Ok so maybe the title doesn’t make you want to run into the kitchen and make this right now. But you should! It’s economical, healthy, and quick. Well, I’m stretching the truth a little. It’s not quick if you are just now making the fish balls and then decide to make three other varieties of meatballs at the same time. Who would do that? Me—at midnight.
Let’s pretend for a second that you bought the Asian meatballs already made, frozen, at your local Asian market. Now it’s easy. You know that chicken bone broth you just made from the post before this one? This is where it comes in handy. Defrost some, put it in a pot with some frozen meatballs, simmer until hot, add some ramen noodles, then add toppings and you have a meal. Toppings can be whatever you like, but this was the first time I put in a soft boiled egg and it was good! I had some cucumbers and carrots. I used my new toy, the julienne peeler and it took seconds to shred the veggies and plop them in the bowl. I bought some Japanese spice stuff while I was at the Asian market so I sprinkled some on top, but really I could have put a few drops of sriracha and it would have worked out.
So…do you even want to know how to make these little fish balls? Well I’m going to tell you, and you’re going to love them. Your fish hating children may not, so don’t expect miracles, but that’s where the other three varieties come in.
- 1 lb white fish meat
- 1 lb raw shrimp
- 2 tbsp tapioca starch
- 1 tsp sea salt
- ½ tsp pepper
- Heat a pot of water to boiling.
- Put everything in the food processor and process to a gooey pasty mess.
- Drop the fish ball mixture into the boiling water, 1 little rounded teaspoon at a time and cook for about 2 minutes.
- Remove with a slotted spoon and set aside while you finish cooking the whole batch.