- 12 ounces ground pork
- 2 eggs
- 1/2 cup cornstarch
- 2 1/2 tablespoons cornstarch, divided
- 2 spring onions, finely chopped
- 1 (3/4 inch thick) slice fresh ginger, finely chopped
- 2 teaspoons salt
- 1 teaspoon soy sauce
- 6 tablespoons vegetable oil
- 1/2 cup chicken broth, or as needed
- 1 tablespoon water
- 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.
- 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.
- 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.
- 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.
05/17/2018
recipepes.com
Chinese Pork Meatballs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
