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Cantonese Meatballs

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

Ingredients

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

Instructions

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.


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