Chinese Pearl Meatballs

3
Mom2MMJ 1

"These tasty meatballs are easy to make. Wonderful for your Chinese New Year celebration or as an addition to a holiday buffet. Some folks dye the glutinous rice with red or green for a holiday touch. Another serving idea is to whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, and garlic to taste and sprinkle over the meatballs, rice, and some steamed vegetables."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 45 m servings 221 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 583 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the rice in a bowl with enough water to cover. Allow to soak 2 hours. Drain and pour onto a platter.
  2. Mix the ground pork, water, wine, cornstarch, soy sauce, onion, ginger, garlic, salt, and pepper in a bowl until all ingredients are evenly mixed. Divide and roll the mixture into balls 1-1/2 to 2 inches in size. Roll the meatballs in the soaked glutinous rice to coat completely.
  3. Line a large bamboo steamer with the cabbage leaves. Arrange the meatballs atop the cabbage leaves.
  4. Bring a large pot of water to a boil over high heat; place a bamboo steamer over the boiling water. Steam the meatballs until no longer pink in the center, about 30 minutes.

Reviews

3

Excellent recipe! Tastes like the ones I get in Chinatown.

great recipe! I made this recipe without the onion (bf doesn't like onions), but everything else as written and it turned out great with good flavor. it's hard to find good Chinese food out here...

I made this recipe for a Chinese Lunar New Year party and they disappeared in minutes. Everyone loved them! I didn't have fresh ginger or garlic on hand, so I used powdered. I also substituted d...