Steamed Meatball with Spinach and Eggs

This Steamed Meatball with Spinach and Eggs is a light and healthy Chinese steamed recipe packed with protein and fibre, with no added sugar. If you’re looking for simple Chinese recipes that are nourishing and easy to prepare, this is one dish you’ll want to try.

I put on quite a few pounds recently, and now I’m trying to eat lighter. For me, sugar is my number one enemy, so I try create Chinese home-style recipes with no added sugar, good protein and plenty of fibre, and rotate them regularly into my meals.

I featured this dish in my Steam to Slim series as it uses minimal oil, has no added sugar, packed with good protein with lots of fibre.

Other dishes that are light and nourishing are Steamed Egg with Fish Slices and Simple Steamed Herbal Chicken.

Steamed Meatballs with Spinach and Eggs Tutorial:

You may also love my Lemongrass Steamed Fish, Teochew Style Steam Pomfret with Beehoon or Steamed Egg with Fish Slices.

Ingredients 材料：

300 grams minced pork 300克猪碎

Seasoning 调料:

1/4 teaspoon salt 1/4 茶匙盐

2 teaspoon light soy sauce 2 茶匙生抽

1 tablespoon water 1 汤匙水

1/8 teaspoon minced ginger 1/8 茶匙姜末

1 clove garlic, minced 1 瓣蒜，切碎

1.5 teaspoon cornstarch 1.5 茶匙玉米淀粉

Few drops sesame oil 几滴芝麻油

Egg mixture 蛋液:

100 ml Chicken stock /water 100毫升鸡汤/水

2 eggs, room temperature 2个鸡蛋，室温

1/8 teaspoons salt 1/8茶匙盐

Garnish 装饰:

Toasted sesame seeds 烤芝麻

Method:

Prepare the Minced Meat

• Season the minced pork with salt, light soy sauce, minced garlic, ginger, sesame oil, and cornstarch.
• Add some water.
• Mix in one direction until the mixture becomes firm and sticky.
• You may substitute pork with minced chicken or beef.

Prepare the Vegetables

• Clean the spinach thoroughly with water. (Note: the spinach I used stays green even after steaming for 15 minutes. Other vegetables may be over cooked and turn dull with this duration. If you are using other vegetables, you may want to add the vegetables only when you add the egg mixture).

Assemble the Dish

• Place the spinach on a heatproof plate.
• Shape the minced meat into meatballs and place them on top of the spinach.

First Steam

• Bring the water in the wok to a boil.
• Steam on high heat for about 10 minutes, or until the meatballs are cooked through.

Add the Eggs

• Gently beat eggs, water/chicken stock and salt until well combined. (if you use salted chicken stock, you can omit the salt)
• Pour the egg mixture over the meatballs. Remove any air bubbles if any. (careful, the steam is very hot)
• Steam on low heat for another 5 minutes, or until the eggs are just set.

Finish and Serve

• Garnish with toasted sesame seeds.
• Serve immediately.

Cooking tips:

Mix the meat in one direction — this helps the meat bind better and gives the meatballs a springy, tender texture.

Adding water keeps the meat juicy — it give the meat a more tender texture.

Cut or portion meatballs evenly — this ensures they cook at the same rate.

Use a heatproof plate with some depth — allow enough room for the egg mixture.

Steam eggs on low heat — gentle heat keeps the eggs soft and smooth.

Do not overcook — remove the dish as soon as the eggs are just set to prevent the eggs from turning rough.

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