Shanghainese Meatballs

By D'Arcy F – Toronto, ON
Shanghainese Meatballs
  • Prep Time: 10
  • Total Time: 60
  • Servings: 4-6

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About this Recipe

An authentic, tender meatball you won't be able to get enough of...


1 lb ground pork
3 tbsp sugar
1 tsp salt
1 tbsp sake or mirin
2 tbsp soy sauce
1 tbsp sesame oil
2 green onions
3 tsp ground ginger
3 eggs, beaten
0.25 cup corn starch
1 lb bok choy


Combine everything but the eggs, starch, and bok choy together in a large bowl and mash vigorously until well-blended. I just use my hands.

Add the starch and mix with a fork (I withdraw the hands-on approach at this point because the starch makes it quite sticky).

Beat the eggs and add, mixing again to incorporate. The mixture will seem extremely liquid at first -- just continue to mix and the egg will gradually absorb into the pork, leaving a thick porridge-like mixture. If you want rounder and firmer meatballs that you can shape with your hands, use two eggs instead of three. I thought this yielded meatballs that were lovely and tender, so I used three.

Pour about 1/4 cup of oil into a large wok, or enough to coat the bottom with about 1/2 inch of oil. Turn the heat to medium and give the oil a few minutes to warm up.

Using a 1/4-cup measuring cup or a large ice cream scoop, drop balls of the pork mixture into the wok in a single layer. Let sizzle in the pan for 2 to 3 minutes or until browned, then flip and cook the other side. Once the meatball is browned on both sides (it doesn't have to be cooked through), remove with a slotted spoon and set aside. You will likely have to fry in two batches.

Once all the meatballs are browned, line the bottom of a large pot with the bok choy leaves.

Place the meatballs on top and turn the heat to medium-low.

Cover and let steam for 30 to 40 minutes, or until bok choy leaves have wilted and the stems are tender. Serve with rice!

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