Dry-Fried Meatballs Recipe (Gan Zha Wan Zi)

Ground pork: The main protein for the meatballs, providing a rich and savory flavor.

Egg: Acts as a binder to hold the meatballs together.

Soy sauce: Adds a salty and umami flavor to the meat mixture.

Salt: Enhances the overall taste of the meatballs.

Sugar: Provides a subtle sweetness that balances the savory elements.

Cornstarch: Helps to bind the ingredients and gives the meatballs a tender texture.

Cooking oil: Used for frying the meatballs to a golden brown.

When forming the meatballs, make sure to keep your hands slightly damp. This prevents the mixture from sticking to your hands and allows you to create smooth, evenly shaped meatballs. Additionally, when frying, avoid overcrowding the pan to ensure each meatball cooks evenly and achieves a nice golden brown color.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a mild flavor that can easily absorb the seasonings.

• ground pork - Substitute with ground turkey: Ground turkey is another lean alternative that works well in meatballs and provides a similar texture.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• egg - Substitute with chia seeds and water mixture: Mix 1 tablespoon of chia seeds with 3 tablespoons of water to form a gel-like consistency that can bind the meatballs.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and slightly sweeter alternative to soy sauce.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains but can be used in the same quantity to achieve the desired saltiness.

• sugar - Substitute with honey: Honey adds a natural sweetness and can be used in a slightly smaller quantity due to its higher sweetness level.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a slight maple flavor, which can enhance the overall taste.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• cornstarch - Substitute with potato starch: Potato starch is another gluten-free thickening agent that can be used in the same quantity as cornstarch.

• cooking oil - Substitute with olive oil: Olive oil is a healthier alternative with a rich flavor that works well for frying.

• cooking oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it suitable for frying meatballs.

• Allow the meatballs to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• For short-term storage, place the meatballs in an airtight container and refrigerate. They will stay fresh for up to 3-4 days.

• If you plan to keep them longer, consider freezing. Arrange the meatballs in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• To reheat refrigerated meatballs, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a microwave on medium power for 2-3 minutes.

• For frozen meatballs, thaw them in the refrigerator overnight before reheating. If you're in a hurry, you can reheat them directly from frozen by baking at 350°F (175°C) for 20-25 minutes, or until fully heated.

• To maintain their crispy texture, avoid reheating meatballs in a microwave if possible. Instead, use an oven or a toaster oven for best results.

• If you want to add a bit of extra flavor, consider tossing the reheated meatballs in a warm soy sauce glaze or a light teriyaki sauce before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the meatballs on a baking sheet lined with parchment paper.
  3. Cover the meatballs with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of cooking oil.
  2. Add the meatballs to the skillet.
  3. Cover the skillet with a lid to help retain moisture.
  4. Turn the meatballs occasionally, heating for about 5-7 minutes until they are hot.

• Microwave Method:

  1. Place the meatballs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, then check if they are warmed through.
  4. If needed, continue heating in 30-second intervals until hot.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the meatballs on the steaming rack.
  3. Cover and steam for about 5-7 minutes or until they are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the meatballs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine and mix the ground pork, egg, soy sauce, salt, sugar, and cornstarch.

• Frying pan: A flat-bottomed pan used to heat the cooking oil and fry the meatballs until they are golden brown and cooked through.

• Spatula: A utensil used to turn and move the meatballs in the frying pan to ensure even cooking.

• Paper towels: Used to drain excess oil from the meatballs after frying.

• Measuring spoons: Used to measure out the soy sauce, salt, sugar, and cornstarch accurately.

• Measuring cup: Used to measure the cooking oil.

• Plate: Used to place the meatballs after they are formed and before they are fried.

• Spoon: Used to scoop the mixture and help form the meatballs.

• Tongs: Optional tool to help turn the meatballs in the frying pan.

Prepare ingredients ahead: Measure and mix the ground pork, soy sauce, salt, sugar, and cornstarch in advance to streamline the process.

Use a cookie scoop: Forming meatballs with a cookie scoop ensures uniform size and saves time.

Preheat the pan: Heat the cooking oil while forming the meatballs to reduce waiting time.

Batch cooking: Fry the meatballs in batches to ensure even cooking and save time.

Drain efficiently: Use a wire rack over paper towels to drain multiple meatballs at once.