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Chinese Pork Meatballs

Rated as 4 out of 5 Stars

"These meatballs are easy to make and taste fantastic. Pork meatballs are deep-fried until golden, then simmered in a seasoned chicken stock. Garnish with cilantro and enjoy with freshly cooked rice."
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41 m servings 474
Original recipe yields 4 servings (8 meatballs)


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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 474 calories; 35.1 20.2 18.5 148 1318 Full nutrition

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Read all reviews 3
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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...

Delicious! Only thing different I did was add a little sesame oil. Will definitely make again!

Very good