Fried Beef Meatballs
Fried beef meatballs are crispy on the outside and tender on the inside. When you take a bite, the rich meat juice bursts in your mouth, making it an irresistible delicious snack. Let’s learn how to make this crispy and tasty dish together.
Why would you like this fried beef meatball recipe?
Simple and easy to make: The steps are not complicated, from preparing the ingredients to frying the meatballs, it's easy to get started, perfect for busy everyday cooking.
The meat is very elastic: By chopping the meat with the back of a knife and adding eggs, the beef meatballs become more elastic and have a great chew.
Full of aroma: The addition of scallions and ginger gives the meatballs a rich fragrance, and with a little sesame oil and pepper, the flavor is layered and rich.
Crispy on the outside, tender on the inside: The fried beef meatballs have a crispy outer layer and a tender, juicy inside, and every bite gives you the tenderness and crunch of the meat.
Perfect for family gatherings: This dish is especially great to share with family, and the texture and flavor of the meatballs will make everyone happy.
Which part of beef is best to use?
It is recommended to choose beef thigh or beef shoulder, as these cuts are better for making meatballs.
Beef thigh: The meat is firm, with a bit of tendon, and after chopping, it has a good chew. The meatballs made with it won’t be too dry.
Beef shoulder: This part has a moderate amount of fat. After chopping into meat paste, the meatballs turn out tender and smooth, with a satisfying bite.
What equipment is needed?
Mixing bowl: Used to mix the ground beef and seasonings, ensuring the meat mixture is even.
Pan: A deep pan suitable for frying, preferably a non-stick or deep pan that can hold enough oil.
Oil thermometer: Used to measure the oil temperature, keeping it around 180°C so the meatballs turn out crispy on the outside and tender on the inside. If you don't have a thermometer, insert chopsticks into the oil; if you see bubbles rising, it's about the right temperature.
Slotted spoon: Used to remove the meatballs after frying, to avoid excess oil staying on them.
Spoon: Makes it easy to scoop out evenly-sized meatballs, ensuring each meatball is about the same size.
INGREDIENTS
Main Ingredients
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·300g beef thigh (minced)
Additional Ingredients
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·10g green onion (chopped)
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·10g ginger (finely chopped)
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·1/2 egg
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·10g cornstarch (for binding)
Seasonings
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·6g salt
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·10ml cooking wine
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·3g pepper (adjust according to personal taste)
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·5ml sesame oil
COOKING STEP
Step 1
Mince 300g beef thigh into meat paste, using the back of the knife to make the paste thicker and more elastic.
Step 2
Chop 10g green onion and 10g ginger into small pieces.
Step 3
Place the beef paste into a bowl, add 6g salt, 10ml cooking wine, ginger, green onion, half an egg, and mix well. Marinate for 5 minutes, then sprinkle a little pepper and sesame oil, and mix again.
Step 4
Add 10g cornstarch and mix again, set aside.
Step 5
Heat oil in a pan, about half full, and heat to 60% of its temperature.
Step 6
Take the mixed meat mixture in your hand and squeeze out meatballs about 2cm in size.
Step 7
Place the meatballs into the oil one by one and fry until the color changes.
Step 8
Once the meatballs are fully cooked, take them out and plate.
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Important Tips
Don’t overmix: When mixing the beef filling, don’t mix too forcefully, just mix gently. Overmixing will cause the meatballs to not be firm enough.
Control the oil temperature: The oil temperature should be around 180°C. If the oil is too hot, the meatballs will burn on the outside and be raw inside; if the oil is too low, the meatballs will absorb too much oil.
Don’t fry too many at once: When frying the meatballs, don’t put too many in at once, as this will lower the oil temperature and cause the frying to be uneven. So fry a small batch at a time.
Shape firmly: When shaping the meatballs, apply a little pressure to make them firm and prevent them from falling apart.
Control the time: Fry until the meatballs change color and float, the outside is crispy, and the inside is fully cooked. Don’t rush to take them out.
Substitutes and Variations
Meat substitutes: Besides beef thigh, you can try using lamb or pork to make meatballs. The taste is also good, especially pork meatballs which will be more tender.
Add-ins: If you want a richer texture, you can add some shiitake mushrooms or chopped onions, which will enhance the flavor of the meatballs.
Seasoning variations: Besides the usual green onion, ginger, and garlic, you can add five-spice powder or replace salt with soy sauce to bring a fresh taste.
Frying alternatives: If you don’t want to deep fry, you can use an air fryer or choose to pan-fry, making the outside crispier and reducing the oil content.
Add some spiciness: If you like spicy food, you can add chili powder or dried chili to the meat mixture. The fried beef meatballs will have a slight spiciness, making them particularly appetizing.
Storage
Place these fried meatballs in a sealed container and store them in the fridge for 3-4 days. Alternatively, you can freeze them for 2-3 months.
Before reheating, thaw them in the fridge for a day. When eating, after thawing, heat them thoroughly in the microwave. You can also re-fry them in a small amount of oil on low heat until warm.
Serving Suggestions
Dipping sauce: The fried beef meatballs are crispy on the outside and tender on the inside. Pair them with sweet chili sauce or garlic sauce for a richer flavor. If you prefer a fresher taste, you can try pairing them with sour plum sauce or salad dressing.
With vegetables: Fried beef meatballs go great with some refreshing vegetables, such as cucumber salad or lettuce salad, which can balance out the greasiness.
As a main dish: You can put the fried beef meatballs on rice or pasta, drizzle with some sauce, and easily turn it into a complete meal.
Pairing with drinks: If you enjoy drinking, they pair well with some beer or red wine. The crispy texture of the fried beef meatballs goes perfectly with the drinks.
As a snack: It’s also a great snack for parties. Sharing it with friends, everyone will love it
FAQs:
During frying, don’t turn them too frequently. Wait until one side is set before flipping to maintain the round shape.
If you’re still worried about sticking, you can add a bit of cooking oil or a little starch to the oil to help them separate more easily.
Using a stem thermometer is the foolproof way to check if the meatballs are cooked. When the internal temperature of the meatball reaches 165˚F, they are fully cooked.
Next time, try mixing just until the meat mixture sticks together, without over-mixing, and control the oil temperature to medium heat, frying the meatballs evenly. This will result in a more tender texture.
REVIEWS
