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.

Course Appetizer

Cuisine Asian

Keyword pork meatballs, asian meatballs

Prep Time 15

Cook Time 15

Total Time 30

Servings meatballs

Calories 99kcal

Author Nicole

Cost $20

Equipment

1 large sheet pan

Ingredients

13 oz napa cabbage, finely chopped or shaved if possible (about 5 cups)
2 tsp kosher salt, divided
1 lb ground pork
2 tbsp dark soy sauce
2 tbsp mirin
1/4 cup chopped green onion
2 tsp rice vinegar
2 large garlic cloves, grated or minced
1/2-inch piece ginger, grated or minced (Make sure to remove skin before grated or mincing)
1/2 tsp salt
1 large egg
1/4 + 1/8 cup cup plain breadcrumbs
Rice or cooked noodles for serving
Japanese BBQ Sauce for drizzling

Instructions

Preheat oven to 425 degrees. Lightly spray a large rimmed baking sheet with non-stick cooking spray. (I like avocado oil spray.)
Thinly slice the napa cabbage. You should have 13 oz or about five loosely packed cups. Add to a large bowl. Sprinkle with 1 1/2 teaspoons of salt. Toss. Let sit for 15 minutes while you prep everything else. After 15 minutes, toss again and use a dry dishtowel to squeeze out all moisture from the cabbage. You should have about two packed cups of cabbage left. I had 8 ounces of cabbage left after the moisture was released.
Add the pork, green onion, garlic, ginger, soy sauce, mirin, rice vinegar, salt, egg and breadcrumbs to a large bowl while the cabbage rests.
Add the drained cabbage back to the bowl with the pork mixture. Use your hands or a fork to mix all the ingredients together. Do not over mix.
Use a small cookie scoop to form the mixture into 1 1/2-inch meatballs. Place on the prepared baking sheet. I like to spray the scoop with non-stick spray and then scoop the meatball mixture out of the bowl. Release the ball on to the sheet pan. Repeat with remaining meatballs. Rub a little non-stick spray or cold water on your finger tips and palms. Roll the cookie scoops into uniform, smooth balls.
Place the baking sheet in the oven and set a timer for 12 minutes. Use a spatula to flip the meatballs over and bake another 5-6 minutes until the meatballs are crusty and brown on the other side.
Serve warm over rice and drizzle with Japanese BBQ sauce or your favorite condiment.

Nutrition