Chinese American Style Creamy Meatballs

Ingredients

In this Chinese American adaptation of Malai Kofta, the traditional Indian spices are replaced with Chinese spices to create a unique flavor profile. The creamy sauce is also modified to incorporate Chinese and American ingredients, resulting in a fusion of flavors. The cooking techniques remain similar, with the meatballs being simmered in the sauce to absorb the flavors. We alse have the original recipe for Malai kofta, so you can check it out.

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground meat (chicken, beef, or pork) 500g (1.1 lb) ground meat (chicken, beef, or pork)
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 egg 1 egg
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup chicken broth 1 cup chicken broth
• 1 cup heavy cream 1 cup heavy cream
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Spring onions, chopped Spring onions, chopped
• Sesame seeds Sesame seeds

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, soy sauce, Chinese five-spice powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
5. 5.
   Add the diced red bell pepper and cook for another 2-3 minutes.
6. 6.
   Pour in the chicken broth, heavy cream, soy sauce, hoisin sauce, and sesame oil. Stir well to combine.
7. 7.
   Return the meatballs to the skillet and simmer in the sauce for 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with chopped spring onions and sesame seeds before serving.

Treat your ingredients with care...

• Ground meat — Use lean ground meat for a healthier option. You can also mix different types of ground meat for added flavor.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes or a chopped chili pepper to the sauce.
• Serve the meatballs with steamed rice or noodles for a complete meal.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken broth.
• Make a double batch of the meatballs and freeze them for later use.
• Experiment with different garnishes such as chopped cilantro or toasted almonds.

Serving advice

Chinese American Style Creamy Meatballs are best served hot. Place the meatballs in a serving dish and pour the creamy sauce over them. Garnish with chopped spring onions and sesame seeds for added freshness and crunch. Serve with steamed rice or noodles on the side.

Presentation advice

To make the dish visually appealing, arrange the meatballs in a circular pattern on the serving dish. Pour the creamy sauce over them, allowing it to flow between the meatballs. Sprinkle the dish with chopped spring onions and sesame seeds for a pop of color. Serve with a side of steamed rice or noodles.