Chinese Glazed Beef Meatballs
Ingredients
- 600 gGround beef 15% fat (fresh)
- 1 pcEgg (beaten)
- 2 tbspCorn starch (for binding)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 pcGarlic (minced)
- 4 tbspsoy sauce (for the sauce)
- 2 tbsprice wine (for deglazing)
- 1 tbspBrown sugar (for caramelizing)
- 1 tbspSesame oil (for finishing)
- 2 tbspPeanut oil (for cooking)
- 1 tspSichuan peppercorn (crushed)
- 15 gFresh ginger (grated)
Method
Firm yet juicy meatballs, seared for a dark, glossy crust. The reduced sauce coats the meat perfectly with deep soy and sesame notes.
- 1
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
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
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
Off the heat, pour in the sesame oil to add shine and that characteristic toasted hazelnut aroma. Serve immediately while hot.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.
