Chinese Pearl Meatballs
Ingredients2 h 45 m servings 221 cals
- 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.
Per Serving: 221 calories; 10.9 g fat; 14.2 g carbohydrates; 14.9 g protein; 49 mg cholesterol; 583 mg sodium. Full nutrition
ReviewsRead all reviews 3
great recipe! I made this recipe without the onion (bf doesn't like onions), but everything else as written and it turned out great with good flavor. it's hard to find good Chinese food out here...