Chinese Pearl Meatballs

Marsha Gardner


When my neighbor's daughter was dedicated they had a family lunch. I prepared an 8 course Chinese meal for them. Pearl Meatballs were a big hit that day, and I made them for their family many times after that day. The daughter is now in college and I made some last fall for them to take to their tailgate.

★★★★★ 1 vote


1 c
glutinous rice, soaked for 2 hours
1 lb
ground pork
2 Tbsp
soy sauce
3 Tbsp
dry sherry
2-3 Tbsp
sesame oil
green onions, chopped
1/2 can(s)
water chestnuts, chopped
3 clove
garlic, minced
1 large
fresh ginger, chopped
kosher salt and freshly ground white pepper to taste
dried shitake` mushrooms, optional
dried shrimp, optional


6 Tbsp
soy sauce
2 Tbsp
1 Tbsp
1 Tbsp
fresh ginger, grated
2 tsp
asian chili paste, or more to taste


1Soaked the rice for 2 hours.
Mix the rest of the ingredients with ground pork in a mixing bowl and add 1 to 1.5 cups of water. Mix well and let sit for 30 minutes.
2Spread out the soaked riced onto a plate.
Roll the meat into a small ball with the help of a tablespoon.
3Gently roll the meatball on the plate of rice to cover the meatball.
Place onto a plate that can sit inside of the bamboo steamer.
4Bring 1/2 pot of water to boil and place the stacked bamboo steamer (with the plated meatballs inside) on top. Make sure there's a good seal between the pot and the steamer.
Steam for 30 minutes.
5Take off the steamer from the pot and let it cool.
Suggestion for plating: plate the meatballs on top of a bed of shredded lettuce and surround them by green broccoli or shredded green and red bell peppers.
Mix all ingredients together and serve with pearl meatballs.

About this Recipe

Course/Dish: Meat Appetizers, Pork
Regional Style: Asian