Burmese Meatballs in Tomato Sauce (အသားလုံး ခရမ်းချဉ်သီးချက်)
Burmese Meatballs in Tomato Sauce (အသားလုံး ခရမ်းချဉ်သီးချက်)
Ingredients
For the Meatballs
- 500 grams pork mince
- 1 egg
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, minced
- 2-3 stalks spring onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon corn starch
- 1/4 cup coriander, chopped
For the Sauce
- 3-4 tablespoons oil, for frying and sautéing, as needed
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, minced
- 1 medium onion, chopped
- 3-4 dried red chilies
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 3 medium tomato, chopped
- 1 tablespoon fish sauce
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup coriander, for garnish, chopped
Instructions
- 1
In a large bowl, combine the pork mince, egg, 3 minced cloves of garlic, 1 minced thumb-sized piece of ginger, and 2-3 finely chopped stalks of spring onion. Add 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of corn starch. Finally, add 1/4 cup of chopped coriander. Mix all the ingredients thoroughly by hand until they are well combined and sticky. Form the mixture into small, round meatballs.
⏱️ 15 min
- 2
Heat 3-4 tablespoons of oil in a pan over medium-high heat. Once the oil is hot, carefully place the meatballs into the pan. Pan-fry the meatballs until they are golden brown on all sides (about 5-7 minutes). Remove the fried meatballs from the pan and set them aside.
⏱️ 10 min
- 3
In the same pan (with any remaining oil from frying the meatballs, or add more if necessary), add 3 minced cloves of garlic, 1 minced thumb-sized piece of ginger, 1 chopped medium onion, and 3-4 dried red chilies. Sauté the ingredients until they are fragrant and the onions have softened (about 5 minutes).
⏱️ 5 min
- 4
Stir in 1/2 teaspoon of turmeric powder and 1/2 teaspoon of chili powder, mixing well to combine with the aromatics (about 1 minute).
⏱️ 1 min
- 5
Add 3 chopped medium tomatoes to the pan. Pour in 1 tablespoon of fish sauce and 1 cup of water. Season with 1 teaspoon of sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir all the sauce ingredients together.
⏱️ 3 min
- 6
Cover the pan and let the sauce simmer for 15 minutes, or until the tomatoes have broken down and the sauce has thickened to your desired consistency.
⏱️ 15 min
- 7
Add the previously fried meatballs back into the simmering sauce. Gently stir to ensure the meatballs are fully coated with the sauce. Cook for another 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 8
Garnish with fresh coriander before serving. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burmese Meatballs in Tomato Sauce (အသားလုံး ခရမ်းချဉ်သီးချက်)
For the Meatballs
- 500 grams pork mince
- 1 egg
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, minced
- 2-3 stalks spring onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon corn starch
- 1/4 cup coriander, chopped
For the Sauce
- 3-4 tablespoons oil, for frying and sautéing, as needed
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, minced
- 1 medium onion, chopped
- 3-4 dried red chilies
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 3 medium tomato, chopped
- 1 tablespoon fish sauce
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup coriander, for garnish, chopped
Instructions
- 1
In a large bowl, combine the pork mince, egg, 3 minced cloves of garlic, 1 minced thumb-sized piece of ginger, and 2-3 finely chopped stalks of spring onion. Add 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of corn starch. Finally, add 1/4 cup of chopped coriander. Mix all the ingredients thoroughly by hand until they are well combined and sticky. Form the mixture into small, round meatballs.
⏱️ 15 min - 2
Heat 3-4 tablespoons of oil in a pan over medium-high heat. Once the oil is hot, carefully place the meatballs into the pan. Pan-fry the meatballs until they are golden brown on all sides (about 5-7 minutes). Remove the fried meatballs from the pan and set them aside.
⏱️ 10 min - 3
In the same pan (with any remaining oil from frying the meatballs, or add more if necessary), add 3 minced cloves of garlic, 1 minced thumb-sized piece of ginger, 1 chopped medium onion, and 3-4 dried red chilies. Sauté the ingredients until they are fragrant and the onions have softened (about 5 minutes).
⏱️ 5 min - 4
Stir in 1/2 teaspoon of turmeric powder and 1/2 teaspoon of chili powder, mixing well to combine with the aromatics (about 1 minute).
⏱️ 1 min - 5
Add 3 chopped medium tomatoes to the pan. Pour in 1 tablespoon of fish sauce and 1 cup of water. Season with 1 teaspoon of sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir all the sauce ingredients together.
⏱️ 3 min - 6
Cover the pan and let the sauce simmer for 15 minutes, or until the tomatoes have broken down and the sauce has thickened to your desired consistency.
⏱️ 15 min - 7
Add the previously fried meatballs back into the simmering sauce. Gently stir to ensure the meatballs are fully coated with the sauce. Cook for another 5 minutes to allow the flavors to meld.
⏱️ 5 min - 8
Garnish with fresh coriander before serving. Serve hot.
⏱️ 1 min