Asian Meatballs Recipe - 4 Points | LaaLoosh (2024)

FAQs

What are Korean meatballs made of? ›

Korean meatballs are typically made with ground beef, crumbs, eggs, and Asian flavors like gochujang, garlic, scallions, ginger, and soy sauce.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

The Vietnamese (squished) meatballs are just made with pork, garlic, sugar, fish sauce*, salt, pepper and scallions/green onions. Fish sauce is the key seasoning here, and the touch of sugar that makes the surface beautifully caramelised.

Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.

The sticky Thai Meatballs.

The meatballs are a pretty simple mix of ground chicken, garlic, ginger, and lots of black pepper. Roll this all together, then pan-fry the meatballs in a bit of olive oil to get them nice and crispy on the outside. At this point, add in the shallots, bell peppers, and peanuts.

An authentic Lion's head meatball recipe that uses breadcrumbs, water chestnuts, and aromatics to make super light, fluffy and juicy meatballs that are bursting with flavor. Chinese pork meatballs are also called lion's head (狮子头, shi zi tou). They feature tender, moist, and light meatballs with a savory taste.

Why are Vietnamese meatballs rubbery? If you go for store-bought Bò Viên, you'll find they have a texture that is quite 'dai' or pleasantly chewy. To achieve this rubbery mouth-feel, some brands might use borax. It acts as a preservative but is also a common ingredient found in cleaning products.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

What happens if you put too much breadcrumbs in meatballs? ›

Bread crumbs are another popular binder for meatballs that can become problematic if used incorrectly. Adding too many bread crumbs to the mix will cause your meatballs to become loose and fall apart. The same applies to flour.

You can bake your meatballs in the oven, fry your meatballs on the stove, deep fry your meatballs in a deep fryer, or cook your meatballs directly in a pot of tomato sauce. Some people like to drop the raw meatballs directly in a pot of Italian tomato sauce and let them simmer.

But it's not an unusual choice, either, when you consider its parts: egg, oil, and a small amount of vinegar or lemon juice, all whisked or blended together. Because it's a stable emulsion, mayo serves as an excellent binder for meatballs. It easily slips into the role played by eggs and bread crumbs.