Best Chinese Meatballs Recipes

CHINESE PORK MEATBALLS

Steps:

• 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.

CHINESE INSPIRED TURKEY MEATBALLS W/ DIPPING SAUCE

Steps:

• Preheat oven to 500°F. Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1 heaping tablespoon meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 12-15 minutes.
• For the dipping sauce mix together soy sauce, sesame oil, sugar and water in a bowl. Add scallions. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce. Serve meatballs with remaining sauce.

CHINESE PEARL MEATBALLS

Steps:

• Place the rice in a bowl with enough water to cover. Allow to soak 2 hours. Drain and pour onto a platter.
• Mix the ground pork, water, wine, cornstarch, soy sauce, onion, ginger, garlic, salt, and pepper in a bowl until all ingredients are evenly mixed. Divide and roll the mixture into balls 1-1/2 to 2 inches in size. Roll the meatballs in the soaked glutinous rice to coat completely.
• Line a large bamboo steamer with the cabbage leaves. Arrange the meatballs atop the cabbage leaves.
• Bring a large pot of water to a boil over high heat; place a bamboo steamer over the boiling water. Steam the meatballs until no longer pink in the center, about 30 minutes.

CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS

Steps:

• Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
• In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
• Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
• Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
• Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
• Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
• Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

CHINESE MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

CHINESE-STYLE TURKEY MEATBALLS

Steps:

• Heat the oven to 400 degrees.
• To make the meatballs: Gently mix together the meatball ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
• Arrange on a lightly oiled or parchment-lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.
• To make the dipping sauce: In a small pot, stir all the sauce ingredients together over medium-low heat until the sugar dissolves.
• Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
• Fish out the ginger and serve in small cups for dipping.

CHINESE SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
• Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
• Bring a pot of salted water to a boil and cook the pasta to al dente. Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.

CHINESE PEARL MEATBALLS

Steps:

• 1. Soaked the rice for 2 hours. Mix the rest of the ingredients with ground pork in a mixing bowl and add 1 to 1.5 cups of water. Mix well and let sit for 30 minutes.
• 2. Spread out the soaked riced onto a plate. Roll the meat into a small ball with the help of a tablespoon.
• 3. Gently roll the meatball on the plate of rice to cover the meatball. Place onto a plate that can sit inside of the bamboo steamer.
• 4. Bring 1/2 pot of water to boil and place the stacked bamboo steamer (with the plated meatballs inside) on top. Make sure there's a good seal between the pot and the steamer. Steam for 30 minutes.
• 5. Take off the steamer from the pot and let it cool. Suggestion for plating: plate the meatballs on top of a bed of shredded lettuce and surround them by green broccoli or shredded green and red bell peppers.
• 6. DIPPING SAUCE: Mix all ingredients together and serve with pearl meatballs.

CHINESE STYLE LOW CARB MEATBALLS

Steps:

• Combine ground pork, eggs, soy sauce, green onions, garlic, and ginger in a large mixing bowl; using gloves, mix together with your hands until all ingredients are incorporated well.
• Cover bowl with plastic wrap and chill in refrigerator 1 to 2 hours.
• Bring a saucepan of water to a boil.
• Using a 1 teaspoon cookie scoop or a teaspoon, form pork mixture into small meatballs.
• Cook meatballs in small batches in boiling water until they float to the top and stay there for 3 minutes. Remove cooked meatballs from water with a slotted spoon.

LEMONGRASS-COCONUT NOODLES WITH SPICY CHINESE MEATBALLS

Steps:

• Bring a large saucepan of water to a boil. Stir in the egg noodles and cook until just tender, about 8 minutes. Drain, transfer to a bowl, drizzle the sesame oil over them, toss to coat, and reserve.
• For the meatballs: Mix together the beef, pork, ginger, fish sauce, vinegar, chili flakes, peppercorns, salt, some black pepper, the scallions, garlic and egg yolk in a large bowl until well combined. Roll the mixture into 12 meatballs using your hands, wetting them if necessary.
• Heat the oil in a wok over high heat and fry the meatballs, working in batches and turning with a slotted spoon until golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Drain the wok and wipe it clean with a paper towel.
• For the sauce: Heat the peanut oil in the wok over high heat. Add the shrimp paste and stir-fry until toasted, and then stir in the lemongrass and coconut milk and boil until reduced by half, about 5 minutes. Add the fish sauce, Sriracha and cooked meatballs and briefly simmer to reheat them in the sauce. Transfer the meatballs to a plate. Toss the noodles in the sauce until well coated and hot.
• Transfer the noodles to a platter, top with the warm meatballs, and garnish with chopped cilantro sprinkled over the top. Serve immediately.

