These meatballs are easy to make and taste fantastic. Pork meatballs are deep-fried until golden, then simmered in a seasoned chicken stock. Garnish with cilantro and enjoy with freshly cooked rice.
Preparation Time
15 mins
Cooking Time
26 mins
Total Time
41 mins
Calories
474 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
2 eggs
2 teaspoons salt
½ cup cornstarch
1 tablespoon water
1 teaspoon soy sauce
12 ounces ground pork
6 tablespoons vegetable oil
½ cup chicken broth, or as needed
2 spring onions, finely chopped
2 ½ tablespoons cornstarch, divided
1 (3/4 inch thick) slice fresh ginger, finely chopped
