Simple Way to Chinese Pork Meatballs In Broth

Chinese Pearl Meatballs

Low in calories and cheap to make, these chinese flavoured meatballs are served in a clear and nourishing broth with plenty of veg, from bbc good food.

Recipe Summary Chinese Pearl Meatballs

These tasty meatballs are easy to make. Wonderful for your Chinese New Year celebration or as an addition to a holiday buffet. Some folks dye the glutinous rice with red or green for a holiday touch. Another serving idea is to whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, and garlic to taste and sprinkle over the meatballs, rice, and some steamed vegetables.

Ingredients | Chinese Pork Meatballs In Broth

½ cup uncooked glutinous (sticky) white rice, rinsed

⅔ pound ground pork

2 tablespoons water

1 tablespoon Chinese cooking wine

1 tablespoon cornstarch

1 tablespoon soy sauce

1 small onion, chopped

½ teaspoon grated fresh ginger

½ teaspoon minced garlic

½ teaspoon salt

1 dash ground black pepper

2 leaves Chinese cabbage

Directions

Place the rice in a bowl with enough water to cover. Allow to soak 2 hours. Drain and pour onto a platter.

Mix the ground pork, water, wine, cornstarch, soy sauce, onion, ginger, garlic, salt, and pepper in a bowl until all ingredients are evenly mixed. Divide and roll the mixture into balls 1-1/2 to 2 inches in size. Roll the meatballs in the soaked glutinous rice to coat completely.

Line a large bamboo steamer with the cabbage leaves. Arrange the meatballs atop the cabbage leaves.

Bring a large pot of water to a boil over high heat; place a bamboo steamer over the boiling water. Steam the meatballs until no longer pink in the center, about 30 minutes.

Info | Chinese Pork Meatballs In Broth

prep: 15 mins cook: 30 mins additional: 2 hrs total: 2 hrs 45 mins Servings: 4 Yield: 20 meatballs

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