Recipe: Asian Honey Ginger Meatballs (2024)

FAQs

What is Vietnamese meatball made of? ›

The texture is smooth, compact and packed with unbelievable flavors: Thai chilies, ginger, garlic, cilantro and fish sauce are mixed with ground beef to form perfect little round balls that will then be dressed or dipped into a sweet and spicy hoisin sauce.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Some of the Bò Viên brands you would find at Asian stores are very chewy due to the hàn the (borax) that is added. In oriental cooking, hàn the used as a cooking ingredient is to add a firm rubbery texture to the food, or as a preservative.

Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

Meat-based dishes

Bulgogi literally means "fire meat". Variations include pork (Dweji bulgogi), chicken (Dak bulgogi), or squid (Ojingeo bulgogi). Dak galbi (닭갈비): Though galbi means ribs, this does not use the ribs of chicken. Chunks of marinated chicken are stir-fried with vegetables and tteok (rice cake).

Eggs: Eggs keep the meatballs from drying out and they act as a binding agent, which means they help hold the ingredients together. Cheese: You'll need a cup of freshly grated Romano cheese.

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

Sicilian meatballs, on the other hand, are typically made from a combination of ground beef and ground pork, along with ingredients like garlic, onion, parsley, breadcrumbs, and sometimes even pine nuts and raisins. They are often served in a tomato sauce or a sweet and sour sauce made from vinegar and sugar.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Do you rinse meat after baking soda? ›

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.

Our iconic beef and pork meatballs topped with melted mozzarella and cheddar cheese, covered in our signature marinara sauce.

Made with mushrooms, walnuts, and black beans, they're crisp on the outside, tender in the middle, and full of savory flavor. These vegan meatballs are the best I've tried. They're intensely flavorful, made with roasted mushrooms, a mix of savory spices, and balsamic vinegar for tang.