Pan-fried meatballs

    35 min

    These are simple and delicious Chinese-style pork meatballs. Pork is combined with ginger, Shaoxing wine, chilli and other seasonings, then pan-fried to perfection.

    2 people made this

    Serves: 2 - 3

    • 200g pork, chopped until minced and fluffy
    • 1 teaspoon finely chopped ginger
    • 1/2 teaspoon salt
    • 2 teaspoons cornflour
    • 1/2 teaspoon soy sauce
    • 1/2 teaspoon Shaoxing wine
    • 1/8 teaspoon chilli powder
    • 1/8 teaspoon finely ground pepper
    • 2 tablespoons vegetable oil

    Prep:15min  ›  Cook:10min  ›  Extra time:10min marinating  ›  Ready in:35min 

    1. In a bowl, mix together the pork, salt, cornflour, Shaoxing wine, soy sauce, chilli powder, pepper and ginger. Let sit for at least 10 minutes to allow the flavours to combine.
    2. Using spoons, form the meat mixture into 3cm balls.
    3. Heat the oil in a frying pan over high heat until hot. Reduce the heat to medium and fry the meatballs until golden on the outside and cooked in the centre.


    Shaoxing wine can be purchased in Chinese/Oriental speciality shops or online. Alternatively, you can use dry sherry instead.

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