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Pearl Meatballs

Welcome back! 
Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make!

Pearl Meatballs

Makes about 30 meatballs

Ingredients:

For the meatballs:
  • 1/2 pound ground pork
  • 1/4 pound shrimp
  • 80 grams (about 1/2 can) water chestnuts, finely chopped
  • 2 tablespoons green onion, finely chopped
  • 1/2 teaspoon ginger, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon rice wine
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1/2 egg white
For the rice:
  • 1 cup glutinous (sticky) rice

Directions:

  1. Rinse the glutinous rice and soak in water for 2 hours.
  2. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture should stay together well and be a little springy.

  3. Form meatballs that are about 1 inch in diameter.
  4. Coat these meatballs in the rice that has been soaked.

  5. Steam the meatballs for 15 minutes.
Our recipe included shrimp as part of the meatball, and while this isn't necessarily the most traditional (it would just be pork), it certainly works to add a little bit of nuance to the meatballs. Ultimately, you get this great combination of tastes and textures; a bite of this meatball is really like a little bit of a whole meal - you get the glutinousness of the rice, the fresh crunch of the water chestnut, and of course, the juicy meatball itself!

-Chefpo

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