I found out years ago when making fish paste for stuffed vegetables (yong tau foo) and fish balls for my restaurant that you can often achieve this bounciness without the pounding, so here’s another recipe, this time for Beef Balls, that also yields the same result.

By the way, I don’t own a food processor hence why my steps are for a Thermomix or Thermocook but since I’m really only using the food processing and dough mixing function in these units, you should be able to replicate the steps with a regular food processor plus dough mixer.

Beef Meatballs Recipe

INGREDIENTS:

• 500g beef mince, kept in freezer for 1 hour before use
• 1 tsp fish sauce
• ¾ Tbsp chicken powder
• ⅔ tsp sugar
• 1 tsp pepper
• 2 Tbsps tapioca flour
• 1 tsp baking powder
• 50ml water
• 1 tsp oil

• Water for boiling

METHOD:

1. Combine all ingredients in a Thermomix or Thermocook. Process for 30 seconds at Speed 9. If using a food processor, increase processing time to 1 minute, on high speed.
2. Change to kneading function and knead for 1 minute.
3. Half-fill a pot with water and bring to a boil.
4. Using your hand, squeeze the mixture between your thumb and index finger, mould into balls and using a spoon, drop them into the water.
5. Cook until they float to the surface, then continue cooking for another 3-4 minutes. Remove with a slotted spoon and set aside. Repeat with rest of mixture.
6. Beef balls can be chilled or frozen until use, and they are traditionally served with beef broth and noodles.

The post How to Make Beef Meatballs first appeared on Jackie M..

Scallop-stuffed Meatballs Recipe

INGREDIENTS:

• 250g chicken mince
• 350g boneless fish fillets (Basa)
• ½ onion (or equivalent amount of dried onion)
• 1-2 Tbsps tapioca starch (or cornstarch)
• 1 Tbsp chicken powder
• 1 tsp pepper
• ½ cup scallops, cut in half, seasoned with pinch of pepper and chicken powder and drenched with tapioca starch
• Oil for deep-frying

METHOD:

1. Combine chicken mince, fish and onion in food processor, pulse until smooth.
2. Transfer into mixing bowl and add all other seasoning ingredients.
3. Heat oil in wok to between 180-200°C.
4. Wrap each piece of scallop with a spoonful of mince, then drop into oil.
5. Fry for about 5 minutes or until done; remove with slotted spoon and drain on paper towels.

The post How to Make Scallop-stuffed Meatballs first appeared on Jackie M..