Chinese Glazed Beef Meatballs

Firm yet juicy meatballs, seared for a dark, glossy crust. The reduced sauce coats the meat perfectly with deep soy and sesame notes.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 570
• Protein: 42 g
• Carbs: 14 g
• Fat: 35 g

Ingredients

• 600 g Ground beef 15% fat ( fresh )
• 1 piece Egg ( beaten )
• 2 tbsp Corn starch ( for binding )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 piece Garlic ( minced )
• 4 tbsp soy sauce ( for the sauce )
• 2 tbsp rice wine ( for deglazing )
• 1 tbsp Brown sugar ( for caramelizing )
• 1 tbsp Sesame oil ( for finishing )
• 2 tbsp Peanut oil ( for cooking )
• 1 tsp Sichuan peppercorn ( crushed )
• 15 g Fresh ginger ( grated )

Instructions

1. Meatball preparation

   In a mixing bowl, combine the ground beef with the egg, cornstarch, chopped green onion, minced garlic, grated ginger, and Sichuan pepper. Knead vigorously by hand until the texture becomes sticky and homogeneous.

2. Shaping and searing

   Form walnut-sized meatballs. Heat the peanut oil in a smoking hot pan. Sear the meatballs on all sides until a golden and crispy crust forms.

3. Glazing

   Deglaze with rice wine and soy sauce. Add the brown sugar. Let reduce over high heat: the sauce should thicken, become syrupy, and coat the back of a spoon while enveloping each meatball.

4. Finishing

   Off the heat, pour in the sesame oil to add shine and that characteristic toasted hazelnut aroma. Serve immediately while hot.

Chef's tips

• Do not overwork the meat after adding the starch, otherwise the meatballs will be tough.
• Ensure the pan is very hot before adding the meatballs to seal the juices inside.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.