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Ingredients41 m servings 476 cals
Original recipe yields 4 servings (8 meatballs)
- 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.
Per Serving: 476 calories; 35.2 g fat; 20.3 g carbohydrates; 18.6 g protein; 149 mg cholesterol; 1438 mg sodium. Full nutrition
ReviewsRead all reviews 2
These were awesome! To make things a little easier on myself I did fry my meatballs in the deep fryer. We like our pork really well done. The one flavor I would have liked to see in here is sesa...