Feb 7, 2012

Homemade Pork and Veggie Balls

Once in a while I'm in the mood for making a batch of food that can be stored for a long time, preferably in the freezer,
For western items, mostly spaghetti sauce and flavored butter,
For Asian items, usually dumplings, sweet bean paste, and meatballs.


My pork and veggie balls can be stored in the freezer for a long time,
They're lightly seasoned in order to be utilized for all types of food later on,
However, despite the light seasoning, these meatballs are definitely packed with fresh vegetable aroma and crunchy bites.

But why spend all that effort making pork and veggie balls when I can easily pick up a big pack almost everywhere?
Safety and healthy eating of course, especially for ground meat products that intended to be stored for a long period. Who knows what weird part of meat or chemicals have been grinded together? I'm only sure about one thing, my meatballs are made with 100% freshest ingredients and no chemical traces can be found.

Ingredients (30 to 35 balls)?

3 lbs of ground pork
8 water chestnuts
3 celery roots
1 large carrot (or 3 skinny ones)
1 tablespoon of sea salt

How?

Cut off the very top and bottom of the carrot then peel it,
Cut half into tiny cubes and the other half into larger cubes,
Transfer the larger cubes into a food processor.

Cut off the tough part from the celery root,
Same as carrot, cut half into tiny cubes and the other half into larger cubes,
Transfer the larger cubs into a food processor.

Puree the big cubes along with 1 tablespoon of salt,
Remember to scoop down the side once a while to ensure all the veggie bits get blended,
When ready, set aside for later use.

Carefully peel the water chestnuts -


Water chestnut might be Asian's favorite ingredient when making food like meatballs, spring rolls, etc. Its texture adds crunchiness to the bite, creating a sense of freshness to the dish you make.

Finely chop them and mix with previously cubed carrot and celery.

Transfer the ground pork to a big container and pour in the puree,
Give it a few stir, add the veggie cubes and mix well.

Prepare a big pot of water and turn to high heat,
Form the mixture into medium balls, gently add to the hot water before boiling,
Don't overload the pot, you might have to cook them in two batches if necessary.

Remember to scoop out the dirty foamy bits during the cooking process,
Bring to a boil and turn down the heat a wee bit,
Cook for about 10 minutes, drain well and wait till the meatballs cool down completely.


I saved 15 for my parents, 12 for myself, and the remaining 4 into the oden soup,
So gonna devour them after the oden flavor soaked in!

These meatballs are perfect for Asian oriented dishes ranging from soup to stewed pot. You can re-boil, sear, or even fry them depending on the type of food you are making.
By the way, for parents trying to make their kids eat more veggies, this can be a good alternative full of carrot and celery nutrients!

Cindy's Rating: 8

2 comments:

  1. These will be so versatile! How I wish I have some in my freezer right now!

    ReplyDelete