These meat balls are made of pork but this recipe applies to beef, chicken and fish and the texture is fine and crunchy(cantonese say 'song how') unlike other meat balls where the meat is not grind so fine. A dear friend introduced me to 'ACCORD' a blend of special phosphates which bind and emulsify comminuted meat. Hence it can retain moisture, flavor and juiciness of the meat protein. When cooked 'ACCORD' makes the meat emulsion softer and better adhesion and less tendency to render out. It is also very suitable for making sausages and meat loaves. Thank you Don for posting the packet of 'ACCORD' all the way from Germany and these balls are named after you.
500 gm lean pork/lean beef/chicken/fish
1 1/2 tbsp soya sauce
1/2 tsp white pepper
1 tsp sugar
1 egg white
1 tbsp sesame oil
1/4 tsp 'ACCORD'
1 tsp fine salt
1 tbsp cornflour/tapioca flour
1 tbsp water
- Mince the meat in a food processor until really fine almost like a paste.
- Transfer processed meat to the cake mixer and use the paddle, beat the meat for 10 seconds, then add in the seasonings. Beat the meat again until seasonings are well blended.
- Add in the salt, cornflour/tapioca flour and water mixture and beat until the meat feels spongy
- Heat a small pot of water. Make balls by taking a small amount of paste in your hand and squeeze the paste through the thumb and index finger to form balls. Remove ball with a spoon and put ball straight into the boiling water. Balls are cooked when they float to the top.
- Balls are now ready to eat as they are or add into noodle soup. The water used for cooking the balls can be used as stock.