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Chinese/Homestyle Meatballs (肉丸)

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.


Ingredients

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.