Share with you the pork filling that is always in stock in my freezer. It can be used to make wontons or dumplings. And also the chewy pork meatballs that are indispensable when eating steamboat!
When buying pork, you can choose the ratio of fat and lean meat according to your preference, and then ask the boss to grind the meat for you. Generally, I use 20% fat and 80% lean meat. Mix well, cover, and place in the freezer for about 1 hour. The main purpose is to let the pork become cold quickly so that it will not be too hot to be cooked when the meat is minced with a blender at high speed.
After taking it out of the refrigerator, it should be put into the blender immediately, and the amount of each portion is about 80-100g, so it will be fine. If it is too much, it will be uneven, and if it is too little, it will not be able to grind. Grind and observe the texture of the minced meat, you can see that it will gradually become more and more gelatinous. If you have enough proceed, you can feel that it is full of stickiness and resistance. And the unprocessed minced pork is easier to disperse.
Squeeze the meat filling into balls, put it into the soup, and cook over medium-low heat until the meatballs float to the top, and then cook for another minute to ensure that they are cooked through. Be careful, if the meatballs are overcooked, they will lose the texture chewy. After all, these are homemade meatballs without any special ingredients added. The soup will be tastier after cooking the meatballs, so just season it lightly. A pot of simple and delicious meatball soup is complete. It’s really satisfying to dip in homemade Thai chili sauce!
I am used to putting the pork filling into the container and spreading it out flat and then using a spatula to roughly mark out the amount to be used each time before closing the lid and storing it in the freezer. When you want to use it another day, take it out of the freezer, twist it like twisting an ice cube box to release it, and then cut it into the size you like. Then put into hot soup and cook into cubed meatballs. If you like round meatballs, you need to work a little bit more. You need to boil a pot of soup or hot water and squeeze out the meatballs by hand. Put it into the soup and cook until the meatballs float to the top, then take them out and put them in ice water to soak and cool down before freezing them for storage.
Homemade Pork Meatballs
Please Click 1-5 Star to Rate This RecipePrint Pin Comment & Rate
- 500 g Minced Pork
- 50 g Rice Wine
- 30 g Tapioca Flour
- 50 g Oyster Sauce
- 25 g Soy Sauce
- 0.25 tsp Ground Pepper
- Mix all ingredients well.
- Put it in the freezer for about 1 hour.
- Immediately put it into the blender after taking it out of the freezer, and blend about 80-100 grams at a time until it becomes gelatinous. Repeat this operation until the minced meat is finished
- Squeeze the ground meat into balls, put it into the soup
- Cook over medium-low heat until the meatballs float to the top, and then cook for another minute to make sure it is fully cooked.