Sunday, December 13, 2009
Perfect Pork Meat Balls
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.