Chinese Meatballs
Savor the irresistible flavors of authentic Chinese cuisine with these succulent Chinese Meatballs. Made with tender ground pork and infused with the perfect balance of soy sauce, sesame oil, Shaoxing wine, garlic, and ginger, these meatballs are packed with aromatic depth and umami goodness. The addition of green onions, panko breadcrumbs, and a hint of white pepper gives them a light yet satisfying texture, while a quick pan-fry creates a beautifully golden crust. Ready in just 35 minutes, these meatballs are perfect as an appetizer, a main dish served with steamed rice, or a crowd-pleasing addition to your next Asian-style feast. Whether you're planning a family dinner or a casual gathering, these Chinese Meatballs are your ticket to a flavorful, homemade culinary adventure.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 stalks Green onions (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 large Egg
- 4 tablespoons Panko breadcrumbs
- 1 tablespoon Cornstarch
- 0.5 teaspoons Salt
- 0.25 teaspoons White pepper
- 3 tablespoons Cooking oil (for frying)
Instructions
In a large mixing bowl, combine the ground pork, soy sauce, sesame oil, and Shaoxing wine. Mix well to combine.
Add the finely chopped green onions, minced garlic, grated ginger, egg, panko breadcrumbs, cornstarch, salt, and white pepper to the bowl.
Using your hands or a spatula, mix the ingredients thoroughly until they are well combined and form a cohesive mixture.
With lightly oiled hands, shape the meat mixture into 1.5-inch meatballs, about the size of a golf ball. Place them on a tray or plate lined with parchment paper.
Heat a large skillet or wok over medium heat and add the cooking oil.
Once the oil is hot, carefully add the meatballs in batches, making sure not to overcrowd the pan. Fry each meatball for 3-4 minutes on each side, until golden brown and cooked through.
Use a slotted spoon to remove the cooked meatballs from the pan and place them on a paper towel-lined plate to drain any excess oil.
Serve the meatballs immediately with steamed rice, dipping sauce, or as part of a larger Chinese-style meal.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 209 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 300 mg | 6% | |
*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.
