Servings
Font
Back
0 from 12 votes

Watercress Steamed Meatballs

Inspired by the Chinese meatballs at Dim Sum restaurants, these watercress steamed meatballs incorporate super-healthy watercress and a classic Chinese meatball recipe. 

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 172 kcal
Cuisine: Chinese

Ingredients

  • 1 pound beef chuck (do not trim fat; hand-chop or ask the butcher to coarsely grind)
  • 1/2 cup cold water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ginger (grated or finely minced)
  • 1 teaspoon scallion whites (finely minced)
  • 1 teaspoon sugar
  • 1 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil (plus 1 teaspoon, divided)
  • 1/4 teaspoon sesame oil
  • 2 teaspoons Shaoxing wine
  • 1/4 teaspoon white pepper
  • 1 1/4 teaspoons dried tangerine Peel (coarsely ground in a mortar & pestle)
  • 1/4 teaspoon coriander powder
  • 1 egg white
  • 2 bunches Fresh watercress (thoroughly washed and drained, divided)
  • 1/4 cup cilantro (finely chopped)

Instructions

    Cup of Yum
  1. In an electric mixer fitted with the paddle attachment, add the coarsely ground beef, cold water, and baking soda. Turn the mixer on slow speed for 10 minutes. If you don’t have a mixer, vigorously stir the beef and cold water with a large fork or three chopsticks for 15 minutes.
  2. You’ll see that there may be bits of fascia/meat fibers that stick to the paddle or fork as the beef is mixed. Remove these as you see them, since they can be tough and sinewy. Scrape the sides of the bowl to ensure the meat and fat are evenly incorporated.
  3. Add the ginger, scallions, sugar, salt, cornstarch, 1 tablespoon vegetable oil, sesame oil, Shaoxing wine, white pepper, dried tangerine peel, coriander powder, and egg white. Stir on medium speed for 15 minutes (or vigorously by hand for 20-25 minutes).
  4. Again, stop the mixer every 5 minutes and remove any tough fibers or membranes from the paddle attachment. These tough pieces tend to cling to the paddle during mixing.
  5. If making these watercress meatballs ahead or if you have the time, refrigerate the mixture overnight for the best flavor.
  6. When you’re ready to steam the meatballs, bring a pot of water to a boil and add 1 teaspoon vegetable oil. Take 1 bunch of watercress and blanch for 30 seconds. Drain, rinse in cold water, and squeeze out all the liquid. Very finely chop the watercress.
  7. Add the finely chopped watercress and cilantro to the meat mixture, and fold in by hand until everything is evenly incorporated.
  8. Lay down a bed of fresh watercress on a heatproof plate that you’ll use for steaming. If you want to steam in small dim sum-like batches, you can do that as well. Using oiled hands, portion the meat into 60g chunks, and roll them into round meatballs. 
  9. Set up your steamer. Once the water is boiling, steam the meatballs on high for 12 minutes.

Notes

  • Recipe makes 13-14 meatballs.

Nutrition Information

Calories 172kcal (9%) Carbohydrates 2g (1%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 52mg (17%) Sodium 602mg (25%) Potassium 287mg (8%) Sugar 1g (2%) Vitamin A 321IU (6%) Vitamin C 4mg (4%) Calcium 23mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 2g 1%
Protein 15g 30%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 602mg 25%
Potassium 287mg 6%
Sugar 1g 2%
Vitamin A 321IU 6%
Vitamin C 4mg 4%
Calcium 23mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.