These Shredded Taro Meatballs are somewhat of a retro recipe for those of us who grew up in Southeast Asia since taro is pretty common in the morning markets. It’s a humble snack but the associated family moments make these really special.
Been meaning to post this for a while now but the article was buried somewhere inside my drafts folder collecting dust. Slowly resuscitating half-written articles in my spare time and digging deep into said drafts folder. Read on for the simple recipe on how to make these shredded taro meatballs. They are incredibly easy to put together and great to munch on as snacks.
Many moons ago, my buddy Dennis told me about these taro meatballs that his grandmother used to make when he was a boy. I remember my mom made something similar once upon a time, so one afternoon Dennis and I got together for a show-and-tell and compared notes. He taught me how to make this and it was somewhat close to what I had tasted before when my mom used to make them.
I was especially moved when Dennis shared the story of how his grandmother would often make these for him because she knew these yam meatballs were his fave. I am a big sucker for stories of food being associated with memories of family bonding and time spent together with loved ones. It’s like an intimate tradition and for me, a representation of the ultimate gesture for showing affection. No surprise there, considering that ‘Acts of Service’ is my primary language of love.
So the thing about taro is, this crunchy underground root has more calories than potatoes. Their calorie value chiefly comes from complex carbohydrates and its very low in fats and protein. Taro is also free from gluten, and carry high-quality phyto-nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins. In addition, this root has very good amounts of potassium, an important component of cell and body fluids that help regulate heart rate and blood pressure.
Shredded Taro Meatballs
1-2 Taros
250g Ground Pork
2 Tbs Cornstarch
1 Egg
Salt
White Pepper
Oil for deep-frying
Using a mandolin or grater (watch your fingers!), shred taro into thin shreds and combine in a mixing bowl with the rest of the ingredients. Shape into golf ball-sized meatballs and deep fry them in batches until the exterior is golden and crispy. Drain from oil and serve while hot. Optional: Garnish with sliced scallions and for added flavor, dab on a bit of Yuzukoshō and/or Shizoume pastes. Or slather on Sriracha for a spicy kick, if desired.
One of my favorite activities is to make food for friends to express my fondness and appreciation towards them. Gathering together over food (and drinks!) and yakking away is meaningful for me. Being the sentimentalist that I am, I remember many occasions like this and hold them dearly in my otherwise stony-cold heart. Just kidding about the stony-cold part; I am a big cheesy sap. Really.
What are some of your fave food memories with family or friends?
Nomz,
MB.
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