Shanghai Meatballs

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Rated 4 stars out of 5
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Total Time:
1 hr 10 min
Prep
45 min
Cook
25 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1/4 pound regular-firm tofu, drained
  • 3/4 pound ground pork
  • 1/4 pound ground beef
  • 1 egg yolk, lightly beaten
  • 2 tablespoons hoisin sauce
  • 1 teaspoon minced gingerroot
  • 1 teaspoon minced garlic
  • 1 teaspoon minced green onion
  • 1 teaspoon minced jalapeno
  • Salt
  • Pepper
  • 4 cups canola oil, for frying
  • 2 tablespoons peanut oil
  • 10 shiitake caps, finely sliced
  • 1 cup finely sliced carrots
  • Salt and freshly ground black pepper
  • 1/2 pound Napa cabbage, shredded
  • 1 cup chicken stock or canned low-sodium chicken broth
  • 2 tablespoons rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 cup bias-cut green onions
  • 2 teaspoons cornstarch dissolved in 1 tablespoon of water

Directions

Mash the tofu in a large bowl, then place in a small piece of cheesecloth. Wring the excess liquid from the tofu and discard. Return the tofu to the bowl. Add the pork, beef, egg, hoisin sauce, ginger, garlic, green onion, and jalapeno to the bowl and mix well. Season with salt and pepper. Form the mixture into 12 equal-sized meatballs and set aside. In a medium, heavy pot set over high heat, heat the oil to 350 degrees F.

Deep-fry the meatballs until brown on all sides in canola oil, about 3 to 4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. In a wok over high-heat, heat 1 tablespoon of peanut oil. Add the mushrooms, carrot, salt, pepper and cabbage and cook, stirring, until tender, about 2 minutes. Add the meatballs, chicken broth, rice wine, soy sauce, and sesame oil. Reduce the heat to medium, cover, and cook for 15 minutes. Add the green onions and cornstarch slurry, and return to a boil, stirring well. Cook until thickened, and serve.

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Newest Ratings and Reviews

Read all 1 reviews

  • on October 30, 2007

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    We all liked the dish. At first, I avoided it becasue it looked like a lot of work. It really wasn't.

    The meatballs were easy. Be sure to mash the tofu up really well. Really kill it. I had chunks of tofu in the meatballs, which I didn't like. I also made the balls a lot smaller- walnut sized. They were easier to eat, and cooked faster.

    We liked the veggie mix, except that we all agreed that less carrot and more cabbage would suit us better. We also agreed that the strong flavors would stand up to the addition of bamboo shoots and water chestnuts.

    All in all, excellent. I will certainly make it again!

    people found this review Helpful.
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