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.


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  • 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
  • 4-5
    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
  • ·
  • 3-4
    dried shitake` mushrooms, optional
  • 8-10
    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

How to Make Chinese Pearl Meatballs


  1. Soaked 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.
  2. Spread out the soaked riced onto a plate.
    Roll the meat into a small ball with the help of a tablespoon.
  3. Gently roll the meatball on the plate of rice to cover the meatball.
    Place onto a plate that can sit inside of the bamboo steamer.
  4. Bring 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.
  5. Take 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.

Printable Recipe Card

About Chinese Pearl Meatballs

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

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