Sweet Rice Meatballs
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Ground Pork (lean)1 tbsp
Ginger (chopped fresh)2 tbsps
Water Chestnut (diced)2 tbsps
Light Soy Sauce2 tbsps
Cornstarch1
EggDirections:
1
Mix all the ingredients together except the sweet rice
2
Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape
3
Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball
4
The balls should be about the size of a golf ball
5
Put one tablespoon of sweet rice in a strainer
6
By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice
7
Move the strainer in circular motions a few times if the shape of the meatball is not even enough
8
Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat