Nanjing Meatballs (fried pork meatballs) recipe - ingredients, nutrition and when to eat it
Nanjing Meatballs are Chinese meatballs made with ground pork, fried until crisp, and stir-fried with vegetables in a thick sauce.
Nanjing Meatballs are Chinese meatballs made with ground pork, fried until crisp, and stir-fried with vegetables in a thick sauce. They’re savory and filling, and taste especially good with rice for lunch or dinner.
Chinese · 35 minutes to cook
Nutrition (per 441g serving): 574.1 kcal · protein 28.2g · carbohydrate 28.6g · fat 37.7g · sodium 1331.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Knead the meatball mixture thoroughly in one direction so it holds its shape when fried or cooked.
Tips: After adding the meatballs to the pan, avoid turning them often during the first 1–2 minutes so the surface doesn’t break apart.
Tips: Stir the starch slurry again before adding it so the settled starch is evenly incorporated.
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Ingredients (1 serving)
- Ground pork — 120 g
- Onion — 40 g
- Carrot — 20 g
- Bell pepper — 25 g
- Mushrooms — 30 g
- Green onion — 10 g
- Garlic — 1 pc
- Ginger — 3 g
- All-purpose flour — 1 Tbsp
- Potato starch — 1 Tbsp
- Cooking oil — 2 Tbsp
- Soy sauce — 2 tsp
- Oyster sauce — 2 tsp
- Sugar — 1 tsp
- Water — 120 ml