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Hong Kong Meatballs

chef.pierre's picture
  Boneless pork 1 Pound
  Water chestnuts 5
  Mushrooms 4 Medium
  Cooked crabmeat 1⁄2 Cup (8 tbs)
  Fine cornmeal 1⁄4 Cup (4 tbs)
  Eggs 2
  Peanut oil/Salad oil 200 Milliliter
  Sugar 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste

Cube pork.
Drain water chestnuts.
Wash mushrooms.
If canned crabmeat is used, drain thoroughly, and pick over for any bits of shell.
Put pork, chestnuts, mushrooms and crabmeat through grinder twice, using medium blade.
Sprinkle with sugar, salt, pepper and lemon juice.
Shape with teaspoon and fingers into firm balls about 1 1/2 inches in diameter.
Roll balls in corn-meal, then in eggs and again in cornmeal.
Have ready saucepan containing simmering oil to depth of 2 inches.
Cook balls 15 minutes.
Lift out with slotted spoon; keep in warm oven until all are cooked.
Serve on platter with hot fluffy rice, hot bean sprouts, garnish of parsley and small tomatoes, halved.
Accompany with soy sauce.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 749 Calories from Fat 558

% Daily Value*

Total Fat 63 g96.8%

Saturated Fat 12.5 g62.4%

Trans Fat 0.1 g

Cholesterol 193.3 mg64.4%

Sodium 497.5 mg20.7%

Total Carbohydrates 11 g3.6%

Dietary Fiber 1.4 g5.6%

Sugars 1.3 g

Protein 35 g69.3%

Vitamin A 2.7% Vitamin C 4.6%

Calcium 3.9% Iron 11%

*Based on a 2000 Calorie diet

Hong Kong Meatballs Recipe