Thursday, 24 December 2015

Chinese Meatball Recipe

Chinese Meatball 

(The dragon's head)

Meatballs is one of the biggest dish around the world and every nation has its own way to cook this dish, but meatballs originally were invented by Chinese and it still it one of the main cuisine in eastern part of China. The history of meatballs is dated back to Qin Dynasty (221 BC to 207 BC).
 Ancient Roman cookbook Apicius included many meatball-type recipes as well.
The original Dragon head is made of  pig meat and vegetables, but as found in earliest Arabic known cookbooks from pig meat to other meats which Muslims could eat as well as non Muslims.
Today we are going to share Chinese meatballs with Indian and Pakistani touch but we will try our best to keep it as close to Chinese recipe as possible and will not add too much of Indian or Pakistani flavour. Hope you will enjoy it.


1:Mince meat 1/2 kg

2: Rice 1 cup

3: Cooking Oil as needed for frying

4: Onions 1 medium (finely chopped)

5: Egg 1 (stirred)

6: Bread crumbs 2 cups

7: Soy sauce 2tbs

8: Salt to taste

9: Green chillies 3 (finely chopped)

10: Black pepper powder 1ts

11: Chinese salt 1ts

12: Corn flour 2tbs


In a pan add water and rice to boil them and rinse them once you know the rice are about 95% boiled.
Heat 2 tbs Oil and add onions, green chillies and mince meat cook well on medium flame till there is no oil and water left and mince meat is well dried, 
Add black pepper, salt, soya sauce, Chinese salt, corn flour and boiled rice mix everything really well by using your hands (washed), make the small size balls.
Heat the oil, dip the balls in stirred egg and put bread crumbs all over the balls, put the balls in well heated oil and cook on low flame till brown from all sides.
Serve with any sauce of your choice.
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