Chinese Pork Meatballs (Gong Wan)

One for the appetizer or small-appetite recipe box.

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Chinese Pork Meatballs (Gong Wan)

Yield: 2-4

Author: Brenda Vaughn

These savory, sweet, spicy little balls of joy are a hit at holiday parties. I opt for these instead of little smokies when entertaining, or just want a quick meal with rice.

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Ingredients

Meatballs

• 1 lb Ground Pork
• 1 tsp Sambal Olek (Chili paste)
• 2 cloves of garlic, minced
• 1 "thumb" Ginger, minced
• 2-3 Green onions (chopped)
• 1 tsp Chinese Five Spice Powder
• Salt and pepper to taste

Sauce

• 2 tsp Light Soy Sauce
• 1 tsp Dark Soy Sauce
• 2 tsp Rice Wine vinegar
• 2 tbs ketchup
• 1 tsp Sambal Olek (Or omit altogether)
• 1 tsp Cornstarch
• 2 tbs Brown Sugar
• 1-3 tbs water

Instructions

To prepare Meatballs

1. Add all ingredients to a mixing bowl and mix by hand; do not overwork the mixture, as this makes the meatballs tough.
2. Use a small 1 1/2 inch ice cream scoop (about 2 1/2 tablespoons) to make the balls. Wet your hands between rolls so the meat doesn't stick to them. Place aside as you will fry these in batches.
3. On medium-high heat, add 1-2 tbs of oil and fry the balls in batches, making sure to brown all sides.
4. Set the balls aside.

To Prepare Sauce

1. Mix all ingredients in another small bowl or jar, then set aside. When all the balls are fried, add this to the pan and whisk until it begins to thicken slightly. Add the meatballs back, and cook for another 3-4 minutes, allowing the sauce to carmelize.

Serving

1. Serve with a side of rice or any other accompaniments you feel justified in eating alongside this meal, or just straight from the pan,