Name: Pork & Rice Meatballs
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1 pound ground pork -; 8 ounces fresh shiitake mushrooms, finely chopped -; 3 cups finely chopped Chinese or napa cabbage -; 1 can (8 ounces) bamboo shoots, drained and finely chopped -; 1 medium carrot, shredded -; 4 green onions, thinly sliced -; 3 tablespoons teriyaki sauce -; 2 tablespoons minced fresh gingerroot -; 1 tablespoon rice vinegar -; 1 tablespoon soy sauce -; 2 garlic cloves, minced -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 2-1/2 cups sushi or small grain rice -; Cabbage leaves, optional -; DIPPING SAUCE: -; 3/4 cup teriyaki sauce -; 1 tablespoon minced fresh gingerroot -; 2 teaspoons rice vinegar -; 1 teaspoon grated lemon zest -; 1 to 2 tablespoons Sriracha chili sauce, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pork & Rice Meatballs

1. 1 pound ground pork -

2. 8 ounces fresh shiitake mushrooms, finely chopped -

3. 3 cups finely chopped Chinese or napa cabbage -

4. 1 can (8 ounces) bamboo shoots, drained and finely chopped -

5. 1 medium carrot, shredded -

6. 4 green onions, thinly sliced -

7. 3 tablespoons teriyaki sauce -

8. 2 tablespoons minced fresh gingerroot -

9. 1 tablespoon rice vinegar -

10. 1 tablespoon soy sauce -

11. 2 garlic cloves, minced -

12. 1/2 teaspoon salt -

13. 1/4 teaspoon pepper -

14. 2-1/2 cups sushi or small grain rice -

15. Cabbage leaves, optional -

16. DIPPING SAUCE: -

17. 3/4 cup teriyaki sauce -

18. 1 tablespoon minced fresh gingerroot -

19. 2 teaspoons rice vinegar -

20. 1 teaspoon grated lemon zest -

21. 1 to 2 tablespoons Sriracha chili sauce, optional -

How to cook deliciously - Pork & Rice Meatballs

1. Stage

In a large bowl, combine the first 6 ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly.

2. Stage

Line a steamer basket with cabbage leaves or parchment as desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.