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Cantonese Meatballs

The Goods
  • 2 cups chicken broth
  • 3 tablespoons dry sherry
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 12 ounces lean ground pork
  • 2 slices lean bacon, coarsely chopped
  • 1 egg
  • 2 teaspoons chopped cilantro
  • 1 teaspoon minced ginger
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 1/4 cup Fleischmann's® Corn Starch
  • 3 to 4 cups Mazola® Corn, Canola OR Vegetable Oil
  • 12 shiitake mushrooms, stems removed
  • 1 pound Napa cabbage, cut into 3-inch pieces
  • 1 medium carrot, thinly sliced
  • 4 ounces snow peas, trimmed and halved diagonally
  • 1 tablespoon Fleischmann's® Corn Starch
  • 1/4 cup cold water

Complexly flavored meatballs and vegetables are a delicious Asian entree.

4 to 6 servings
Prep Time:
20 min
Cook Time:
30 minutes
Total Time:
50 min
Make Good is Easy

Combine broth, sherry, and light and dark soy sauces in a small bowl; set aside.

Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and the 1/4 cup corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.

Heat oil in a wok or large deep skillet to 375°F. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.

Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.

Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes. Add snow peas, cover, and simmer for 2 minutes or until tender-crisp.

Combine the 1 tablespoon corn starch with 1/4 cup cold water and stir until smooth. Add to meatballs; cook and stir until sauce boils and thickens.


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