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
Ingredients
- 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
Directions
- Mix all ingredients together until well combined. Marinade in refrigerator for at least 2 hours.
- 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.
- Arrange the disc in a single layer in the pan and fry on each side until golden brown.
- Transfer to a plate lined with paper towel to absorb the excess oil.
- Serve warm.
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