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.

Chinese Meatballs

While I love to spend time making dumplings from scratch (This Pork Wonton Soup and even these Crispy Dumplings are a favorite), time just doesn’t allow it most days. I was all ready to succumb to a life of store-bought or takeout dumplings if I had a need to quickly fulfill a craving until I stumbled upon an article in an issue of Food and Wine describing a dumpling-like meatball without the wrapper. Genius.

My favorite version of a dumpling includes salty pork and heaps of napa cabbage so that’s what we stick with here. A generous addition of garlic, ginger, and green onion rounds out the aromatics, while dark soy (regular if you have it), mirin and rice vinegar completes it.

Of course bursts of flavor are a primary perk of these Chinese meatballs, the fact that they come together in just 20 minutes might be the claim to fame of this recipe. Shall we get started?

Ingredients in Chinese Meatballs

Meat. You can use virtually any meat for the filling of a dumpling. I love to use pork. Because it’s high in fat, it keeps these meatballs ultra moist and tender.

Cabbage. You’ll need napa cabbage. These days you can find this at virtually any grocery store. It comes in long form versus a tight coil like regular green cabbage.

Aromatics. You’ll need green onion, plenty of garlic and fresh ginger.

Soy sauce. I like to use dark soy sauce but regular works great.

Mirin. I love to add mirin in all my Asian-inspired recipes when I need a sweetener. It’s a sweet rice wine that adds loads of flavor and a touch of sweetness to a myriad of dishes in Asian cooking.

Rice vinegar. A pop of acid, white wine vinegar will also work.

Egg. One large egg will work great.

Breadcrumbs. Plain breadcrumbs is what we use here.

Let’s make Chinese Meatballs

Reduce the moisture in the cabbage. Cabbage holds moisture and it’s important to get it out before you make the meatballs or they won’t hold. Simply sprinkle the shaved cabbage with salt, toss, and let it sit for 15 minutes. After 15 minutes, transfer the cabbage to a dish cloth and use all your strength to squeeze out the excess moisture.

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While the cabbage soaks, gather the rest of your ingredients. Add the soy sauce, garlic, green onion, ginger, mirin, rice vinegar and egg to a large bowl. Whisk to combine. Add the pork on top along with the breadcrumbs and salt.

Make the meatballs. Add the cabbage to the pork. Use your hands to mix the cabbage, pork and other ingredients together.

Form into meatballs. Use a small ice cream or cookie scoop to form the mixture into meatballs. Use cold wet hands to roll them into uniform balls.

Bake. Place all the meatballs on a parchment-lined baking sheet. Bake until cooked through, about 15 minutes.

Serve! Serve over sautéed cabbage, rice or noodles and a big drizzle of sauce. Enjoy.

Can I make Chinese Meatballs in advance?

Yes! You can make them up until baking. Store in the fridge for up to one day. Bring to room temp and bake as instructed. Alternative they are lovely made from start to finish and reheated a day or two later. They also freeze very well.

How can I turn them into dumplings?

Simply buy wonton or dumpling wrappers and prepare them as instructed here.

Tips and Tricks for Recipe Success

Don’t overwork the meatballs.

Make sure your hands are wet or lightly sprayed with non-stick spray to form each meatball into a uniform ball.

Do not skip squeezing out the extra moisture in the cabbage, this is an essential step.

Substitutions

Swap out pork for full fat ground chicken or turkey

For extra spice add in red pepper flakes or a drizzle of gochujang

Use regular soy sauce in place of dark soy

For tang, add in a squeeze of dijon or hot mustard

Drizzle with teriyaki sauce, korean barbecue sauce or your favorite Asian condiment

Serve with

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Print

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 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 15 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

Serving: 1meatball | Calories: 99kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 34mg | Sodium: 574mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

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