Chinese Meatballs Recipe

Recipe By Slurrp

Bouncy juicy beef meatballs made from ground beef blended with flavourful seasoning that are par boiled and prepared for storing or further cooking in a variety of recipes.

11 Rating -
Non Vegdiet
Chinese Meatballs

ingredients serve

Ingredients for Chinese Meatballs Recipe

  • 1 pound Ground Beef
  • 1 tablespoon Cornstarch
  • 1 teaspoon Sugar
  • 1 tablespoon Soy sauce
  • 1.50 teaspoon Salt
  • 1 teaspoon White pepper powder
  • 1 tablespoon Ground garlic
  • 1 teaspoon Chicken powder
  • 1 tablespoon Chinese cooking wine
  • 1/2 cup Mushrooms minced

Directions: Chinese Meatballs Recipe

step 1

  • STEP 1.Place 1 lb ground lean beef in the freezer for 30 minutes to bring down the temperature before running it in the food processor to further mince it.

step 2

  • STEP 2.-1)for the seasoning in a small bowl add 1 tbsp cornstarch, 1 tsp sugar, 1 tbsp soy sauce, 1 ½ tsp salt, 1 tsp white pepper powder, 1 tbsp ground garlic, 1 tsp chicken powder (optional) and 1 tbsp chinese cooking wine. Mix to combine well.

step 3

  • STEP 3.-2)place in the freezer for 10 minutes.

step 4

  • STEP 4.-3)take 1 lb ground lean beef out of the freezer. Transfer it to the food processor bowl. To this add the prepared seasoning.

step 5

  • STEP 5.-4)grind for 6 six minutes or till the beef reaches a soft and smooth texture and small white fibre strings are visible. If the beef appears dry while grinding, add a little water to moisten it.

step 6

  • STEP 6.-5)empty the ground beef into a mixing bowl and add ½ cup minced mushrooms (optional). Mix well.

step 7

  • STEP 7.-6)to shape the meatballs, wet hands thoroughly to prevent the meat from sticking. Take 1 ½ tbsp of meat and roll into a ball. Alternatively, gather a fistfull of meat in the hand and squeeze it so that it comes out through the thumb and index finger to form a ball. Scoop it off with a spoon.

step 8

  • STEP 8.-7)fill a pot with water and bring it to a simmer at 170 to 190 degrees fahrenheit where small bubbles form on the base of the pot. Do not boil the water.

step 9

  • STEP 9.-8)in a bowl fill ice water and keep it ready.

step 10

  • STEP 10.-9)add the meatballs into the simmering water gently, one at a time. Over the pot and continue to simmer the water for 3 minutes or till all the meatballs change colour and float to the surface.

step 11

  • STEP 11.-10)increase the heat to medium and bring the water to a boil.

step 12

  • STEP 12.-11)when the water comes to a brisk boil, use a slotted spoon and take the meatballs out of the water.

step 13

  • STEP 13.-12)transfer them to the bowl of ice water, in order to stop the cooking process.

step 14

  • STEP 14.-13)once the meat balls have completely cooled, they can be stored in airtight/ sealable bags and frozen for upto a month.

step 15

  • STEP 15.-14)the meatballs need to be cooked further when required. They can be boiled in a soup or pan fried.
calories per serving
68 g Fat95 g Protein21 g Carbs1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp