"Sticky" Meatballs
Dec 23,2025 | Feng He Garden
- The Panade (The Secret to Tenderness)
In a large bowl, combine 50g of fresh sourdough crumbs with 60ml of whole milk. Let it sit for 5 minutes until it forms a paste. If you skip this, your meatballs will be tough. - The Meat Composition
Add the 250g beef and 250g pork to the bowl. Add the minced shallots, grated garlic, five-spice, and the egg. Season with a pinch of salt and plenty of cracked black pepper.
Mix with your hands until just combined. If you overwork the meat, you’ll end up with dense rubber balls. - The Shaping
Form the mixture into balls the size of a golf ball. Ensure they are smooth with no major cracks. Place them on a tray and chill in the fridge for 10 minutes to set the fat. If they’re warm when they hit the pan, they’ll fall apart. - The Sear (Develop the Flavor)
Heat a large stainless-steel or cast-iron skillet over medium-high heat, adding a splash of neutral oil. Once the oil is shimmering, add the meatballs. Do not crowd the pan. Sear for 2-3 minutes per side until deeply browned. Remove the meatballs from the pan. They will be raw in the middle—that’s intentional. Drain off the excess rendered fat, but keep the brown bits (the fond). - The Fortified Plum Glaze
In the same pan, add the grated ginger and chili flakes. Toast for 30 seconds until fragrant. Deglaze with the Shaoxing wine, scraping the bottom of the pan. Lower the heat to medium and stir in:
2 tablespoons Feng He Garden Black Vinegar
120ml Feng He Garden Plum Sauce
A splash of chicken stock - The Finish
Return the meatballs to the pan. Turn them gently to coat. Cover with a lid for 3-4 minutes to allow the centers to reach 71°C (160°F). Remove the lid. If the sauce is too thin, increase the heat for 60 seconds to reduce. Turn off the heat. Drop in the cold butter and swirl the pan until the glaze is glossy and glass-like. - Finishing Touch
Plate the meatballs immediately. Shower them with the fresh coriander and serve.
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