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Szechuan Lotus Root Meatballs

Flavors.of.Asia's picture
  Slightly beaten egg 1
  Chopped peeled fresh lotus root/Finely chopped canned lotus root 1⁄2 Cup (8 tbs)
  Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 1 Tablespoon
  Grated gingerroot/1/4 teaspoon ground ginger 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper/Crushed szechuan pepper 1⁄4 Teaspoon
  Ground pork/Ground beef 1⁄2 Pound
  Cooking oil 2 Cup (32 tbs) (For Deep Frying)

In large bowl combine egg, lotus root, green onion, cornstarch, soy sauce, gingerroot or ground ginger, salt, and pepper or Szechuan pepper.
Add pork or beef; mix well.
Using a rounded teaspoon of meat mixture for each meatball, carefully drop several meatballs at a time into deep hot oil (365°).
Cook 2 to 2 1/2 minutes or till deep golden brown.
Remove meatballs using a slotted spoon or wire strainer.
Drain on paper toweling.
Keep warm in 250° oven; fry remaining meatbails.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1233 Calories from Fat 882

% Daily Value*

Total Fat 99 g151.8%

Saturated Fat 25.9 g129.5%

Trans Fat 0 g

Cholesterol 374.8 mg124.9%

Sodium 1588.7 mg66.2%

Total Carbohydrates 38 g12.6%

Dietary Fiber 6.9 g27.6%

Sugars 1.1 g

Protein 49 g98.3%

Vitamin A 19.4% Vitamin C 104.5%

Calcium 12.7% Iron 28%

*Based on a 2000 Calorie diet

Szechuan Lotus Root Meatballs Recipe