Craving a breakfast that's both satisfying and surprisingly unique? Look no further than these addictive Salted Egg Meatballs! Forget your usual breakfast fare – this recipe delivers a delightful explosion of savory and umami flavors in every bite. Tender meatballs, infused with the rich, creamy essence of salted egg yolks, are perfectly complemented by a subtle hint of spice. These aren't your grandma's meatballs; they're a sophisticated yet easy-to-make breakfast treat that's guaranteed to become a new family favorite.
Prepare to be amazed by how quickly and effortlessly you can create this culinary masterpiece. The simple yet effective technique ensures perfectly cooked meatballs every time, and the recipe is easily adaptable to your preferred spice level. Ready to transform your morning routine? Let's dive into the step-by-step process and whip up a batch of these irresistible Salted Egg Meatballs!
Tools Needed
- Mortar and pestle
- Blender
- Steamer
- Frying pan
- Mixing bowls
Ingredients
- Ground pork: 400g
- Green onion root: 6 stalks
- Cilantro root: 6 stalks
- Shallots
- Fried onions: 2 tablespoons
- Ground pepper: 1/2 tablespoon
- Fish sauce: 1 tablespoon
- Seasoning powder: 1 tablespoon
- Sugar: 2 tablespoons
- Cassava root: 200g
- Salt: 1/2 tablespoon + additional for taste
- Dried bread: 10g
- Salted duck eggs: 12
- Wine: 2 tablespoons
- Sesame oil: 1 tablespoon
- Chili sauce: 2 tablespoons
- Tomato sauce: 4 tablespoons
- Tapioca starch: 2 tablespoons
- Water: approx. 8 tablespoons
- Bread
- Coriander
- Cucumber
- Pickles
- Chili leaves
Step-by-Step Instructions
Step 1. Prepare the Meatball Mixture
- finely chop green onion, cilantro, and half of the shallots. Grind the other half of the shallots.
- Grind the ground pork with green onion, cilantro, shallots, fried onions, pepper, fish sauce, seasoning powder, and sugar in a mortar and pestle.
- Squeeze the cassava root to remove excess water.
- Mix the ground pork mixture with the squeezed cassava root and dried bread crumbs.
- Refrigerate the meat mixture for 30 minutes.
Step 2. Prepare and Assemble the Meatballs
- Marinate the salted duck eggs in wine for 5 minutes, then wash thoroughly.
- Shape the meatballs, pressing a salted egg yolk into the center of each.
Step 3. Cook the Meatballs
- Steam the meatballs for 20 minutes.
Step 4. Make and Combine the Sauce
- fry shallots in oil, add the meat broth, tomato sauce, chili sauce, sugar, and seasoning powder. Simmer until thickened with tapioca starch slurry.
- Add the steamed meatballs to the sauce and heat through.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Grind the meat again for smoother meatballs.
- Use ground pork with fat for juicier meatballs.
- Ensure the cassava is very dry to prevent watery meatballs.
- Use dried bread crumbs or dry fresh bread in an air fryer at 180 degrees for 5 minutes.
- Add sesame oil to prevent sticking when shaping meatballs.
- Adjust seasonings to your preference.
Nutrition
- Calories: approximately 2800-3200
- Fat: 180-220g
- Carbs: 150-200g
- Protein: 100-120g
FAQs
1. Can I use pre-made meatballs?
Yes! This recipe works well with store-bought meatballs. Just skip the meatball-making steps and proceed directly to the salted egg yolk sauce.
2. What if I don't have salted egg yolks?
While salted egg yolks give the dish its signature flavor, you can substitute with a combination of regular egg yolks and a pinch of salt and soy sauce for a similar savory taste. However, it won't be quite the same.
3. Can I make these ahead of time?
Yes! The meatballs can be cooked and stored in the refrigerator for up to 3 days. Reheat gently before serving. The sauce is best made fresh, but can be prepared a day in advance and stored separately.
So there you have it – a quick, delicious, and surprisingly easy Salted Egg Meatballs recipe perfect for a satisfying breakfast. This recipe is sure to become a weekend staple, impressing your family and friends with its unique flavor profile. Enjoy your flavorful and unforgettable morning meal!