MY VERSION OF RACHAEL RAY'S CHINESE SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 375 degrees F.
• Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.
• Combine ground turkey with egg in a mixing bowl.
• Place whole grain bread in food processor and pulse into crumbs. Add crumbs to meat mixture.
• Add salt, pepper, garlic, five-spice powder, 3 chopped scallions, cilantro, and 2 tablespoons soy sauce to meat mixture.
• Form 1 1/2-inch balls and place on a baking sheet that has been sprayed with cooking spray. Roast 15 minutes, turning halfway, if the meatballs are over browning on the bottoms.
• When the meatballs are close to done and the pasta is in, spray a large skillet with cooking spray and place over high heat.
• Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes.
• Add spinach and wilt, 1 minute.
• Drain the pasta and add to the vegetables.
• Add the remaining soy sauce, about 1/3 cup, and the sesame oil.
• Toss to combine so pasta can soak up sauce, about 1 minute.
• Garnish with sesame seeds and top with lots of meatballs.

CHINESE SPICY ORANGE BEEF MEATBALLS

Steps:

• 1. In a small sauce pan, combine ground ginger, cornstarch, soy sauce, (or Bragg's Liquid Aminos), dry sherry, crushed red pepper flakes, and orange marmalade.
• 2. Ensure all ingredients are combined and allow the mixture to come to simmer for about 5 minutes. Do NOT boil!
• 3. Once the mixture has simmered for 5 minutes, remove from heat and allow to cool. This takes about 1 hour. *TIP: You can pour the mixture in a bowl and place it in the freezer for 20-25 minutes to speed up the cooling process.
• 4. In a large mixing bowl, add ground meat, zest & juice of one orange, green onions, breadcrumbs and minced garlic. *TIP: Allow ground meat to come to room temperature before handling.
• 5. Pour 1/2 of the room temperature marmalade mixture into the ground meat mixture and gently combine. Set aside the other 1/2 of the sauce for serving.
• 6. Tightly cover (with cling wrap) and allow to marinate at least 2 hours up to 24 hours.
• 7. Preheat over to 375 degrees & line a baking sheet with foil. Spray foil with non-stick spray.
• 8. At room temperature, form a golf ball size amount of meat into balls. The mixture will be slightly sticky
• 9. Once each meatball is formed, place on the lined baking sheet with space between each one.
• 10. Bake meatballs st 375 degrees for 22 minutes. Then bake at 325 degrees for 22 minutes.
• 11. Once baking is completed, immediately remove baking sheet from oven and place the meatballs into an over-safe container with a lid. Pour the remainder of the marmalade mixture over the cooked meatballs along with 1 Tbsp. Sriracha sauce and cover.
• 12. Allow the sauce at least 20 minutes to absorb before serving. A serving is 2 meatballs.

CHINESE PORK MEATBALLS

Steps:

• 1. Combine all ingredients thoroughly.
• 2. Shape into 2-inch balls.
• 3. Bake in 375 degree oven for 12-15 minutes.

CHINESE SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 375 degrees F.
• Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
• Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
• Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
• When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

CHINESE MEATBALLS

Steps:

• Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
• Make twelve meatballs.
• Heat oil in wok.
• Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
• Transfer meatballs to 5-qt saucepan; discard drippings.
• Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
• Bring to a boil.
• Reduce heat to low, cover, and simmer 30 minutes.
• Meanwhile, core cabbage. Cut base of leaves into 2" squares.
• Cut leafy tops in half.
• Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
• Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
• Add sesame oil and serve over meatballs.

CHINESE-STYLE TURKEY MEATBALLS

Steps:

• To make the meatballs: Heat the oven to 400.
• Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
• Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.
• To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.
• Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
• Fish out the ginger and serve in small cups for dipping.
• Serve them with rice and a cucumber salad for a lovely, simple dinner.

CHINESE MEATBALLS

Steps:

• Blend ingredients for meatballs and form into small bitesize balls. Blend ingredients for batter. Dip meatballs in batter and brown in pan with oil. Remove meatballs when done and keep warm. Remove all but 1 tbsp. of oil from pan. Place green peppers, pineapple chunks and chicken stock in pan and simmer 5 minutes. Blend cornstarch, sugar, pineapple juice, red wine vinegar and soya sauce in small bowl. Add to pineapple and peppers. Thicken sauce on low heat. Add meatballs to sauce and serve.