Minced Pork Meatballs With Soy Sauce Soup Food

PORK, MUSHROOM AND SOY SAUCE MEATBALLS

Steps:

• Preheat the oven to a moderate heat.
• Heat the oil in a sauté pan (preferably non-stick), add the onion and garlic, and sauté, while stirring, until the onion and garlic are soft but not browned.
• Add the chopped mushrooms and sauté, while stirring, until the mushrooms are just soft.
• Allow the onion, garlic and mushrooms to cool. If you transfer the onion/garlic/mushroom mixture to a plate (which is at room temperature), 5-10 minutes cooling time is ample.
• Combine the cooled mushroom mixture, minced veal/pork, egg, breadcrumbs, soy sauce, Greek seasoning and ground ginger in a bowl and mix until the ingredients are well-combined.
• Roll the mixture into balls, slightly larger than a walnut and slightly smaller than a golf ball. You should get about 60 meatballs from the mixture.
• Place the meatballs on lightly greased oven trays, turning them over once after you place them on the trays so that they are lightly oiled on the top.
• Cover the trays loosely with aluminium foil and bake the meatballs in a moderate oven for about 45 minutes, or until they are cooked all the way through.
• Add to soup or serve with your favourite spaghetti sauce over pasta.
• Chef's Note: These meatballs can be frozen. And unless you have a super-large ravenous family or you're feeding half the neighbourhood, you may well want to freeze some of the meatballs.

MINCED PORK MEATBALLS WITH SOY SAUCE SOUP

Steps:

• Combine pork, soy sauces, white pepper, ginger, sesame oil, and water in a large bowl, mixing well to evenly disperse seasonings in the pork. Though the water is not strictly necessary, it will give the meatballs a softer texture.
• Let sit for 10-15 minutes to allow the pork to marinade in the seasonings.
• Form the pork mixture into loose bite-sized balls and set aside.
• Bring chicken stock to a boil. Once boiling, add the pork meatballs to the stock.
• When stock returns to a boil and the meatballs float to the top, the soup is done.
• Serve with a large handful of coarsely chopped cilantro.

SESAME PORK MEATBALLS WITH CHILLI NOODLE BROTH

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
• Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

PORK MEATBALLS WITH GINGER AND FISH SAUCE

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
• Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.