The Most Versatile Meat Ba
This most basic Chinese Meat Ball is based on finely chopped Pork. By varying the size and adding other Meats, flavorings and ingredients, as well as varying the shape, you can get a larger version (Lion”s Head) good as a major dish steamed with Cabbage Leaves, some quite small balls that work perfectly as appetizers with drinks, and variations combining with Lamb, Beef and so on. The varieties are endless and they freeze well, so one might consider making a quantity and freezing for emergencies when a quick meal is needed.
Meat Balls – Plain
2 pounds ground Pork
1 tablespoon Shao Xing Chinese Wine
2 teaspoons Sugar
2 tablespoons Soy Sauce
2 heaping tablespoons Conrstarch1 teaspoon Salt
1 tablespoon fresh Ginger Root, minced finely, optiona
2 – 3 tablespoons Vegetable Oil
Mix all ingredients thorougly. Shape into balls about an inch to 1½ inches in diameteer.
Heat a wok or frying pan until it is hot. A flat frying pan works best here. When the pan is hot, put in the Oil. When he Oil is hot, put in the Meat Balls and fry about five minutes over medium fire. Turn and fry another five minutes on the other side. They are done when they are well browned all over. Adapted from Buwei Yang Chao, who used Lard for the frying Fat and did not use Ginger. I however feel almost everything goes better with Ginger.