Get ready to embark on a culinary journey that will transform your kitchen into a flavor paradise! These mouthwatering Pork Balls Gee Yok Beng are not just another appetizer - they're a crispy, juicy sensation that will have your family and friends begging for more. Imagine golden-brown meatballs with a perfect blend of savory seasonings, crisp on the outside and tender on the inside, ready to be devoured in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 500g ground pork
- 1 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 egg, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large mixing bowl, combine ground pork, minced garlic, beaten egg, soy sauce, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Add breadcrumbs to the meat mixture and knead gently until the ingredients are evenly distributed. The breadcrumbs will help bind the meat and create a lighter texture.
- Cover the mixing bowl and let the mixture rest in the refrigerator for 10-15 minutes. This will help the flavors meld and make the meat easier to shape.
- Remove the mixture from the refrigerator and begin forming uniform meatballs. Use clean hands and wet them slightly to prevent sticking. Shape the mixture into round balls approximately
- 5 inches in diameter.
- Heat oil in a large skillet or deep fryer to 350°F (175°C). Ensure there is enough oil to cover at least half the meatballs.
- Carefully place the meatballs into the hot oil, working in batches to avoid overcrowding. Fry for 4-5 minutes, turning occasionally to ensure even browning on all sides.
- Remove the meatballs when they are golden brown and crispy on the outside. Drain on paper towels to remove excess oil.
- Check the internal temperature of the meatballs with a meat thermometer. They should reach 160°F (71°C) to ensure they are fully cooked.
- Serve hot with your choice of dipping sauce, such as sweet chili sauce or a soy-based dipping sauce. Garnish with chopped green onions if desired.
Tips
- Keep your hands slightly wet when forming meatballs to prevent the mixture from sticking and help create smooth, uniform shapes.
- Don't skip the resting time in the refrigerator - this crucial step helps the flavors meld and makes the meat easier to handle.
- Use a meat thermometer to ensure the meatballs reach the safe internal temperature of 160°F (71°C).
- Fry in batches to maintain the oil temperature and prevent overcrowding, which can lead to uneven cooking.
- For extra flavor, consider adding finely chopped green onions or a touch of sesame oil to the meat mixture.
- If you prefer a healthier option, these meatballs can also be baked at 400°F (200°C) for about 15-20 minutes, turning once halfway through.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
