Pork & Rice Meatballs

Total Time

Prep: 45 min. Cook: 15 min./batch


about 4 dozen (1 cup sauce)

Updated: Jun. 27, 2023
My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS
Pork & Rice Meatballs Recipe photo by Taste of Home


  • 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
  • 3/4 cup teriyaki sauce
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons rice vinegar
  • 1 teaspoon grated lemon zest
  • 1 to 2 tablespoons Sriracha chili sauce, optional


  1. In a large bowl, combine the first 6 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 as 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.

Nutrition Facts

1 meatball with 1 teaspoon sauce: 61 calories, 1g fat (1g saturated fat), 6mg cholesterol, 240mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.