Juicy Beef Meatballs Recipe
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Meatballs are very popular around the world and China is no different. We put it in hot pot, eat it with noodles, BBQ it, etc...- especially people from Chaoshan, China! In Chaoshan, you can find meat balls on every street corner. Chaoshan meatballs are even shipped all over China to little noodle shops. I shared some secrets to ensure your beef balls turns out amazing. You can make lots at one time and freeze some- it will last around a month. If you follow my technique and freeze the beef balls correctly, even after 1 month it will still taste like fresh meat balls- so juicy, soft and bouncy. They are also perfect for a weeknight meal where you don't have so much time =)
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS**
- 1 pound [453 grams] of ground beef [453克牛肉末]
- 1 tbsp of corn starch[1汤匙玉米粉]
- 1 tsp of sugar[1茶匙糖]
- 1 tbsp of soy sauce[1汤匙生抽] [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1.5 tsp of salt or to taste[1.5茶匙盐或者适量]
- 1 tsp of white pepper[1茶匙白胡椒] [Amazon Link:
- 1 tbsp of ground garlic1汤匙蒜蓉]
- 1 tsp of chicken powder[1茶匙鸡精] [Lee Kum Kee Chicken Bouillon :
- 1 tbsp Chinese cooking wine[1汤匙料酒] [Shaohsing Rice Cooking Wine:
- 1/2 cup of minced mushroom [1/2杯蘑菇碎]
- A splash of water if needed
**HOW TO MAKE THE BEEF BALLS**
- Put the ground beef in the freezer for 30 minutes just to lower the temperature so the beef stays fresh.
- Combine all the seasoning together. And put that in the freezer for 10 minutes.
- Take the beef and the sauce out. They are cold but not frozen. Add them into the food processor.
- Blend that for about 6 minutes. If you see the mixture is a little dry, add a splash of water to get the soft and moist texture.
- Transfer that into a big bowl. I like to add 1/2 cup of minced mushroom. If you don’t like mushrooms, you don’t have to put it in.
- Combine the mushroom and meat well. Then start rolling it into balls.
- Once you finish them all. Get a pot of water, bring it to a simmer, not boiling. The temperature should be about 170-190 degrees Fahrenheit.
- On the side here have some ice water ready.
- Add in the beef balls one by one. Keep simmering the water for about 3 minutes. All the beef balls will change color and float to the top.
- Turn the heat to medium and bring this to a boil. The whole process is to make sure your beef balls cook evenly- with this technique, the texture will turn out better.
- Take them out quickly. Put them into the ice water to stop the cooking process immediately. After doing this, the beef balls will turn out a little BOUNCY
- Once your beef balls are completely cooled down, you can do what ever you want to it. But please understand that you can not eat it like this because it is not fully cooked.
- The reason you don't fully cook it through the first time is to make the juicy texture stay longer. If you overcook it all the juicyness will go away. It will taste bad (and frozen if you freeze and save them).
- You can make lots at one time- just put them in the bag, and freeze it. It will last a month. This is actually how the meat balls are sold in china- frozen.
After you defrost it you can cook it like this:
BOIL - Put it in cold water and bring it to a boil. After it's been boiling for 5 minutes you can take it out.
STEAM - 10-15 minutes
Those are the traditional ways. I guess you can try other ways if you want =)
- I usually eat it with noodles. A little bit of sea weed, 1 cup of beef stock, 1/2 tsp of chicken powder, some salt to taste. Boil the noodles and the beef balls. Add it into the soup, serve it with some lettuce, carrot fried garlic and hot chili oil. Awesome! This is a traditional way to eat it.
Hope you enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
Caldo de Albóndigas | Mexican Meatball Soup
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best albóndigas, Seriously sooooo delicious that you are going to ask for more and the best part is that it is not spicy so even your little ones can enjoy, I’m so excited to share it with you all! Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste and add your favorite toppings, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Pots used in this video- calphalon
Blender - Vitamix a3500
Song at end of Videos: Lu-Ni Vamos ala oscuridad
Ingredients:
For the meatballs-
2 lbs ground beef I used 93% lean and 7% fat
1 c white rice
2 eggs
1/4 white onion (diced)
1/2 bunch mint or cilantro (diced)
2 tsp minced garlic
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
For the tomato broth:
5 Roma tomatoes
1/4 white onion
2 garlic cloves
1 tbsp chicken bouillon
1 cube tomato bouillon
1/2 tsp cumin
3 chile chipotles in adobo sauce
6 c water add additional 6 c water to boil
1/2 bunch mint or cilantro
3 potatoes
3 celery sticks
3 whole carrots
You can also add squash and corn ????
1 serving of love ????
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Caldo de Albóndigas, The Soup Everyone Should Know How To Make | Mexican Meatball Soup
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you the easiest and most delicious caldo de albóndigas! This soup is a soup that everyone should know how to make, its just perfect to enjoy during the cold winter days or just any day!
