Chinese Pork Balls Recipes

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.

Steps:

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

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
• Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
• Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.

Steps:

• Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
• Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
• Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
• Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Steps:

• Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
• Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
• Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
• Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
• Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.

Steps:

• Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs in a large bowl. Mix with hands. Add bread crumbs and ginger and mix well. Chill mixture for 1 hour.
• Shape into 1 inch balls and roll in cornstarch.
• Heat 2 inches of oil to 370 degrees in a deep skillet or large pot. Carefully drop balls into oil one at a time, a dozen per batch. Fry the balls for about 1 to 2 minutes, or until they are golden brown. Break one open to make sure it is cooked through; there should be no pink left. Drain on paper towels. Reheat oil between batches.
• Prepare the Sauce: Place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. Mix cornstarch with water and, using a whisk, stir into the boiling mixture. Cook, stirring, for 3 minutes. Then reduce heat to very low.
• Place pork balls in chafing dish and stir in enough sauce to coat.