Friday, March 28, 2014

Cooking Lab - Parsley Mini Meatballs (豬肉小丸子+荷蘭芹)

These flavourful, moist meatballs are mind blowing delicious. My family loves when I make these. Even the pickiest kid will eat them. These are even better with kewpie mayonnaise. 

Hohoho..... make a batch and freeze them. They are the lazy solutions when your fridge is running low. Perfect for lunch boxes the next day, too.

Not tooting my own horn, these are darn tasty......

What? Save some for tomorrow.... Oops.....need to make another batch.
Good thing they are super easy to make. SUPER!!

Who is having all the fun in the Kitchen tonight??

(c) GMV - Got My Vote!



配料不算多,做法也滿簡單,最重要的是口味令人大豎姆指 LIKE!


- Pork mince 400g

- Eggs x 2
- Bread crumbs 1/2 cup
- Chopped parsley 1/4 cup
- Grated carrots 100g
- Chopped Green shallots 50g
- Soy sauce 30ml
- Mirin 20ml
- Salt and pepper to season


1. Stir in the egg, grated carrot, chopped shallots and pork mince in large bowl.

2.Season with soy sauce, mirin, salt and pepper.

3.Combine and mix well.

(Tip: definitely do not use lean pork, or your meatball will be dry and quite flavourless. I use the 60% lean pork mince.)

[Note: 真的!肉質真的很重要。我發覺很多肉店都有在肉𥚃灌水,所以煮時都有澀澀的口感]

4. Combine the chopped parsley and the breadcrumbs. Toss well.

5.Form the pork mixture into little golf-ball size.

6. Dip the mini meat balls in egg wash.

7. Coat the meat balls in the parsley breadcrumb.

8. Heat enough oil in the skillet over medium-high heat.

9. Deep-fried the meatballs until golden and caramelized.

10. Transfer to plate.Blot away the excess oil.
11. Garnish with a dollop of Kewpie mayonnaise and some green onion slices.

This is such a beautiful tapas-style snack. Enjoy!~~