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Braised Meatballs with Potatoes and Onions

Braised Meatballs with Potatoes and Onions

Braised Meatballs with Potatoes and Onions
Braised Meatballs with Potatoes and Onions

This is my go-to dish for days when the pantry is near-empty and my mind is blank -- y'know, one of those days when you haven't hit the supermarket for a weekly grocery run yet and when you're too lazy to even think of what to cook for dinner. The meatballs can be made with ground chicken, turkey, pork or beef, or a combination of those, but I always make them with pork because I always make sure to have a supply of ground pork in the freezer for my "emergency" days.

This dish is one of my personal favourites, it just has that homely feeling about it that makes me feel all warm and cuddly inside. My children love it too, I mash up the potatoes and the meatballs and drizzle the lovely sauce over a bowl of rice and that is all that's needed to have them sit quietly at the dinner table (highly unusual! they usually take a bite, and then run off, and then back again for another bite, and run off again) and finish their dinner. Needless to say, this braised meatballs with potatoes and onions is truly a dish that comforts and satisfies. It is also very easily made with items that are staple in a chinese kitchen, with minimal prep work, is ready in less than 20 minutes and tastes even more delicious when kept overnight. You must try it for yourself!

  Braised Meatballs with Potatoes and Onions    Prep time: 10 mins   Cook time: 10 mins  Total time: 20 mins  Serves: 4      Ingredients:    For the meatballs:   400g ground Pork or chicken/turkey/beef  1 Egg (beaten)  1 tablespoon Soy Sauce  2 tablespoons Corn Flour     1 medium Potato  1 medium Yellow Onion  3 cloves of Garlic  3 tablespoons Oyster Sauce  2 teaspoons Sugar  1 teaspoon Soy Sauce  1/4 cup Water  2 tablespoons Corn Flour (mixed with 4 tablespoons water)  5 tablespoons of Vegetable Oil     Instructions:  1) Mix the ingredients for the meatballs together in a bowl, and set aside.  2) Cut the potato into slices and the yellow onion into quarters, dice up the  garlic.  3) Heat a skillet with the 4 tablespoons of vegetable oil, it may seem like a lot  but you will need it to shallow-fry the potato slices and the meatballs.  4) When the oil is hot enough, place the potato slices slowly in the skillet and  leave to fry until the colour has turned golden brown, then turn over to fry  on the other side, be sure to watch the fire, if it seems like the potato slices  are browning too quickly, turn it down to medium.  5) When the potato slices are a beautiful golden brown colour, transfer out  onto a plate lined with paper towels.  6) It is time to fry the meatballs next! Using your hands, roll out the ground  meat mixture into balls and gently place onto the same skillet of oil that  was used to fry the potato slices.  7) Fry the meatballs on each side until golden brown, about 2 minutes, and  transfer out onto a plate similar to the fried potato slices.  8) We are now done with the shallow frying part, let's get on with the braising.  I used a wok for this as I like having more space to work with, but you can  also use a large skillet.  9) Spoon out about 2 tablespoons of the oil used for the shallow-frying and  drop it onto a heated wok.  10) Throw in the garlic and onions and fry for about 30 seconds until fragrant.  11) Add the potato slices and meatballs next, together with the 1/4 cup of water.  12) When the water has come to a boil, lower the fire and let the water simmer,  then add the oyster sauce, soy sauce and sugar.  13) After the gravy has simmered for about a couple of minutes, add the  cornflour and water mixture and combine thoroughly. The cornflour should  thicken the gravy.  14) Finally, season with a dash of white pepper and garnish with some chopped  spring onions, and serve with a hot bowl of steamed white rice.

Braised Meatballs with Potatoes and Onions

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

 

Ingredients:

For the meatballs:

400g ground Pork or chicken/turkey/beef

1 Egg (beaten)

1 tablespoon Soy Sauce

2 tablespoons Corn Flour

 

1 medium Potato

1 medium Yellow Onion

3 cloves of Garlic

3 tablespoons Oyster Sauce

2 teaspoons Sugar

1 teaspoon Soy Sauce

1/4 cup Water

2 tablespoons Corn Flour (mixed with 4 tablespoons water)

5 tablespoons of Vegetable Oil

 

Instructions:

1) Mix the ingredients for the meatballs together in a bowl, and set aside.

2) Cut the potato into slices and the yellow onion into quarters, dice up the

garlic.

3) Heat a skillet with the 4 tablespoons of vegetable oil, it may seem like a lot

but you will need it to shallow-fry the potato slices and the meatballs.

4) When the oil is hot enough, place the potato slices slowly in the skillet and

leave to fry until the colour has turned golden brown, then turn over to fry

on the other side, be sure to watch the fire, if it seems like the potato slices

are browning too quickly, turn it down to medium.

5) When the potato slices are a beautiful golden brown colour, transfer out

onto a plate lined with paper towels.

6) It is time to fry the meatballs next! Using your hands, roll out the ground

meat mixture into balls and gently place onto the same skillet of oil that

was used to fry the potato slices.

7) Fry the meatballs on each side until golden brown, about 2 minutes, and

transfer out onto a plate similar to the fried potato slices.

8) We are now done with the shallow frying part, let's get on with the braising.

I used a wok for this as I like having more space to work with, but you can

also use a large skillet.

9) Spoon out about 2 tablespoons of the oil used for the shallow-frying and

drop it onto a heated wok.

10) Throw in the garlic and onions and fry for about 30 seconds until fragrant.

11) Add the potato slices and meatballs next, together with the 1/4 cup of water.

12) When the water has come to a boil, lower the fire and let the water simmer,

then add the oyster sauce, soy sauce and sugar.

13) After the gravy has simmered for about a couple of minutes, add the

cornflour and water mixture and combine thoroughly. The cornflour should

thicken the gravy.

14) Finally, season with a dash of white pepper and garnish with some chopped

spring onions, and serve with a hot bowl of steamed white rice.



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