Chinese Tiki Trader Vic's Pacific Island Cookbook

Pake Meatballs

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


  1. Mix together pork, mushrooms, and water chestnuts.
  2. Add the seasonings and then the beaten egg. Mix thoroughly.
  3. Shape into meatballs and dredge in cornstarch.
  4. Fry in oil until brown and serve with hot sauce and Chinese hot mustard.