Pearl Meatball Recipes

PEARL MEATBALL

Pearl Meatball image

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

Ingredients

1 cup sweet rice
1/2 lb fresh shrimp (8-10 ct.)
1/2 lb ground pork
1 tablespoon green onion, finely chopped
1 tablespoon fresh ginger, finely chopped
1 egg
4 water chestnuts, minced
1 carrot (finely grated, for decoration)
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 tablespoon cornstarch
1/2 tablespoon rice wine
1/4 teaspoon salt

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

"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE

Provided by Food Network

Categories main-dish

Time 12h45m

Yield About 18 meatballs

Number Of Ingredients 11

Ingredients

One 12-ounce piece boneless, skinless pork belly or ground pork
One 2-inch piece fresh ginger, peeled
1 shallot
1/2 cube vegetable bouillon
1 teaspoon cornstarch, plus more for rolling
1 teaspoon Chinese five-spice powder
1 teaspoon Shaoshing rice wine
Sea salt and freshly ground white pepper
1 large egg yolk, beaten
1/2 cup glutinous white rice, soaked overnight in cold water and drained
Black rice vinegar, chili oil, or soy sauce, for dipping, optional

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.

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