Stuffed Meat Balls

Preparation info

  • Difficulty


  • Makes About


    meat balls .

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Instead of the spinach or cabbage filling, you could use sorrel, cooked zucchini, carrots, or other vegetable.



  • 1 cup cooked minced spinach or celery cabbage
  • 1 teaspoon sesame oil
  • 1 teaspoon thin soy sauce
  • ¼ teaspoon sugar (for spinach)
  • Salt to taste



  1. Mix the stuffing ingredients together well. Pat the meat between oiled palms to make a flat patty.

  2. Place a tablespoonful of the vegetable filling in the center of the patty.

  3. Close the palm of the hand around it to begin forming a ball.

  4. Finish forming the ball by rolling it between the palms.

  5. Drop the meat balls one by one into the hot oil.
  6. Fry them until they are done (about 8 to 10 minutes). Cut one open to be sure.

  • Suggested Beverage: Pinot Noir or Burgundy