Pork & Rice Meatballs

Total Time Prep: 45 min. Cook: 15 min./batch
Yield about 4 dozen (1 cup sauce)
Test Kitchen Approved
My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS

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 zest
  • 1 to 2 tablespoons Sriracha chili sauce, optional

Directions

  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.

My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS
Recipe Creator

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