5 cloves of garlic
1/2 tbsp of Sichuan peppercorns (Amazon Link -
1/2 of cinnamon stick (Amazon Link -
1/2 of a star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
2.5 cup of water
2.5 tbsp of soy sauce (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -

Others
Blanched Baby Bok Choy
4 cups of frying oil for deep-frying (Amazon Link -

Videography / Editing by Austin Schargorodski -

Vietnamese Meatballs (Xiu Mai)

Sharing an easy recipe for Vietnamese Meatballs (Xiu Mai), tender pork meatballs cooked in a zesty tomato sauce. These meatballs are flavorful and delicious. Serve with crusty bread for a tasty meal or as an appetizer at your next party. Enjoy!

Written recipe:

Tools used in this video:

EcoSmart PolyFlax Cutting Board

OXO Good Grips Swivel Peeler

Prepworks by Progressive Magnetic Measuring Spoons

Libbey Set of 4 Clear Glass Dinner Plates

Anolon Advanced Hard Anodized Nonstick 14-Inch Mega Skillet

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Ingredients:

Meatballs:
4 oz or 1 cup jicama, finely diced
3 green onions
1 lb ground pork
1/2 tsp garlic, minced
1 Tbsp fish sauce
1 Tbsp corn starch
1/2 tsp ground black pepper

Sauce:
2 lbs or 4 medium tomatoes
1/2 Tbsp vegetable oil
1/2 Tbsp garlic, minced
1 1/2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp fish sauce
1 1/2 cups water
1/4 tsp ground black pepper

Thickener:
2 tsp corn starch
2 tsp water

Yields: 6 servings, approximately 28 meatballs

Nguyên liệu:

Thịt viên:
110 g củ sắn sắt nhỏ
3 tép hành lá
450 g thịt heo xay
1/2 m. cà phê tỏi băm
1 m. canh nước mắm
1 m. canh bột nắp
½ m. cà phê tiêu xay

Nước sốt:
900 g cà chua, 4 trái vừa
½ m. canh dầu ăn
½ m. canh tỏi bằm
1 ½ m canh tương cà chua
1 m. canh đường
1 m. canh nước mắm
360 ml nước
¼ m. cà phê tiêu xay

Làm sệt nước sốt:
2 m. cà phê bột năng
2 m. cà phê nước

Được: 6 phần ăn, 28 viên xíu mại


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Music
Montauk Point Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

Chinese Takeaway Style Curry Sauce w Meatballs

This Chinese curry sauce with juicy meatballs makes a great, comforting dinner.

The Chinese takeaway style curry sauce works so well with chicken, minced beef but my personal favourite is these homemade meatballs.

This recipe was handed down to me by my Dad, I remember eating it loads when growing up. that sauce has got a rich, savoury tang to it, and it tastes so comforting and filling that you just don't want dinner to end!

Free printable recipe is available on our site:

Ingredients:
For the meatballs:
▢500 g (1.1 lb) minced beef
▢1 tbsp soy sauce
▢pinch of black pepper
▢1 tsp minced ginger
▢1 clove garlic - peeled and minced
▢2 spring onions (scallions) - finely chopped
▢1 large egg
▢3 tbsp freshly grated breadcrumbs or panko

Chinese Takeaway Style Curry Sauce:
▢1 tbsp sunflower oil
▢1 ½ tsp turmeric
▢½ tsp Chinese 5 spice
▢1 tbsp mild curry powder
▢2 cloves garlic - peeled and minced
▢210 ml (little under a cup) chicken stock
▢210 ml (little under a cup) beef stock
▢210 ml (little under a cup) whole milk
▢1 onion - peeled and cut into large squares
▢1 red bell pepper - chopped into large chunks
▢2 tsp sugar (granulated/caster or light brown)
▢2 tsp Lime juice
▢1 tbsp Cornflour (Cornstarch)
▢2 tbsp Cold water

To Serve:
▢Boiled rice
▢5 soft boiled eggs
▢Fresh coriander
▢Chilli flakes
▢Warm pitta breads

INSTRUCTIONS
1. Add all of the meatball ingredients to a large bowl and mix together until just combined.

2. Form into walnut-sized balls (you should get 20-22).

3. Heat the oil in a large frying pan (skillet).

4. Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs breaking) until browned all over - this should take about 6-8 minutes.

5. Remove the meatballs from the pan and place on a warm plate whilst we make the Chinese takeaway style curry sauce.

6. Add the turmeric, five-spice, curry powder and garlic to the pan with the meatballs, and cook for a further 2-3 minutes, until the spices start to release their fragrance.

7. Add the chicken and beef stocks and milk to the pan.

8. Stir everything together then add the meatballs back into the pan.

9. Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.

10. Add the chunks of onion and red pepper, simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).

11. Stir through half the sugar and half the lime juice, then taste and add more if needed.

12. Stir in the cornflour slurry (1 tbsp of cornflour/cornstarch + 2 tbsp of water). Taste and add additional lime juice or sugar to your taste.

13. Serve the curry with boiled rice (or cauliflower/broccoli rice*) and hard or soft boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.

#CookingShow #Recipe #Fakeaway

China's Bounciest Meatballs | Gastro Obscura

Making Chaoshan’s signature bouncy meatballs is a grueling process—maybe wait until you’ve finished your lunch to watch this video. For 25 minutes per cut of beef, a worker rhythmically executes a two-handed pounding and folding maneuver, steadily softening the meat until it reaches a paste-like consistency. Restaurants in the area stick to the hand-pounding technique not only to maintain tradition, but because automated meat tenderizers destroy the animal’s muscle fibers.

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LIVE ???????? IKEA’s Secret Meatball Recipe Released For Lockdown - Cook #withme

#IKEA released the recipe for the fabled Swedish #meatballs and cream sauce - so let's do this!

Thank you to all of you who were able to catch this live-stream and for all of the generous Superchat/stickers which will be donated to the NAACP legal defense fund.
Click here if you would like to donate.

Here's the IKEA recipe card:

Meatballs
500 g/1 lb. ground beef
250 g/ 1/2 lb. ground pork
1 medium onion, finely minced
1 clove of garlic, minced
1 egg
5 T. milk
100 g. bread crumbs
salt and pepper

Sauce
40 g/3 T. butter
40 g/ 5 T. flour
150 ml/ 1/2 C. vegetable stock
150 ml/ 1/2 C. beef stock
1/2 C. heavy cream
2 t. soy sauce
1 t. Dijon mustard

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