CHINESE MEATBALLS
These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. -Pat Barnes, Panama City, Florida
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield about 6 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE
Provided by Food Network
Categories main-dish
Time 12h45m
Yield About 18 meatballs
Number Of Ingredients 11
Steps:
- Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
- Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
- Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
- Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
- Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.
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.
Provided by Mom2MMJ
Categories Chinese Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 14.2 g, Cholesterol 48.9 mg, Fat 10.9 g, Fiber 1 g, Protein 14.9 g, SaturatedFat 4 g, Sodium 582.5 mg, Sugar 1 g
PEARL MEATBALL
This is a commonly seen Chinese dish in Taiwan and also in cantonese cooking. The round meatball covered by sweet rice, which resembles a pearl. The round shape symbolizes fulfillment and success in the Chinese culture. It actually makes a very good appertizer or potluck dish!
Provided by LittleMiao
Categories Pork
Time 2h45m
Yield 18-24 meatballs
Number Of Ingredients 13
Steps:
- Wash the sweet rice and soak the rice in water for at least 2 hours. Drain the water from the rice, and spread out the rice on a plate.
- Chop up green onion, ginger, and water chestnuts (if you prefer a crunchy bite of the meatball).
- Chop up the shrimp (Or squash 3-4 ct. of shrimps, then chop up the rest into small pieces and add all to the meat).
- Mix ground pork, chopped/squashed shrimps, chopped green onion, ginger, and seasonings until well blended (and become sticky).
- From the mixed meat, form into balls about the size of ping-pong balls. Roll each meatball in the soaked sweet rice, until the meatball is well coated.
- Arrange meatballs in a steamer and steam them over high heat for 12-15 minutes. Remove and serve. (Befroe serving, decorate with a dash of grated carrot on top of each meatball).
Nutrition Facts : Calories 105.3, Fat 3.9, SaturatedFat 1.2, Cholesterol 42.8, Sodium 123.4, Carbohydrate 9.7, Fiber 0.5, Sugar 0.3, Protein 7
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- Rinse the glutinous rice under water until the water is clear. Place the glutinous rice in a medium sized bowl and cover with room temperature water. Cover and let soak for minimum 90 minutes or up to overnight.
- Place the dried shrimp in a small bowl and cover with hot water (hot from the tap is fine) and let soak for 30 minutes. Drain the shrimp , then chop the dried shrimp.
- Place the bamboo leaves in a large bowl or large pan of hot water, and place a mesh colander or plate on top to weigh them down. Let the leaves soak for at least 30 minutes. Line the inside of two bamboo steamer with the softened bamboo leaves. Trim any excess leaves that are hanging over the edge of the steamer.
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- Soak the rice in cold water for 30 minutes. After 30 minutes, drain the rice, pour it out onto a paper-towel-lined plate, and blot it dry as much as possible.
- Then make the meatballs: Combine the chicken, water chestnuts, ginger, and salt. Roll them into balls about 1 inch or so in diameter.
CHINESE PEARL MEATBALLS WITH STICKY RICE (珍珠丸子)
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4.9/5 (8)Total Time 8 hrs 25 minsCategory AppetizerCalories 188 per serving
- To start, soak the bamboo leaves by submerging them under water with the weight of a large plate. (You can do this the night before.)
- Now, soak the glutinous rice in a bowl covered with at least an inch of water above the rice for about 2 hours. While the rice is soaking, prepare the meat filling.
- Weigh about 13 ounces of lean pork and 3 ounces of pork fat. You can use the techniques from our post on How to Grind Meat without a Meat Grinder in Minutes, and hand-chop the pork very finely. It’s also fine to use store-bought ground pork, but make sure it’s 80% lean. In a large bowl, add the ground pork, water chestnuts, ginger, the scallions, water, Shaoxing wine, cornstarch, white pepper, sesame oil, sea salt, and sugar.
- Stir to combine everything well, whipping in just *one* direction for at least 5 minutes until the filling becomes fluffy and sticky. Cover and marinate in the refrigerator for 30 minutes. While the meat is marinating, prepare the steamer. Wash and trim the bamboo leaves, and use them to line the steamer.
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