Pork & Rice Meatballs

CHINESE PORK and RICE MEATBALLS

This is a very simple throw together recipe - one of my own design.  I love pork and I love authentic Chinese 'dim sum' or 'yum cha' (depending on which continent or hemisphere you live) but the flavours I am talking about are basically pork, garlic and Chinese 5 spice - so easy and so pleasing to the palette.

The following recipe includes cooked rice but you can also make it without the rice it will just produce fewer meatballs.

Ingredients:  (Makes 12-15 meatballs)

500g pork mince

1/2 cup cooked rice

Chinese 5 spice

Mild chilli powder

Dried or fresh Coriander

2-3 garlic cloves

2-3 tsp Cornflour

1 egg

1-2 tablespoons Olive oil for frying

Preparation:

Place all ingredients in a bowl except for the egg - mix all the ingredients well.

ADD the egg and mix in well - the mixture will start to stick together more at this stage.

With a tablespoon for measure make golf ball sized meatballs.

Heat the oil in a non-stick frypan and fry to golden brown on each side about 3 minutes on each side.   

You can place a lid over the top to stop the oil splattering everywhere.

Place the browned meatballs onto a paper towel lined baking dish and place in oven for 15 minutes on 150C.

Pork meatballs can be eaten hot or cold - serve with some soy sauce, chilli sauce or your favourite Chinese sauce. 

Can be eaten as a hot or cold snack OR as a main with some stir-fried vegetables or a simple salad.

Enjoy!