Nanjian meatballs, a classic Sichuan dish, are beloved for their tender texture, savory-sweet sauce, and vibrant colors. Here’s a detailed guide to making them at home.
Ingredients:
- 300g ground pork (a mix of lean and fat for best results)
- 2 shiitake mushrooms, finely chopped
- 1 water chestnut, minced
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp white pepper
- 2 tbsp starch
- 3 tbsp oil (for frying)
- Sauce: 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar, 1 cup water, 1 tsp cornstarch.
Steps:
1. Prepare the meat mixture: In a bowl, combine ground pork, mushrooms, water chestnut, soy sauce, Shaoxing wine, white pepper, and starch. Mix well until sticky. Shape into 1.5-inch balls.
2. Pan-fry the meatballs: Heat oil in a pan over medium heat. Add meatballs and fry until golden brown on all sides (about 4-5 minutes). Remove and set aside.
3. Make the sauce: In the same pan, pour in the sauce ingredients (soy sauce, sugar, vinegar, water). Bring to a simmer, then add cornstarch to thicken.
4. Combine and simmer: Return meatballs to the pan. Gently stir to coat them in the sauce. Simmer for 3-4 minutes until the sauce caramelizes slightly.
5. Serve: Garnish with chopped green onions or sesame seeds. Enjoy with steamed rice!
Tips: For extra flavor, add a pinch of five-spice powder to the meat mixture. Adjust the sauce’s sweetness or sourness to your taste. This dish pairs perfectly with a side of stir-fried greens. Happy cooking!
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