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Pots & pans using atm Ourplace Website -
Always Pan -
Perfect Pot-
Cast Iron -
blender- Vitamix A3500
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Tip: if you dont want this to be spicy, dont add the last 2 chipotles, and in the blender add only 1 pepper
Ingredients:
For the meatballs;
2 lbs lean ground beef
1 cup white rice
2 eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano
2 tsp black pepper
½ tsp ground cumin
½ tsp salt
Tomato broth;
5 roma tomatoes
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
½ tsp ground cumin
2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint
1 serving of love ????
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Easy Italian Meatball Soup
Hearty and full of flavour, this easy Italian meatball soup is the perfect comfort food for a chilly day. The rich tomato broth pairs beautifully with tender Italian-style meatballs to create an unforgettable soup the entire family will love.
See the recipe at:
How to make Swedish Meatballs | Homemade Ikea Meatballs
Juicy flavour-packed meatballs in that classic rich and creamy Swedish meatball sauce.
It makes such a great comforting dinner served with mashed potato and of course some lingonberry jam (although I've got some other suggestions if you can't find it).
Free printable recipe here:
Swedish Meatballs Ingredients:
Meatballs:
500 g (1lb)beef mince - ideally 20% fat
250 g (1/2 lb)pork mince
1 onion - finely chopped
1 clove of garlic - minced
4 tbsp panko breadcrumbs
1 medium egg
5 tbsp (75ml) full-fat milk
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp allspice
2 tbsp vegetable or olive oil
Sauce:
3 tbsp unsalted butter
3 tbsp plain - all-purpose flour
180 ml (3/4 cup) beef stock
120 ml (1/2 cup) vegetable stock
120 ml (1/2 cup) double (heavy) cream
2 tsp dark soy sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
¼ tsp salt
To Serve:
Finely chopped fresh parsley
Creamy mashed potato
Lingonberry jam - or redcurrant jelly
Green veg – such as broccoli or green beans
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Special Meatball Soup Recipe (Fuzhou Style)
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Today we are making a special meatball soup - 福鼎肉片汤. Although we call it meatball but is actually more like meatball slices. The taste, the shape, the texture are different than any meatball you ever had before. It is very interesting.
INGREDIENTS
To Make the Meatball
1 lb. of lean pork shoulder
1.5 tsp of salt (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
2 tsp of sugar (Amazon Link -
1/2 tsp of baking soda (Amazon Link -
1.5 tsp of garlic powder (Amazon Link -
1/2 tsp of finely ground white pepper or to taste (Amazon Link -
30 grams of crushed ice
4 cloves of garlic
3 slices of ginger
1 scallion
150 grams of cold water
150g of sweet potato starch (Amazon Link -
2 liters of stock (Chicken, beef, vegetable stock all works)
To Assemble and Season the Soup (I only made one serving in the video but the ingredients listed below is for the whole pot of soup)
2.5 tbsp of ginger, thinly julienned
4 tbsp of finely minced garlic
6 tbsp of fish sauce (Amazon Link -
6 tbsp of Chinese black vinegar, can be replaced by balsamic vinegar (Amazon Link -
2.5 tbsp of sugar (Amazon Link -
1/2 cup of diced cilantro
1.5 tbsp of diced hot chili
3-4 tbsp of dried baby shrimp, optional
a handful of seaweed, optional
2 tbsp of pork lard
Some freshly ground white pepper to taste (Amazon Link -
INSTRUCTIONS
Trim off the fat and silver skin from the pork shoulder. Cut the meat into bite-size then blend with a food processor until smooth. Get the freshest meat possible and don't use pre-ground pork because the texture does not come out the same.
Season the ground pork with salt, soy sauce, sugar, baking soda, garlic powder, and freshly ground white pepper
Add crushed ice and stir the ground pork within one direction for 8 minutes. You can do this by hand or by using a standard machine. Stirring the meat will create a lot of heat, adding ice will make sure your meat stays fresh and cold.
In a blender, add garlic, ginger, scallion, and cold water. Blend this into a puree and let it go through a sieve. Mix the aromatic liquid with 150 grams of sweet potato starch thoroughly.
Add the sweet potato starch puree mixture into the meat in 3 batches and stir within one direction for 5 minutes or until the meat becomes sticky. You can do it by hand or using a stand mixer.
Add the stock to a pot and bring to a simmer. Spread the meat mixture onto a flat plate. Use a chopstick to scrape the meat into the stock little by little. Between every scrape, dip the chopstick into the stock to prevent sticking.
Bring the pot to a boil then continue to cook for 3-5 minutes.
Meanwhile, put all the ingredients to assemble the soup in a big serving bowl then pour in all the meatball soup. Taste to adjust the flavor.