John Myers
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Asian Meatballs with Vegetables and Yellow Rice
The perfect asian meatballs with vegetables and yellow rice recipe with a picture and simple step-by-step instructions.
Asian meatballs:
- 300 g Minced pork (unseasoned)
- 1 Onion approx. 50 g
- 1 Clove of garlic
- 1 piece Ginger approx. 25 g
- 1 Red chilli pepper
- 1 tbsp Soy sauce
- 1 tbsp Sweet soy sauce
- 0,5 tsp Salt
- 0,5 tsp Ground cumin
- 0,5 tsp Ground coriander
- 1 Strong pinch of cinnamon
- 1 Cup of peanut oil
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- 2 tbsp Sweet soy sauce
- 1 tbsp Soy sauce
- 2 tsp Food starch
Vegetables:
- 0,5 Cauliflower approx. 250 g
- 0,5 Broccoli approx. 200 g
- 1 tsp Salt
- 2 Onions approx. 100 g
Rice:
- 150 g Rice
- 0,5 tsp Salt
- 0,5 tsp Turmeric
Asian meatballs:
- Peel the onion and dice finely. Peel the garlic clove and dice very finely. Peel and finely dice the ginger. Clean, wash and finely dice the chilli pepper. Put all ingredients (minced pork, onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, soy sauce, sweet soy sauce, salt, cumin and coriander) in a bowl and mix / knead well and let rest for 15 minutes. Shape small Mettballs (approx. 2 cm diameter / approx. 24 pieces) with moistened hands, bake / deep-fry in hot peanut oil (1 cup) in a wok and place on the drainage grid.
Vegetables:
- Clean the cauliflower and broccoli and cut into small florets. Peel and quarter the onions and cut into wedges. Blanch the cauliflower and broccoli florets in boiling salted water (1 teaspoon) for about 4–5 minutes, drain through a sieve, rinse with cold water and drain well.
Rice:
- Bring 3,350 ml of water with salt (½ teaspoon) and turmeric (½ teaspoon) to the boil, stir in the rice, close the pot and cook on the lowest heat for about 20 minutes.
Asian meatballs with vegetables:
- Scoop up to 2 tablespoons of the oil from the wok, fry the onion wedges, cauliflower florets and broccoli florets in it for approx. 4 – 5 minutes / stir-fry with salt (1 big pinch), pepper (1 big pinch), sweet soy sauce (2 tbsp ) and soy sauce (1 tbsp) to taste. Mix the cornstarch (2 teaspoons) in cold water, add / stir in the wok and briefly bring to the boil / allow to thicken. Finally add / fold in the meatballs. Serve Asian meatballs with vegetables and yellow rice. Here: Garnished with half a tomato.
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