Chinese Pork Meatballs recipe

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Ingredients

12 ounces ground pork
2 eggs
½ cup cornstarch
2 ½ tablespoons cornstarch, divided
2 spring onions, finely chopped
1 (3/4 inch thick) slice fresh ginger, finely chopped
2 teaspoons salt
1 teaspoon soy sauce
6 tablespoons vegetable oil
½ cup chicken broth, or as needed
1 tablespoon water

Nutrition Info

474.1 calories
carbohydrate: 20.2 g
cholesterol: 148 mg
fat: 35.1 g
fiber: 0.4 g
protein: 18.5 g
saturatedFat: 8.5 g
servingSize: -
sodium: 1318.5 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine pork, eggs, 1/2 cup plus 1 1/2 tablespoon cornstarch, spring onions, ginger, salt, and soy sauce in a large bowl. Mix well and form into 8 balls.

  2. Heat oil in a large wok over medium heat. Cook meatballs in the hot oil until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

  3. Drain all but 2 tablespoons oil from the wok. Return meatballs to the wok, add enough chicken broth to just cover meatballs. Bring to a boil. Reduce heat to low, simmer until meatballs are no longer pink in the center, about 15 minutes.

  4. Mix remaining 1 tablespoon cornstarch with water in a bowl. Stir into the wok until chicken broth thickens, 3 to 5 minutes. Transfer to a serving dish.

Recipe Yield

8 meatballs

Recipe Note

These meatballs are easy to make and taste fantastic. Pork meatballs are deep-fried until golden, then simmered in a seasoned chicken stock. Garnish with cilantro and enjoy with freshly cooked rice.

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