Asian meatball skewers: pecking recipe

The meatballs have that something that screams comforting and homemade food, each house has its recipe and each region its variants. In Murcia, for example, they are usually called balls - although it is a term that I do not like very much - but they have always liked more in a small format, such as these skewers of Asian meatballs. And is that the "balls" of meat are very popular in all corners of the world.

By adding different aromas to the meat mixture, very different variants of this dish can be obtained, which in this case we will prepare on a small scale to form skewers. They can be served as a snack or as a second course if the portions are large and we accompany them with a consistent garnish, such as a simple rice also flavored with Asian inspiration.


For 4 people
  • Chopped veal 440 g
  • Sliced ​​sliced ​​bread (wholemeal or white) 2
  • Milk 130 ml
  • Lemon juice and a little zest 5 ml
  • Soy sauce 15 ml
  • 1 teaspoon fresh ginger, peeled and finely grated 1
  • 2 tablespoons fresh coriander, chopped
  • Peeled and minced garlic clove without the germ 2
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander (optional)
  • Chopped cayenne (adjust quantity according to tolerance) 1
  • Egg 1
  • Ground black pepper
  • Extra virgin olive oil

How to make skewers of Asian meatballs

Difficulty: easy
  • Total time 30 m
  • Elaboration 20 m
  • Cooking 10 m
  • Repose 15 m

Chop the sliced ​​bread, cover it with the milk and let it hydrate for about 15 minutes. Discard excess liquid, transfer to a bowl and crush with a fork. Add the beef, the lemon juice and a pinch of its zest and mix a little.

Incorporate soy sauce, grated ginger, chopped fresh coriander, minced garlic cloves, ground cumin and coriander, very minced chilli and a dash of black pepper. If we like it very spicy we can leave the seeds of the chilli, otherwise, discard them. Beat the egg a little and incorporate it. Mix everything well, but without going over.

Take small portions of dough with the help of a teaspoon and form the meatballs with your wet hands. Fry in batches in a large frying pan with oil, until crisp and golden brown on the outside. Remove and reserve as they are ready.

With what to accompany the skewers

To serve the Asian meatball skewers, we string three or four units on a skewer and serve them with aromatic basmati rice, for example mixed with grated coconut, a touch of cinnamon and cumin seeds. At home we like to add fresh lime juice and serve them with soy sauce.

Tags:  Desserts Meats And Birds Fish 

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