Mum’s Shortcut Tomato Meatballs with Peas | 家常番茄肉丸青豆 Recipe
- Daniel
- 2 days ago
- 2 min read
Updated: 19 hours ago
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My mum was always juggling work and home at the same time. Some days, she had the energy to cook everything from scratch. Other days, when work got overwhelming, she would take shortcuts like this.
Instead of building a tomato sauce from fresh ingredients, she would reach for a bottle of ketchup, add a bit of water, and somehow still turn it into a comforting meal that we all loved. It was quick, practical, and most importantly, it worked.
This kind of cooking reflects what many would call 家常菜, or home-style Chinese cooking. It is not about strict authenticity or complicated techniques, but about making something satisfying with what you have on hand.
Sweet and sour flavors are deeply rooted in Chinese cuisine, but in many Southeast Asian homes, ketchup became a natural substitute for balancing sweetness and acidity. It is not traditional in the classical sense, but it is very real in everyday kitchens.
I still make this today because it reminds me that good food does not need to be complicated. Whether you are short on time or just want something simple, this dish comes together quickly and delivers that same comforting flavor.
If you have never tried a ketchup-based version before, give it a go. You might be surprised how well it works.
Ingredients:
(Serve 4)
Sauce:
Tomato Ketchup Preferably Maggi, 150g
Chicken Stock Homemade, 100g
Soy Sauce, 1 TBSP
Meatballs:
Mum's Verstaile Minced Filling Homemade, 375g
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Dish:
High Quality Olive Oil, 2 TBSP
Red Onion Finely Wedged, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 2"
Green Peas Frozen, 150g
Equipment:
Cast Iron Skillet
Dutch Oven / Wok
Sauce Pot
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Please visit my "Mum's Versatile Minced Filling" page for the recipe.
Prepare the sauce
In a bowl, mix together the ketchup, chicken stock, and soy sauce until smooth.
Set aside for later use.
Shape and fry the meatballs
Roll the minced filling into small, even balls.
Heat oil in a wok or Dutch oven over medium heat.
Test the oil with a wooden chopstick. If bubbles form steadily, the oil is ready.
Carefully fry the meatballs until golden brown on all sides.
Remove and drain on a wire rack or paper-lined plate.
Cook the aromatics
In a skillet over medium heat, add olive oil.
Add the onion and season lightly with salt and pepper.
Cook until the onion softens and becomes translucent.
Add garlic and ginger and cook until fragrant.
Build the dish
Pour in the prepared sauce and stir, scraping up any bits from the pan.
Let it come to a gentle simmer.
Taste and adjust if needed. Add a little sugar for sweetness or vinegar for more tang.
Prepare the peas
Blanch the frozen peas briefly in salted simmering water until just thawed.
Drain and set aside.
Combine everything
Add the fried meatballs and peas into the sauce.
Toss gently until everything is well coated.
Let it simmer briefly so the flavors come together.
Serve
Serve immediately over rice while hot.
Shortcut, but still yummilicious...
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