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

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.