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Chinese Meatballs

29th March 2021 by Alan Brewer Leave a Comment

As a chef Tom Kerridge has and will always remain as one of my chef heroes. His journey to get himself fit is inspirational at the least. I think that like everyone we can slip to the right and put a little beef on which is what has happened during this turbulent COVID-19 period.

Chinese Meatballs

This is when I purchased Tom’s book ‘Lose Weight for Good’, not only for the obvious but because I know fully well that these recipes will be amazing. Was I disappointed?…..not in the slightest. In fact this is one of many recipes we as a family tried and extremely impressed with.

Chinese Meatballs

Being full of glorious vegetables ensured that my fiancé and I remained full but we did serve a little egg fried rice for the kids to make it a more complete Chinese dish. We all absolutely demolished this dish and if I were to mention we are to have this again I would not need to ask again.

For this recipe it has been tweaked ever so slightly but just as delicious.

Chinese Meatballs

Chinese Meatballs

Succulent Chinese Style Meatballs in Hoisin Sauce.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
2 hrs
Total Time 3 hrs
Course Main Course
Cuisine Chinese
Servings 4 pepple

Ingredients
  

  • 1 tsp Vegetable Oil
  • 2 Onions finely chopped
  • 750 g Beef Mince 5%
  • 1.5 tsp Chinese Five Spice
  • 1.5 tsp Bicarbonate of Soda
  • Sunflower Oil Spray
  • 1 tsp Sesame Oil
  • 1 Red Onion cut into wedges
  • 200 g Carrots thinly sliced
  • 3 garlic cloves crushed
  • 2.5 cm Fresh Ginger finely grated
  • 1 Large Yellow Pepper diced
  • 1 Large Red Pepper diced
  • 300 ml Beef Stock 1 x stock cube
  • 120 g Button Mushrooms sliced
  • 3 tbsp Hoisin Sauce
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Cornflour
  • 80 g Mangetout
  • 4 Spring Onions thinly sliced
  • Salt and Pepper to taste

Instructions
 

  • Heat the vegetable oil in a frying pan and cook the onions over a medium heat until soft and translucent, about 5 minutes. Once cooked take off the heat, add the soy sauce and cool
  • In a large bowl add the beef, cooled onions, Chinese five-spice, bicarbonate of soda and salt and pepper. Mix well and then divide into 16 meatballs. Chill for 2 hrs in the fridge.
  • Preheat the oven to 180°C. In a large frying pan spray liberally with the sunflower oil and add the meatballs. turning occasionally ensure browned all over, about 5/6 minutes. Transfer to a baking tray and cook in the oven for 10 minutes.
  • While the meatballs are cooking, heat a wok to high heat. Add the seasme oil, red onion and carrots cooking for 2 minutes. Add the garlic and ginger and cook for a further 2 minutes. Next add the peppers and cook for 4 minutes.
  • Add the mushrooms, the meatballs and half the beef stock. Follow up with the hoisin sauce and rice wine vinegar, stir and bring to a simmer.
  • Mix the cornflour with a little water to make a paste then add this to the pan with the remaining beef stock. Add the mangetout and spring onions and cook for about 4-5 minutes until the just cooked, meatballs heated through and glossy.
  • Place in warmed bowls and serve.

Notes

This incredible recipe is from Tom Kerridge and adapted slightly from his book Lose Weight For Good.
Keyword beef, meatballs, Takeaway, vegetables

Filed Under: Uncategorized Tagged With: Chinese, Meatballs, Stirfry

About Alan Brewer

Hi and welcome to Looks Good Let’s Eat.

My name is Alan Brewer, and this is my blog. My idea is to share wonderful recipes that me and my family love and adore as well as some of my hobbies along the way.

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    Hi and welcome to Looks Good Let’s Eat.

    My name is Alan Brewer, and this is my blog. My idea is to share wonderful recipes that me and my family love and adore as well as some of my hobbies along the way.

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