Cantonese Meatballs Appetizers
Perfect for entertaining, these Cantonese Meatballs Appetizers are a flavorful fusion of classic Asian ingredients and satisfying textures, making them an ideal crowd-pleaser. Made with ground pork, crunchy water chestnuts, and aromatic scallions, these bite-sized delights are seasoned with soy sauce, oyster sauce, and Shaoxing wine for an authentic depth of flavor. A hint of sesame oil and a dash of white pepper elevate them to restaurant-quality perfection. Quickly pan-fried to golden brown, these meatballs are crispy on the outside and tender on the inside, ready in just 35 minutes. Serve them warm with a side of hoisin sauce for dipping, and watch as they disappear in seconds at your next party or gathering. This easy-to-make appetizer recipe is perfect for family dinners, potlucks, and holiday feasts!
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Recipe Information
Ingredients
- 500 grams ground pork
- 3 stalks scallions
- 100 grams water chestnuts
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 0.5 teaspoon white pepper
- 1 large egg
- 3 tablespoons panko breadcrumbs
- 2 tablespoons neutral cooking oil
- hoisin sauce (optional, for dipping)
Instructions
Finely chop the scallions and water chestnuts, ensuring they are small enough to incorporate smoothly into the meatball mixture.
In a large mixing bowl, combine the ground pork, chopped scallions, chopped water chestnuts, soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, sugar, white pepper, egg, and panko breadcrumbs.
Mix the ingredients thoroughly by hand or with a spatula until the mixture feels cohesive and slightly sticky.
Using your hands, roll the mixture into small, even meatballs, about 1 inch in diameter. You should get approximately 20-24 meatballs.
Heat the neutral cooking oil in a large skillet or non-stick frying pan over medium heat.
Place the meatballs into the pan in a single layer without overcrowding. Do this in batches if necessary.
Cook the meatballs for 3-4 minutes per side, turning them occasionally until they are golden brown and cooked through. The internal temperature should reach 160°F (71°C).
Transfer the cooked meatballs to a paper towel-lined plate to drain any excess oil.
Serve the meatballs warm with hoisin sauce or your preferred dipping sauce on the side.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 555 mg | 12% | |
*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.
