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Pan-fried meatballs recipe

Pan-fried meatballs recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

These are simple and delicious Chinese-style pork meatballs. Pork is combined with ginger, Shaoxing wine, chilli and other seasonings, then pan-fried to perfection.

2 people made this

IngredientsServes: 2 - 3

  • 200g pork, chopped until minced and fluffy
  • 1 teaspoon finely chopped ginger
  • 1/2 teaspoon salt
  • 2 teaspoons cornflour
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon Shaoxing wine
  • 1/8 teaspoon chilli powder
  • 1/8 teaspoon finely ground pepper
  • 2 tablespoons vegetable oil

MethodPrep:15min ›Cook:10min ›Extra time:10min marinating › Ready in:35min

  1. In a bowl, mix together the pork, salt, cornflour, Shaoxing wine, soy sauce, chilli powder, pepper and ginger. Let sit for at least 10 minutes to allow the flavours to combine.
  2. Using spoons, form the meat mixture into 3cm balls.
  3. Heat the oil in a frying pan over high heat until hot. Reduce the heat to medium and fry the meatballs until golden on the outside and cooked in the centre.


Shaoxing wine can be purchased in Chinese/Oriental speciality shops or online. Alternatively, you can use dry sherry instead.

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Wanjajeon (Pan-fried Meatballs in Egg Batter)

Next Monday, September 8, is Chuseok (Korean harvest/mid-autumn festival). Most Korean homes make several types of jeon (전) dishes (pan-fried battered food) for their holiday feast. Wanjajeon (완자전), egg-battered and pan-fried Korean meatballs, is among the popular choices. It&rsquos also called gogijeon (고기전).

Meatballs are calledgogi wanja (고기완자) in Korean and used in many traditional dishes such as soups or hotpots. When they are egg-battered and pan-fried, they are calledwanjajeon. To make jeon, the meatballs are gently pressed into mini patties.

As a child growing up in Korea, I loved these little egg-battered meatballs. We called them by their funny nickname &ndash dongeurangddeng(동그랑떙),meaning &ldquoa round thing&rdquo. I know it&rsquos hard to pronounce, but it is one of those words that makes you smile when said or heard. They were a favorite for packing in the school lunch boxes. Meat was a luxury in Korea back then, so it was always a special treat to have a few of these meatballs with a meal.

For the meat, I prefer to use a mixture of beef and pork, but you can also use all beef or all pork.

To achieve a smooth texture, take extra time to finely chop the vegetables and mix all the ingredients very well by hand. The meat patties can be prepared ahead of time and pan-fried on the day of serving.

Enjoy it on your Chuseok table or simply as an appetizer or side dish with any meal.

Welcome To My Online Cookbook

Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.

My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!

The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.

A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”

I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.

Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
Jenny Jones

Pan Fried Italian Style Meatballs Delicious, Pan Fried Italian Style Meatballs Paleo Whole30 friendly, plus low FODMAP. If you are sensitive to onions and garlic, rest assured that you can still eat tasty and healthy meatballs! These are great for picky eaters too! Still in Seattle, so this was clearly cooked ahead of time, but I figured I’d share my favorite meatball recipe today. I’ve only been making it weekly for several months now, and I know you’ve seen them on more than one of my WIAW posts! I’m not going to lie – the big secret to making these meatballs taste good is frying them in lots of delicious high quality fat, like Ancient Organics Ghee which has been a favorite for some time. I remember years ago my mom telling me the secret to making your cooking taste really good even if you’re not sure what you’re doing, is to add more butter than you think could possibly be legal. I’m not sure she said it using those words exactly, but I took the message pretty seriously. Taking it a step further and using ghee, which I think tastes even more awesome than butter somehow, brings out the best in any dish! These meatballs, in my opinion, are good enough to eat without sauce, over spaghetti squash, sweet potatoes, butternut, and with a side of greens, BUT they are also awesome with Rao’s Sensitive Formula Marinara Sauce , the only jarred sauce I’ve found without onions, garlic, or added sugar. Definitely worth a try if you’re looking for a low FODMAP friendly ready-to-go sauce! How to make venison meatballs for spaghetti

Making venison meatballs for spaghetti is just like making traditional Italian meatballs but with the addition of deer meat. If I’m making them exclusively for spaghetti, I do a blend of Italian sausage and fresh ground venison. The spices like basil and thyme mask the gamey flavor and especially the fennel seed.

What goes with venison meatballs?

