Learn to Make Deep-Fried Meatballs at Home - Crispy, Tender, and Super Delicious! Even Beginners Can Learn!
Winter is the best time to enjoy meatball-filled meals! Various meatballs like radish meatballs, potato meatballs, and pork meatballs are popular during this season. Families often make a big batch of meatballs to satisfy everyone’s cravings.
When seeing oil-fried meatballs on the market, it’s very tempting, but I always worry about their hygiene. It’s better to make them at home, which are fresh and crispy with a delicate, golden-brown exterior.
Fragrant Mushroom and Pork Meatballs
Ingredients: 100g glutinous rice, 200g lean pork, a few carrots, 3 fresh shiitake mushrooms, salt, 5g starch, a little fragrant oil, 1g black pepper.
Steps: 1. Prepare the ingredients, soak the glutinous rice for 3 hours beforehand. 2. Separate the fresh shiitake mushrooms and lean pork into small pieces. 3. Put them into a blender, add salt, starch, fragrant oil, and black pepper, and blend into meat mince. 4. Spread carrot slices evenly on a plate. 5. Hand a little water, form the meat mince into meatballs. 6. Roll the glutinous rice around each meatball to coat it evenly. 7. Place the meatballs on the carrot slices to prevent sticking. 8. Place the meatballs in a steamer and steam for 25 minutes over high heat. Take them out, sprinkle with shredded carrots and chopped green onions for decoration before serving.
Fried Radish Meatballs
Ingredients: 1 radish, 1 carrot, 200g flour, 2 eggs, salt, green onions, oil.
Steps: 1. Peel and grate the radish and carrot into shreds. Chop the green onion into chopped pieces. 2. Mix the shredded radish, green onion, salt, five-spice powder in a bowl. 3. Beat an egg and gradually add the flour while mixing. Continue adding flour until it forms a dough. Shape the dough into meatballs. 4. Heat oil in a pot until 50% full. Fry the meatballs until golden brown. 5. Reduce the heat and fry the meatballs until they are firm before taking them out to drain off excess oil.
Meatballs
Ingredients: Back leg meat, flour, salt, eggs, green onions, ginger, potato starch.
Steps: 1. Chop the back leg meat into meat mince. 2. Slice the ginger and green onion into chopped pieces, and put the minced meat into a bowl, add the ginger and green onion, then add appropriate amount of salt, broth, and thirteen spices, and stir evenly with a fork. 3. Add the eggs and 50g potato starch and 50g flour, and stir continuously for 5 minutes until the meat mince is fully incorporated. 4. Add a little more oil to the pot, and fry the meatballs over high heat after the oil is heated to 70%. 5. Wait until the meatballs float and turn golden yellow, then take them out.
Pumpkin Meatballs
Ingredients: 300g pumpkin, 200g glutinous rice flour, appropriate amount of breadcrumbs, 5g white sugar,
Steps: 1. Prepare the ingredients, peel and cut the pumpkin into pieces. 2. Steam the pumpkin with water for 10 minutes. 3. After steaming, let the pumpkin cool down. 4. Mash the pumpkin and add white sugar. 5. Add glutinous rice flour and mix and knead into a dough. 6. Divide the dough into evenly sized small balls. 7. Coat the small meatballs with breadcrumbs. 8. Heat oil in a pot, fry over 70% heat when ready, and fry the meatballs. Make sure to stir gently to ensure even heating. 9. When the meatballs are golden brown, take them out and enjoy!
Tips
1. Use back leg meat for meatballs, which has a better texture. 2. Marinate the meat for 15 minutes for a richer flavor. 3. Don’t stir the meatballs immediately after putting them in the pot. Wait until they are firm before stirring, which makes the meatballs look good and taste delicious.
▲ Although oil-fried meatballs are delicious, don’t reuse the oil. Only fry the oil once and use it to cook other dishes. Reusing the oil is not good for your health!
Meatballs
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