These aren't your grandma's meatballs! Prepare to be amazed by the unique, tangy flavor of our Fluffy & Juicy Black Vinegar Meatballs. This easy Chinese recipe delivers tender, flavorful meatballs with a surprisingly addictive sweet and sour sauce, all thanks to the magic of black vinegar. Forget bland, dry meatballs; this recipe guarantees juicy perfection, perfect for a weeknight dinner or a special occasion. The secret lies in the perfect balance of ingredients and a simple technique that ensures maximum fluffiness.
Black vinegar adds a depth of flavor you won't find anywhere else, creating a truly unforgettable culinary experience. The subtly sweet and umami notes of the vinegar beautifully complement the richness of the meat, resulting in a dish that's both comforting and sophisticated. Ready to transform your meatball game? Let's dive into the step-by-step process to create these irresistible Fluffy & Juicy Black Vinegar Meatballs!
Tools Needed
- Frying pan
- Rubber spatula
- Bowl
Ingredients
- Minced pork
- Long green onions
- Salt
- Soy sauce
- Grated ginger
- Sake (regular)
- Potato starch
- Black vinegar
- Sugar
- Water
- Black pepper
Step-by-Step Instructions
Step 1. Prepare Ingredients & Meatball Mixture
- Cut off the ends. Use half for garnish (white onion part) and chop the other half finely.
- Make a slit in the middle of the white onion halves, remove the hard core, and thinly slice the rest.
- Rinse the sliced white onions in water to remove any tangles and make them crisp. Soak in water.
- Add salt, soy sauce, grated ginger, and plenty of sake to the minced pork. Mix well until the moisture is absorbed.
- Add the chopped green onions to the seasoned minced pork and mix thoroughly. Add potato starch and knead until well combined and stringy.
- Shape the meatballs into roughly equal-sized portions (10-12).
Step 2. Cook the Meatballs
- Heat oil in a frying pan over medium-high heat. Fry the meatballs until golden brown on both sides.
- Once golden brown, reduce the heat, and add more sake to the pan to steam the meatballs and make them fluffy.
Step 3. Make & Combine Kudzu Sauce
- Mix black vinegar, sugar, sake, soy sauce, water, and potato starch until thickened.
- Add the cooked meatballs to the kudzu sauce and mix gently.
Step 4. Serve
- Garnish with the reserved white green onions and black pepper to taste.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Adding plenty of sake to the minced meat creates fluffy, soft meatballs and removes any meaty odor.
- Using boldly cut spring onions adds a nice textural element to the meatballs.
- Steaming the meatballs with sake after frying adds flavor and enhances the fluffy texture.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 10-20g
- Protein: 20-30g
FAQs
1. Can I substitute the black vinegar with another type of vinegar?
While black vinegar provides the unique flavor profile, you can try rice vinegar or a combination of rice and balsamic vinegar for a similar tang, though the flavor will be different.
2. What kind of meat is best for these meatballs?
Ground pork is traditional and delivers the best results, but you can also use a blend of pork and beef, or even all beef, depending on your preference.
3. How do I store leftover meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in a pan or microwave.
These Fluffy & Juicy Black Vinegar Meatballs are a testament to the magic of simple ingredients and clever techniques. Enjoy the delightful balance of sweet, sour, and savory flavors in every bite, and don't be surprised if this becomes a new family favorite. So grab your ingredients and get cooking – your taste buds will thank you!