Chinese/Homestyle Meatballs (肉丸)

Homestyle Meatballs

This is a recipe from my aunt that I continue to prepare frequently as part of our home-cooked Chinese dinner. A special ingredient in this recipe is the cream-style corn. It adds color and sweetness to the meat. The meatballs has the crunch from the chestnut and tenderness from the creamed corn.

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Makes about 30 meat balls/ mini patties


  • 1 lb ground pork
  • 8 dried mushrooms, soaked and diced
  • 1 cup water chestnuts, finely chopped
  • 1 cup onions, finely diced
  • 1 cup carrots, grated
  • 1/2 cup green onions, chopped
  • 3/4 cup cream-style corn
  • 1 cup panko/ breadcrumbs
  • 1 large egg
  • 3 Tbsp light soy sauce
  • 2 Tbsp sesame oil
  • 1 tsp white pepper
  • Oil for pan-fry


  1. Mix all ingredients together until well combined. Marinade in refrigerator for at least 2 hours.
  2. Heat oil in a shallow pan over medium high heat. Divide meat mixture into desired portions and shape each portion into a disc about 1/2″ thick.
  3. Arrange the disc in a single layer in the pan and fry on each side until golden brown.
  4. Transfer to a plate lined with paper towel to absorb the excess oil.
  5. Serve warm.

Homestyle Meatballs1

Homestyle Meatballs2

Homestyle Meatballs3

Homestyle Meatballs4

Homestyle Meatballs5


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