Pork & Rice Meatballs Recipe

Pork & Rice Meatballs Recipe
Pork & Rice Meatballs Recipe photo by Taste of Home
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Pork & Rice Meatballs Recipe

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My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS
MAKES:
50 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min./batch
MAKES:
50 servings
TOTAL TIME:
Prep: 45 min. Cook: 15 min./batch

Ingredients

  • 1 pound ground pork
  • 8 ounces fresh shiitake mushrooms, finely chopped
  • 3 cups finely chopped Chinese or napa cabbage
  • 1 can (8 ounces) bamboo shoots, drained and finely chopped
  • 1 medium carrot, shredded
  • 4 green onions, thinly sliced
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons minced fresh gingerroot
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups sushi or small grain rice
  • Cabbage leaves, optional
  • DIPPING SAUCE:
  • 3/4 cup teriyaki sauce
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons rice vinegar
  • 1 teaspoon grated lemon peel
  • 1 to 2 tablespoons Sriracha Asian hot chili sauce, optional

Directions

In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly.
Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs. Yield: about 4 dozen (1 cup sauce).
Originally published as Pork & Rice Meatballs in Taste of Home Christmas Annual Annual 2016, p111

  • 1 pound ground pork
  • 8 ounces fresh shiitake mushrooms, finely chopped
  • 3 cups finely chopped Chinese or napa cabbage
  • 1 can (8 ounces) bamboo shoots, drained and finely chopped
  • 1 medium carrot, shredded
  • 4 green onions, thinly sliced
  • 3 tablespoons teriyaki sauce
  • 2 tablespoons minced fresh gingerroot
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups sushi or small grain rice
  • Cabbage leaves, optional
  • DIPPING SAUCE:
  • 3/4 cup teriyaki sauce
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons rice vinegar
  • 1 teaspoon grated lemon peel
  • 1 to 2 tablespoons Sriracha Asian hot chili sauce, optional
  1. In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly.
  2. Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs. Yield: about 4 dozen (1 cup sauce).
Originally published as Pork & Rice Meatballs in Taste of Home Christmas Annual Annual 2016, p111

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