Pork Meatballs


Serves 12 to 15 meatballs
¾ lb (340 g) ground pork
2 tbsp (30 ml) finely minced ginger
1 garlic clove, finely minced
1 green onion, trimmed and finely minced
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) sugar
1 egg yolk
2 pinches ground white pepper
2 tsp (10 ml) cornstarch
½ tsp (2.5 ml) sesame oil
1 tsp (5 ml) Shaoxing cooking wine


  1. Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 2 days ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized meatballs and transfer to a serving plate. Refrigerate until ready to use.
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