I won’t make meatballs. I won’t make meatballs. I won’t make meatballs.
Seriously, I won’t. I refuse to be enticed into making meatballs for my Saturday dinner. Not going to do it. Nope.
And… I failed. I failed big time. Sobs…
First thing I did yesterday when I was on my grocery run was to grab a box of corn flour. Actually, is it corn flour or corn starch? Or are they different things altogether?
And then I went to grab a pack of minced pork. Only after these did I proceed to shop for the other stuff that I would need for the rest of the week.
Anyway, this isn’t going to be a proper recipe. If you want a proper Malaysian Chinese meatballs recipe, click the link above.
But the thing is, meatballs are like pasta. There is no one definite recipe. The general idea is the meatball patty has to have meat and some other ingredients and seasoning, but if you ask ten housewives you would probably get ten different meatballs recipes. Sometimes it could be scallions or chives or parsley or onions or all of these.
As for me, two key ingredients in my meatball patty are these:
No, not really. I’m just kidding.
If my mom are to make meatballs today, she would probably be creative and add lots of stuff into her patty, but my meatball preference is probably closer to my grandma than anybody else.
To me, meatballs are like a muscle car in a drag race. You can talk all day, but the only thing that matters is that bigger the engine, the more likely you will win. You can have ABS or cruise control or reverse parking camera and it would only be dead weight to stop you from winning. It is all about raw power!
Same goes to my theory for meatballs. The more meat you have, the better your meatballs will be! Everything else is unnecessary and only serves to make your meatballs less awesome. So, my meatballs consist of only minced pork and a seasoning of light soy and pepper, and nothing else.
Don’t get me wrong. I’m not saying all you chives and parsley lovers are wrong. If you serve me meatballs with chives in the filling, they’re still awesome and I would still love them a lot (unless there’s more chives than meat in them balls). It is just that it’s not how I do things so if and when I return the favor, you won’t see those things in my meatballs. Sorry.
No, not really. I’m not sorry at all. It is what it is. Take it or leave it.
If you’re wondering where those chopped garlic and cili padi went if not into my meatballs, well… I was making a full meal. I’d love to have a dinner of meatballs and only meatballs, but we have to be sensible sometimes, don’t we? The garlic and cili padi went into a broccoli stir fry.
If you’ve noticed my somewhat unusual food arrangement, it was the work of my eight years old self. What you see here is the evil broccoli army trying to invade and corrupt the castle of meatballs a.k.a the last bastion of universal hope, and the rice is serving as a layer of moat to hold the evil army back. Unfortunately anything that comes into contact with the evil army will slowly lose power so the moat wouldn’t last very long (the sauce will seep into the rice).
Here’s where our titular hero (me) comes into play. My mission is to eat ALL the broccoli with rice before the sauce seeps into the last of the rice. Need to keep the castle of meatballs untainted until the end. We save the best for last, don’t we? And a meatball tainted with vegetable juice is no longer the best.
These scenes were usually what’s going on in my head on a regular basis when I had dinner as an eight year old.
Let me end this post before I reveal more embarrassing stuff about myself. Here, take a closer look at my meatballs.