Sunday, December 13, 2009

Perfect Pork Meat Balls

Using pork instead of beef is less expensive and healthier and I'd say even tastier with this recipe.  These meatballs are so light and moist, and taste just like your favorite pot sticker at a really good chinese restaurant.  I made a few egg noodles and made this into a great soup for a winter's day.


1-2 lb minced pork with some fat
2 Tablespoon chopped cilantro
1 Tablespoon chopped fresh dill
2 Tablespoon chopped green onions
1 Tablespoon minced fresh ginger
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1 teaspoon ground white pepper
1 Tablespoon rice wine
2 Tablespoon AP Flour
1 teaspoon salt


Mix all together, put in the ziploc bag, sit in the refridgerator at least 1 hour. Then take out and roll into small balls, size of a chestnut.
Boil the broth (whatever broth you prefered) at medium to high heat, then put the meatballs all together.
You can tell the meatballs are cooked once they are floating on top of the surface.
Serve with noodle, and the broth has the fantastic flavor from the meatballs.

Tips:- you can use the wonton skin to wrap the meatballs you rolled into wontons.

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