They can be served alone as an appetizer and also as the main dish. They’re awesome in spaghetti sauce. Venison meatballs in a thick tomato based sauce with oregano, basil, thyme, onion, garlic, and a few other spices make a wonderful dinner with a side salad and garlic bread. You also can’t go wrong serving them with gravy alongside mashed potatoes.

Can you fry venison meatballs?

Yes, you most certainly can, and the crispy texture on the outside of the meatball is really good. I like to eat fried deer meatballs on a sandwich with marinara and melted mozzarella. Press the sandwich like a panini after broiling and it’s really amazing.

Pan Fried Meatballs

Tender spicy meatballs that are pan fried along wtih potato cubes and caramelised onions, these go beautifully over a simple pilau dish (like this Mung Bean Pilau) or folded in a wrap along with some chopped fresh salad.

Ingredients for Meatballs

  • 500 gm beef mince
  • 1 medium onion, chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp salt
  • 1 tsp black pepper powder
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika powder (optional)
  • 4 tbsp fresh coriander, chopped
  • 2 green chillies
  • 1 egg, lightly beaten
  • 2 heaped tbsp breadcrumbs

Other Ingredients

  • 4 potatoes, boiled, peeled and cubed
  • 1 large onions, finely sliced
  • 2 tbsp oil, or as needed
  • 2 tbsp fresh coriander, chopped
  • 1 green chilli, finely chopped
  • 1 tsp black pepper, freshly cracked
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • juice of half a lime
  • salt to taste


First, prepare the meatballs. Put the chopped onion, chillies, coriander, ginger and garlic into a food processor. Blitz to crush them. Then add the mince, salt, black pepper, cumin powder and paprika powder. Grind everything together for a minute. Turn the mixture out into a bowl and add the beaten egg plus the breadcrumbs. Use your hands to mix everything well. Cover and refrigerate for at least 2 hours or up to overnight.

Shape approximately 24 small smooth meatballs out of the mixture (if you wet your hands they will be easier to shape). Once you are done, you can refrigerate them again on a tray for just 20-30 minutes to help them hold their shape.

Heat a pan with a light drizzle of oil. Then place the meatballs in batches and cook over medium to low heat until they are brown and cooked through. You can even cover the pan midway through cooking to ensure the meatballs are fully cooked. They should take about 7-8 minutes on low heat to get cooked properly.

Remove on to a plate. In the same pan, add a little bit of oil again and saute the sliced onion until carmelised. Add the boiled potato cubes along with the chilli, salt, black pepper, lime juice, turmeric powder and cumin powder. Stir them in gently, allowing them to have direct contact with the bottom of the pan so they can crispen up and colour beautifully. If you prefer not to use potato cubes you can leave them out, or you an add any blanched vegetable of your choice.

Finally add the cooked meatballs back into the pan and let all the flavours merge together. Sprinkle the chopped coriander and garam masala just before turning off the heat.

Oven-Baked, Stovetop-Browned Meatballs

The biggest challenge with meatballs is achieving the perfect amount of brownness on the outside while ensuring that they're cooked all the way through. And of course, browning them adds a lot of wonderful complex flavor to the meatballs, so you definitely don't want to skip this step. Fortunately, browning meatballs are just the sort of thing a cast iron skillet is perfect for since you can get it nice and hot to do the browning and then transfer it directly to the oven to finish cooking.

If you're making spaghetti and meatballs, you can be simmering your sauce while the meatballs are in the oven, then add the meatballs to the sauce to let the flavors of the meat suffuse the sauce. One thing we don't recommend is simmering the sauce directly in the cast iron pan. That's because tomato sauce is acidic, and it can react with the iron and give the sauce a metallic flavor.

Another tip for browning meatballs: if you make them perfectly round, they'll be harder to brown because perfect spheres have a relatively little surface area to come in contact with the pan. If you shape your meatballs slightly oblong, and just barely flatten them a little, they'll brown more completely. You'll still have to roll them around a bit with a pair of tongs, but not as much.

How to Bake Perfect Meatballs

Pop them in the oven for 15-20 minutes at 400°F, then broil them for another 5-10 minutes to make sure they get that deliciously crispy crust like pan frying gives them. Baking them gives the meatballs a little more flavor without additional oil since you are searing the outside under the broiler in your oven. Just make sure you bake them on a really heavy-duty baking sheet like this one.

Bonus Tip: After you add the salt and pepper and mix, take a bit of the mixture (like the size of a quarter) and put it on a microwave-safe plate and microwave it until no longer pink, about 20-30 seconds. Taste it to find out if you have enough seasoning in your mixture.

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