[homemade in Hot Summer] Italian-style Meatballs with Rich Flavor

Name: [homemade in Hot Summer] Italian-style Meatballs with Rich Flavor
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork filling; 250g beef inside; 1/2 onion; 2 spoons Tofu minced; A lot Chives; 2 Soil eggs; A lot Bread crumbs; 2 spoons Cooking Wine; Some salt; 1 spoon Soy sauce; 1 spoon pepper powder; 1 spoon Chicken Essence; Some Oyster sauce; Some Flour

by OguriLing

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Husband has always been an out-and-out carnivore. The meatballs are the husband's favorite.
Perhaps only in meatballs, carnivores can satisfy their desire for meat.
In fact, if you are willing to be vegetarian, you can also put more vegetables you like. The stuffing is dead, people are alive, just like it yourself.
Because the guy in my family really loves meat, I only put a few dishes, ten big meatballs put a catty of pork filling + half a catty of beef filling!
The reason why it is described as Italian style is inspired by the pasta made for her husband. I found that he liked the taste of Italian sauce very much. So, when I made the sauce at the end, I put a little Hans Italian sauce. The effect is very good, my husband likes it very much. The faint vanilla tomato flavor adds a lot to the strong meaty aroma. Also prevent it from being too oily. In short, all the ingredients and juices can be made according to your own taste. The significance of the private kitchen food without going out to eat is that you don't have to conform to the tastes of the public, just make what you love! "

[homemade in Hot Summer] Italian-style Meatballs with Rich Flavor

1. I have been diving on this website before, and I have never posted a picture. I want to try it on a whim. When I started taking pictures, I found out that I had missed the steps and stuffing. But it doesn't matter, the meat must be difficult for MM who loves food. To put it simply, prepare a small pot, put the onion, chives, chopped, and minced pork and beef into the pot, then beat two eggs into it, and add bread crumbs and minced tofu (purchased fresh tofu) , Take a small piece of crushed to squeeze out the water), then add various seasonings and stir vigorously. After the filling is mixed, use a spoon to take an appropriate amount of meat filling, soften it into a circle in your hand, and place it on the cutting board for later use. Husband feels enjoyable eating big meatballs, so I made ten big meatballs with these ingredients. PS. During mixing, add proper amount of flour.

[homemade in Hot Summer] Italian-style Meatballs with Rich Flavor recipe

2. Then, pour a sufficient amount of sunflower oil into the wok, and when 70 to 80% is hot, put the balls in the pan. This time the main purpose is to shape the balls.

3. The fried meatballs are placed directly on the steaming curtain of the steamer. Because there is beef in the meat and the meatballs are big, it is not good to just fry them. After setting the shape, you need to steam the fillings in the steamer.

4. After steaming, you can already smell the strong aroma of the balls, but this is not enough. The steamed meatballs must be re-fried. Until the surface of the balls is dark yellow and slightly scorched. This way the outer layer is crispy, and the meat inside is super tender.

5. This is the big meatball after re-frying. Because it takes up more space, I threw it directly on the curtain. The color is obviously darker than the steamed one.

6. Finally, pour the juice that suits your taste and it's OK!

7. The deliciousness is here! In the scorching summer, it's definitely a meal. It looks complicated, but it's actually very simple! For the sake of deliciousness, foodies can definitely do it!

Tips:
Tips:

1. It is important to add proper amount of flour when mixing stuffing, because cooking wine and eggs are added when mixing stuffing, it will be thinner after mixing, no matter how soft you are, it will be difficult to shape, adding proper amount of flour (starch is also OK) will be easier to fix Up.

2. It is very important to set the meatballs for the first frying. If it is steamed without frying, it is probably flattened. It is recommended to put the pot one by one, so that there is time to adjust the shape and the pot will not be sticky, and the effect is better.

3. One fried and steamed, one is indispensable. Frying is for outer coke, and steaming is for inner tenderness.

4. Tofu and breadcrumbs can be added or not, but personally pay more attention to details. Adding the two can make the meat inside not too dead, but honeycomb.

5. In the end, you can eat it without pouring the juice. For example, it is recommended to make some light and sweet juice to enhance the flavor. Don't make it salty.

6. It is best to serve as many as you can. I installed 6 of them, and the remaining 4 were fried directly in a fresh-keeping bag and placed in the refrigerator for freezing. Next time you can eat the thawed oil all over again. Once the juice is poured, it is not easy to freeze. 6 big balls, my husband ate 4 and a half, even I, who don’t like meatballs very much, ate one and a half.