Traditional Chinese Meatballs (Chinese Style Cooking Recipe)

Traditional Chinese Meatballs (Chinese Style Cooking Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

My mother once told me this dish brings me good luck, so she wasn’t wrong there! now I’d like to share it with you.

500g Mince Beef (or Mince Pork)
1 Egg
4 Spring Onions
6 Slices Ginger
3 Cloves Garlic
2 Tbsp Soy Sauce
½ Tsp Ground Red Pepper
½ Tsp Red Peppercorns
1 Star Anise
4 Tbsp Cornflour
40ml Water Mixture
1 Tbsp Sugar
1½ Tbsp Vinegar
Salt to Taste

Finely chop 2 of the spring onions
Finely chop just 3 slices of ginger
Place mince in a mixing bowl
Add the red pepper, salt & half of the soy sauce
Add half of the cornflour & break the egg over the mixture
Add the finely chopped spring onions and ginger
Add 1 Tbsp oil, then mix
Take 1 Tbsp of the mixture and roll to form a ball
Then deep fry the meatballs in hot oil
Fry until golden
Remove from oil and drain
Then place the meatballs in a pan
Add the vinegar, the remaining soy sauce
Add the garlic, the remaining ginger and spring onions
Add the red peppercorns, star anise and sugar
Add 800ml water, stir and bring it to the boil
Cover, reduce heat to low and simmer for 30 – 40 minutes
Then remove and drain
Drain the liquid into the wok and bring it back to the boil
Gradually add the remaining cornflour mixture
Pour sauce over meatballs, garnish and serve

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This video was produced by Harris Video Productions:


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Recipes From Around Asia:
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What do you think?


  1. Hi Xiao,

    Delicious recipe! A few questions about ingredients. By 'red peppercorns' do you mean Sichuan peppercorns? And by 'ground red pepper', do you mean ground Sichuan peppercorns? Finally, what kind of vinegar do you use? Black vinegar, regular rice vinegar, or something else?


  2. @XIAO & @GINA KOWALEWSKI: Gina's right; and besides, this isn't just a great recipe, but the background music in this video combined with the graphics is emotionally charged, for me anyway. It connects. I'd like to know the name of the music and who performs it. When I say the graphics and music make an emotional connection, and for a recipe video? Yes!!

    Thomas Keller of the French Laundry Restaurant, the only American chef to have been awarded simultaneous three-star Michelin ratings for two different restaurants, three at Per Se, three at The French Laundry, and one at Bouchon, had said that in 1977 when 22 years old, he met a French chef, and the chef said, "Cooks cook to nurture people." And, it was at that time he decided to become a chef.

    Thomas Keller: "When you look at chefs, you see a similar sparkle in their eyes; they're really intense; they've got this attention to detail, and THEY'RE VERY PASSIONATE about their work. You have to have that desire to cook, the determination to make something that you feel proud to give somebody, TO HAVE THAT "EMOTIONAL CONNECTION" with somebody (like a love for hot spicy food). YOU HAVE TO BE "EMOTIONALLY ATTACHED" to what you're doing, and with food, it's very easy, because it's something that nurtures."

    When you're doing something you love, like cooking, and you see how this video is graphically presented along with this choice for background music/song, it stirs something inside you that you can't quite put you finger on it; a feeling of "ASMR", which stands for "autonomous sensory meridian response", describes a feeling of euphoric tingling and relaxation that can come over someone when he or she watches certain videos or hears certain sounds; for lack of better word, the "warm fuzzies", but that doesn't even come close to what I feel when watching this video; almost causes euphoric tears. So what I'm saying I guess is, is that I get ASMR from watching this video. Great video Xiao

    And Sharon? Although you're 3 years away, your acknowledgment wasn't the focus when this video was made, obviously. (And thank God!!)

  3. I would like to recommend that you do NOT take 57 seconds for the Introduction — the fancy video transitions etc. 60 secs is WAY TOO LONG for people to wait. They are pretty and obviously someone knows or is experimenting with video editing, but people come to this site to learn how to cook — NOT to watch a video editors choice of video transitions. I ONLY watched it because I video edit myself, and it was nice — but not appropriate for a you tube cooking channel. Next — instead of using video transitions and taking ANOTHER minute to now show the ingredients, show them ALL AT ONCE. Let the watcher decide. Visualizing the ingredients is fine — but put them ALL in one picture instead of a SLOW 60 sec intro to the ingredients. The method is good. Still your video for these meatballs should be under 3 minutes. I have a feeling that your recipes are wonderful — but very few people will put that much time into a video to try to get to the end. Hope you take this in the good spirit in which it was intended. Video was beautifully done — that's just NOT why I came to you tube — I came for a quick peek (< 3 minutes) of a Recipe instead.