Chinese Meatballs

Let’s make dumplings but skip the finicky part. And by finicky I mean, let’s skip the dumpling altogether. These Chinese Meatballs transport the filling in a classic pork dumpling and turn in into a tender meatball fit for popping one after the other.

Chinese Meatballs

While I love to spend time making dumplings from scratch (This Pork Wonton Soup and even these Crispy Dumplings are a favorite), time just doesn’t allow it most days. I was all ready to succumb to a life of store-bought or takeout dumplings if I had a need to quickly fulfill a craving until I stumbled upon an article in an issue of Food and Wine describing a dumpling-like meatball without the wrapper. Genius.

My favorite version of a dumpling includes salty pork and heaps of napa cabbage so that’s what we stick with here. A generous addition of garlic, ginger, and green onion rounds out the aromatics, while dark soy (regular if you have it), mirin and rice vinegar completes it.

Of course bursts of flavor are a primary perk of these Chinese meatballs, the fact that they come together in just 20 minutes might be the claim to fame of this recipe. Shall we get started?

Ingredients in Chinese Meatballs

Meat. You can use virtually any meat for the filling of a dumpling. I love to use pork. Because it’s high in fat, it keeps these meatballs ultra moist and tender.

Cabbage. You’ll need napa cabbage. These days you can find this at virtually any grocery store. It comes in long form versus a tight coil like regular green cabbage.

Aromatics. You’ll need green onion, plenty of garlic and fresh ginger.

Soy sauce. I like to use dark soy sauce but regular works great.

Mirin. I love to add mirin in all my Asian-inspired recipes when I need a sweetener. It’s a sweet rice wine that adds loads of flavor and a touch of sweetness to a myriad of dishes in Asian cooking.

Rice vinegar. A pop of acid, white wine vinegar will also work.

Egg. One large egg will work great.

Breadcrumbs. Plain breadcrumbs is what we use here.

Let’s make Chinese Meatballs

Reduce the moisture in the cabbage. Cabbage holds moisture and it’s important to get it out before you make the meatballs or they won’t hold. Simply sprinkle the shaved cabbage with salt, toss, and let it sit for 15 minutes. After 15 minutes, transfer the cabbage to a dish cloth and use all your strength to squeeze out the excess moisture.

While the cabbage soaks, gather the rest of your ingredients. Add the soy sauce, garlic, green onion, ginger, mirin, rice vinegar and egg to a large bowl. Whisk to combine. Add the pork on top along with the breadcrumbs and salt.

Make the meatballs. Add the cabbage to the pork. Use your hands to mix the cabbage, pork and other ingredients together.

Form into meatballs. Use a small ice cream or cookie scoop to form the mixture into meatballs. Use cold wet hands to roll them into uniform balls.

Bake. Place all the meatballs on a parchment-lined baking sheet. Bake until cooked through, about 15 minutes.

Serve! Serve over sautéed cabbage, rice or noodles and a big drizzle of sauce. Enjoy.

Can I make Chinese Meatballs in advance?

Yes! You can make them up until baking. Store in the fridge for up to one day. Bring to room temp and bake as instructed. Alternative they are lovely made from start to finish and reheated a day or two later. They also freeze very well.

How can I turn them into dumplings?

Simply buy wonton or dumpling wrappers and prepare them as instructed here.