Jinling Meatballs
Originating from Nanjing, these meatballs are crispy outside, tender inside, with a rich savory sauce—an unforgettable traditional dish.
Ingredients
15 items- Ground pork 300g
- Shrimp 100g
- Water chestnuts 50g
- Egg 1
- Ginger 10g
- Scallion 20g
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tbsp
- Salt 1 tsp
- Sugar 1 tsp
- White pepper ¼ tsp
- Cornstarch 2 tbsp
- Baby bok choy 6 pieces
- Cooking oil as needed
Nutrition
Steps （7 steps）
Mix pork, shrimp, water chestnuts, ginger, scallion. Add egg white, wine, soy sauces, salt, sugar, pepper, and 1 tbsp cornstarch. Stir in one direction until sticky.
Wet hands, shape into 3 cm balls, toss between palms 10 times to compact.
Heat oil to 160°C over medium heat, fry balls until golden, about 5 minutes, drain.
Sauté ginger and scallion in a little oil, add balls, water halfway, dark and light soy sauces, sugar. Boil, then simmer covered for 20 minutes.
Turn to high heat, reduce sauce, add cornstarch slurry to thicken and coat balls.
In another pot, blanch bok choy in salted boiling water with oil for 1 minute until bright green, drain and arrange on plate.
Place meatballs on bok choy, pour remaining sauce, garnish with chopped scallion.
Tips
Always stir meat mixture in one direction for a bouncy texture. Keep oil at 160°C to avoid burning outside while leaving inside raw. Sufficient simmering makes the meat tender and flavorful.
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