Chinese Pork Meatballs Recipe

Chinese Pork Meatballs Recipe

  • 12 ounces ground pork
  • 2 eggs
  • 1/2 cup cornstarch
  • 2 1/2 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
  • 1/2 cup chicken broth, or as needed
  • 1 tablespoon water
  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.
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