Pearl Meatballs Recipe

OMG, this recipe is a total game-changer for anyone who loves a cozy, flavor-packed meal! The combo of juicy pork, aromatic ginger, and that touch of Shaoxing wine makes these pearl meatballs so irresistible, they remind me of my last foodie adventure in a bustling Asian street market.

Making Pearl Meatballs takes one to the heart of Chinese cuisine. I relish the yummy combination of ground pork with soy sauce, Shaoxing wine, and sesame oil.

They are sticky with glutinous rice, so each meatball has a unique texture. Green onions and garlic not only make the meatballs tastier but also really amp up the aroma.

Ingredients

Glutinous Rice:
Delivers carbohydrates; imparts a chewy texture to the meatballs.

Ground Pork:
High in protein and offers an umami taste.

Soy Sauce:
Furnishes umami and salty flavor; an essential ingredient in Asian cooking.

Shaoxing Wine:
Contributes a delightful aroma; intensifies intertwined flavors.

Oyster Sauce:
Candy and fat deepen flavor complexity.

Sesame Oil:
Aromatic, nutty; imparts richness and depth.

Green Onions:
The delicate warmth and gentle ingredients give delicacy to the flavors.

Ginger:
Warmth; helps with digestion and provides spice.

Ingredient Quantities

• 1 cup glutinous rice
• 1/2 pound ground pork
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 green onions, finely chopped
• 1 inch piece of ginger, grated
• 1 clove garlic, minced
• 1 egg, beaten
• 2 tablespoons water chestnuts, finely chopped (optional)
• 1 tablespoon cornstarch

Instructions

1. Wash the glutinous rice in cold water until the water runs clear. Let the rice soak in water for a minimum of 2 hours, then drain thoroughly and set aside.

2. In a large mixing bowl, combine the following ingredients:

– 1 pound ground pork
– 2 tablespoons soy sauce
– 1 tablespoon Shaoxing wine
– 1 tablespoon oyster sauce
– 1 teaspoon sesame oil
– 1 teaspoon sugar
– 1 teaspoon salt
– 1/2 teaspoon white pepper
– 4 green onions, chopped finely
– 1 tablespoon fresh ginger, grated
– 1 tablespoon minced garlic
– 1 beaten egg
– 1/2 cup finely chopped water chestnuts (optional)

Mix thoroughly and form into balls.

3. Sift the cornstarch onto the mixture and mix with vigor until all constituents are thoroughly amalgamated.

4. Using wet hands, shape the pork mixture into meatballs, each about 1 inch in diameter.

5. Coat each meatball in the drained glutinous rice, rolling it gently so the rice sticks to the meatball and does not fall off.

6. Line a parchment paper, or leaves of cabbage, stick to the basket along the inside wall.

7. Place the meatballs in the steaming basket, allowing some room between them.

8. Boil water in a pot. Position the steamer basket over the pot, being sure that it does not make contact with the water itself.

9. Moderately high heat for about 25-30 minutes should be used to cover and steam the meatballs until the rice is translucent and the meat is cooked through.

10. Serve the pearl meatballs hot, garnished with additional chopped green onions if desired. Enjoy!

Equipment Needed

1. Large bowl
2. Medium bowl
3. Sieve or colander
4. Grater
5. Knife
6. Cutting board
7. Measuring spoons
8. Steaming basket
9. Large pot with lid
10. Parchment paper or cabbage leaves
11. Mixing spoon or spatula
12. Small plate or tray (for forming meatballs)
13. Heatproof tongs or steamer tool

FAQ

• What kind of rice is recommended for Pearl Meatballs?For Pearl Meatballs, glutinous rice is prescribed. It is the source of the sticky texture that enables the rice to cling to the meatballs during steaming.
• Can I substitute Shaoxing wine with something else?You can use dry sherry in place of Shaoxing wine if you have the latter on hand.
• Do I need to soak the glutinous rice before use?Soak the glutinous rice for at least 2 hours or overnight to ensure it cooks properly during steaming. Yes, you can also soak it for a longer period, but at a minimum, allow it to soak for 2 hours.
• Can I make Pearl Meatballs in advance?Certainly! The meatballs can be made ahead of time and kept in the refrigerator for up to a day before they are steamed.
• What to serve with Pearl Meatballs?Traditionally, Pearl Meatballs are served with a dip of light soy sauce or are accompanied by vegetables, such as bok choy, that have been steamed.
• Are water chestnuts necessary?Optional water chestnuts provide a pleasant crunch and texture to the meatballs.
• How long should I steam the meatballs?Cook the meatballs in a steamer for about 20-25 minutes until the pork is cooked through and the rice is tender.

Substitutions and Variations

1 tablespoon Shaoxing wine or dry sherry can be substituted with 1 tablespoon of mirin (though reduce added sugar as mirin is sweet).
One tablespoon of oyster sauce can be substituted with one tablespoon of hoisin sauce for a flavor profile that is only slightly different.
1 teaspoon toasted peanut oil can be used as a substitute for 1 teaspoon sesame oil when you want a nutty flavor.
Finely chopped greens onions (2), substitute with finely chopped chives (2 tablespoons).
1 tablespoon cornstarch can be substituted with 1 tablespoon potato starch or tapioca starch for similar thickening effects.

Pro Tips

1. Soak the Rice Longer For the best texture, soak the glutinous rice for at least 4 hours or overnight. This ensures the rice is fully hydrated and cooks evenly when steaming.

2. Chill the Pork Mixture After mixing the ground pork with the seasonings and other ingredients, let the mixture chill in the refrigerator for at least 30 minutes. This helps the flavors meld together and makes it easier to shape into meatballs.

3. Double Layer the Steamer If you’re making a large batch, use a second layer in your steamer to accommodate more meatballs. Just make sure to maintain some space between them to allow steam to circulate and cook them evenly.

4. Use Ice-Cold Water for Shaping When forming meatballs with your hands, keeping a bowl of ice-cold water nearby can help prevent the mixture from sticking to your hands, making it easier to form smooth, even balls.

5. Flavor Boost with Broth For an added depth of flavor, use chicken stock or broth instead of plain water when steaming the meatballs. This can subtly enhance the overall taste.