Ingredients with Measurements:
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 egg
- 1/4 cup water
- 1/4 cup chopped cilantro
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large bowl, mix together the ground pork, breadcrumbs, scallions, soy sauce, sesame oil, rice vinegar, grated ginger, garlic powder, black pepper, egg, and water.
2. Use your hands to mix the ingredients until well combined.
3. Form the mixture into 1-inch meatballs and place them on a sheet of parchment paper.
4. Place the steamer basket in a large pot filled with 1 inch of water.
5. Bring the water to a boil over high heat.
6. Place the parchment paper with the meatballs in the steamer basket.
7. Cover the pot with a lid and steam the meatballs for 10-12 minutes, or until cooked through.
8. Remove the meatballs from the steamer basket and sprinkle with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Steamer basket: boiling water
Serving size:
Makes approximately 20 meatballs
Nutritional information:
Calories: 90
Fat: 5g
Carbohydrates: 5g
Protein: 7g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chopped parsley can be used instead of cilantro.
Variations:
- Add 1/4 cup of chopped water chestnuts for a crunchy texture.
- Substitute the soy sauce with hoisin sauce for a sweeter flavor.
- Add 1/4 teaspoon of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the meatballs are evenly sized to ensure even cooking.
- Use a spoon or cookie scoop to help form the meatballs.
- If the meatballs are sticking to the parchment paper, lightly spray the paper with cooking spray.
Storage instructions:
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs in a steamer basket and steam for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the meatballs on a platter and garnish with additional chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
- If the meatballs are dry, add more water to the mixture.
Food safety advice:
Make sure the internal temperature of the meatballs reaches 165°F to ensure they are fully cooked.
Food history:
Steamed meatballs are a popular dish in many Asian countries, including China, Japan, and Korea.
Flavor profiles:
Savory, umami, slightly sweet, with a hint of sesame and ginger.
Serving suggestions:
Serve as an appetizer or as a main dish.
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