Chinese Pork Meatballs

    40 minutes

    This is a very easy way to prepare delicious meatballs. Pork meatballs are shallow-fried until golden, then simmered in a seasoned chicken stock.

    46 people made this

    Serves: 3 

    • 350g pork mince
    • 2 spring onions, finely chopped
    • 1 (2cm) piece fresh ginger, finely chopped
    • 2 eggs
    • 2 teaspoons salt
    • 1/2 cup cornflour
    • 1 teaspoon soy sauce
    • 6 tablespoons oil
    • chicken stock as needed

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Combine the pork mince, spring onions, ginger, eggs, salt, cornflour (save 1 tablespoon for later use) and soy sauce in a big bowl. Mix well and form into 8 equal sized balls.
    2. Heat the oil in a wok until hot. Fry the meatballs until golden. Remove using a slotted spoon, drain and set aside.
    3. Drain all but 2 tablespoons of oil in the wok and reheat. Add the meat balls and just enough chicken stock to cover them.
    4. Bring to the boil, then turn the heat to low and simmer for 15 minutes.
    5. Mix the remaining cornflour with a little bit of water. Add to the wok and stir until the sauce has thickened.
    6. Transfer the meatballs and sauce to a dish and serve. Garnish with coriander.

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    Reviews in English (10)


    Delicious but just tweaked it a little - used a leek cut up fine instead of the Spring onions and only half the oil. Also added a teaspoon of Oregano. Made a roux with flour in the remaining oil after removing Meat and added chicken stock to this then put balls back in to finish cooking.  -  30 Aug 2014


    excellent taste the family loved them and they were easy to make thanks heaps  -  29 May 2013