Steamed Meatballs With Pickled Lettuce
By Sarah Lee
Steaming locks in the natural juices of the meat, yielding tender and succulent meatballs. In between baking pies, cookbook co-author Sarah Lee opts for classic Chinese dishes. Turn leftovers into Spaghetti Meatballs with store-bought pasta tomato sauce.
Cooking time: 45 minutes
Servings: 6-8 persons
A: Meatballs (around 24 pieces)
400g minced pork
1 medium carrot (finely diced)
182g canned pickled lettuce (drained and chopped coarsely)
1 egg (white only)
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons oil
½ teaspoon salt
1 teaspoon ground pepper
Gravy from the steamed meatballs
1 tablespoon cooking oil
2 cloves garlic, peeled & minced
1 teaspoon cornstarch mixed with 1 tablespoon water
1. In a large mixing bowl, mix A (meat, carrot, pickled lettuce, egg and seasoning) thoroughly. Cover with cling wrap and refrigerate for 30 minutes for the marinade to permeate through the meat.
2. To shape each meatball, scoop by the heaped tablespoon. Roll each patty between your palms into a ball. Arrange them on a plate.
3. Fill up a wok or large pot mid-way with water. Place a steaming rack in it. Bring the water to rolling boil before putting in the plate of meatballs. Steam for 10-12 minutes or until meatballs are just cooked through. To test, insert a satay stick or toothpick into it. If the liquid oozing out is clear, then the meatball is cooked. If not, continue steaming another 2-3 minutes or until cooked.
4. Meanwhile, make the sauce. Heat up a small pot over medium heat. Pour in the oil. Toss in the garlic and stir fry till fragrant. Pour in the gravy from the meatballs with the cornstarch mixture. Cook until the sauce thickens.
5. Drizzle sauce over the cooked meatballs. Garnish with parsley. Serve immediately.
TIP: For chunkier meatballs, double the patty size to two heaped tablespoons. Extend steaming time by another 3-4 minutes.
TECHNIQUE: The trick is to steam the meatballs on high heat until just cooked through. Serving them with a sauce keeps them moist.
Sarah Lee is the co-author of award-winning cookbook, Asian Pies. https://www.facebook.com/Asian.Pies/