From the Hong Kong section of Victor Bergeron’s Trader Vic’s Pacific Island Cookbook (1968), these Chinese-style pork meatballs are an excellent appetizer and cocktail accompaniment. Bergeron includes a beef version as well, however I feel that these exude a more Asian flavour profile.
1 lb ground pork
1/4 mushrooms, minced
1 small can water chestnuts, drained and minced
2 tbsp soya sauce
1 tbsp sherry
1/2 tsp salt
1/2 tsp sugar
1/2 tsp MSG
1/4 tsp garlic powder
1 egg, beaten
2 tbsp cornstarch
- Mix together pork, mushrooms, and water chestnuts.
- Add the seasonings and then the beaten egg. Mix thoroughly.
- Shape into meatballs and dredge in cornstarch.
- Fry in oil until brown and serve with hot sauce and Chinese hot mustard.