Thursday, January 5, 2017

Asian Meat Balls

The first time I tasted these meatballs at my mother in-laws, I was blown away. They were crisp on the outside and tender and juicy on the inside. I was hooked! I've made them only a few times myself and once I added spinach instead of mushrooms. I think the key ingredient here is the cornstarch which gives it that outside texture that makes them the best, in my opinion. They keep great in the freezer as well so double the recipe to make a huge batch and freeze them in freezer bags for a quick and easy meal. 

*Note: I've played around with the temperature and have cooked them at 400 degrees for 40 minutes in the convection setting from frozen and they turned out fantastic! 


1 lb ground pork
1 cup water chestnuts, diced small
1 large egg
1 tbsp soya sauce 
1 tbsp sherry or red wine
1/4 tsp salt
1 tsp sugar
2 cloves garlic, minced
1/4 tsp ginger, minced or microplaned
2 tbsp cornstarch


1. Combine all ingredients in a bowl and mix well.

2. Form into balls, around 1 to 1.5 inches in diameter. 

3. Bake on a cookie sheet lined with parchment at 325 degrees for approximately an hour, turning once in between. 

4. Serve topped with herbs, sesame, seeds, & your choice of dipping sauce. 

Thanks for visiting! Let me know how you like this recipe in the comments­čśŐ.

Jules ❣

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