Cantonese Meatballs
Delight your taste buds with the savory, umami-packed flavors of Cantonese Meatballs, a comforting dish that combines tender ground pork with the crunch of finely chopped water chestnuts and the aromatic essence of ginger and scallions. Perfectly seasoned with soy sauce, Shaoxing wine, and a touch of sesame oil, these meatballs are seared to golden perfection before being gently steamed or simmered in broth for a juicy, melt-in-your-mouth finish. This versatile recipe is a celebration of authentic Cantonese cooking, offering both depth of flavor and delightful texture in every bite. Whether enjoyed atop a bowl of steamed rice or alongside stir-fried vegetables, these meatballs are a guaranteed hit for family dinners or special gatherings. Perfect for fans of Asian cuisine, this easy-to-follow recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 g ground pork
- 3 stalks scallions (finely chopped)
- 6 pieces water chestnuts (finely chopped)
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp ginger (grated)
- 2 tbsp cornstarch
- 0.5 tsp white pepper
- 0.5 tsp salt
- 3 tbsp neutral oil (for frying)
- 1 cup chicken broth (optional for steaming)
Instructions
In a large mixing bowl, combine the ground pork, chopped scallions, finely chopped water chestnuts, grated ginger, soy sauce, Shaoxing wine, oyster sauce, sesame oil, white pepper, and salt.
Add the egg to the mixture and mix until well incorporated.
Sprinkle in the cornstarch and mix thoroughly until the mixture becomes sticky and cohesive. This ensures the meatballs will hold their shape.
Using your hands, form the mixture into meatballs about 1.5 inches in diameter. Wet your hands with water to prevent the mixture from sticking.
Heat a large skillet or wok over medium heat and add the neutral oil.
Sear the meatballs in batches, browning them on all sides. This should take about 2-3 minutes per side. Remove the browned meatballs and set aside.
Once all meatballs are seared, you can choose one of two cooking methods: steam or cook in broth. For steaming, place the browned meatballs in a bamboo steamer or steaming basket and steam over boiling water for 15-20 minutes. For cooking in broth, transfer the meatballs to a pot with 1 cup of chicken broth and simmer, covered, over low heat for 20 minutes.
Serve the Cantonese meatballs warm, garnished with additional chopped scallions if desired. They pair well with steamed rice or noodles.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.7 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
