Asian Steamed Meatballs

I had leftover pork fillings when I made pork dumplings for dinner last night. Usually I’d put the leftover in a freezer bag, freeze it, and use it later for dirty rice. Last night I decided to turn them into mini meatballs and steamed them like I did the pork dumplings.

If you want to make a lot for appetizers or snacks, here’s a modified recipe of the dumplings to make Asian Steamed Meatballs.

INGREDIENTS :

6 button mushrooms, finely chopped
3 stalks of scallions, finely chopped
2 cloves of garlic, finely copped
1 package of ground pork
2 tsp of rice cooking wine
1 tbsp of hoisin sauce
salt and pepper
water for steaming
vegetable oil

 

Combine beef, mushrooms, scallions, garlic, rice cooking wine, hoisin sauce, salt & pepper. Mix everything together.

 

Form mini balls using the palm of your hands.

 

In non-stick pan, heat up 2 tbsp of oil, add a few of the meatballs. Fry for less a minute or so. Then add 1 cup of water and cover the pan. Let them cook. Do not open until the very end. Steam for about 10-12 minutes. Do this in batches.

 

 

For the sauce, whisk together 2 tbsp of Hoisin sauce, 1/2 cup of soy sauce and lemon or lime juice from 1 wedge. Sprinkle red pepper flakes if you want.

 

–originally posted at old Blisstree/b5media–