Recipe Image

Cantonese Meatballs

  • Beginner
  • 4 to 6 servings
  • 2 hr 10 min
Baking Success Or Baking Mess


2 cups chicken broth
3 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
12 ounces lean ground pork
2 slices lean bacon, coarsely chopped
1 egg
2 teaspoons chopped cilantro
1 teaspoon minced ginger
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup Fleischmann's® Corn Starch
3 to 4 cups Mazola® Corn Oil
12 shiitake mushrooms, stems removed
1 pound Napa cabbage, cut into 3-inch pieces
1 medium carrot, thinly sliced
4 ounces snow peas, trimmed and halved diagonally
1 tablespoon Fleischmann's® Corn Starch
1/4 cup cold water


Combine broth, sherry, and light and dark soy sauces in a small bowl; set aside.

Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and the 1/4 cup corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.

Heat oil in a wok or large deep skillet to 375°F. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.

Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.

Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes. Add snow peas, cover, and simmer for 2 minutes or until tender-crisp.

Combine the 1 tablespoon corn starch with 1/4 cup cold water and stir until smooth. Add to meatballs; cook and stir until sauce boils and thickens.

leave a review



Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!