Chinese Pork Meatballs

    40 min

    These meatballs are easy to make and taste fantastic. Pork meatballs are deep-fried until golden, then simmered in a seasoned chicken stock. Enjoy with freshly cooked rice.

    55 people made this

    Makes: 3 - 4 servings

    • 350g minced pork
    • 2 spring onions, finely chopped
    • 1 (2cm) piece fresh ginger, finely chopped
    • 2 eggs
    • 2 teaspoons salt
    • 100g cornflour
    • 1 teaspoon soy sauce
    • 6 tablespoons oil
    • chicken stock as needed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Combine the minced pork, spring onions, ginger, eggs, salt, cornflour (save 1 tablespoon for later use), soy sauce in a big bowl. Mix well and form into 8 equal sized balls.
    2. Heat the oil in a wok until hot. Fry the meat balls until golden. Remove using a slotted spoon, drain and set aside.
    3. Drain all but 2 tablespoons of oil in the wok and heat. Add the meat balls and just enough chicken stock to cover them.
    4. Bring to the boil, then turn the heat low and simmer for 15 minutes.
    5. Mix the remaining cornflour with a little bit of water. Add to the wok and stir until the sauce has thickened.
    6. Transfer the meatballs and sauce to a dish and serve. Garnish with coriander.

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    Reviews in English (9)


    I loved this! I added some breadcrumbs (about the same amount as cornflour) and sprinkles of sesame seeds to add a bit more texture. I also cooked them in the oven rather than frying them, because they don't fall apart that way. A very tasty dish, thank you.  -  13 Apr 2013


    Just made this lovely dish and it was so easy and so delicious  -  10 Apr 2012


    These were pretty tasty. Two eggs made the mixture too wet to for balls. Next time I will only use one but other than that this worked nicely for me. Super simple and full of flavor.  -  11 Feb 2015