Chinese Meatballs

Ingredients

• 369 g (13 oz)napa cabbage, finely chopped or shaved
• 2 tsp, dividedkosher salt
• 454 g (1 lb)minced pork
• 30 ml (2 tbsp)dark soy sauce
• 30 ml (2 tbsp)mirin
• 60 ml (¼ cup)chopped spring onion
• 10 ml (2 tsp)rice vinegar
• 2 large clovesgarlic, grated or minced
• 1.3 cm (½-inch) pieceginger, peeled and grated or minced
• ½ tspsalt
• 1 largeegg
• 90 ml (¼ cup + ⅛ cup)plain breadcrumbs
• To serverice or cooked noodles
• To tasteJapanese barbecue sauce
• As needednon-stick cooking spray

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Lightly coat a large rimmed baking tray with non-stick cooking spray.

2. 2

   Prepare the cabbage

   Thinly slice the napa cabbage; you should have about 369 g (13 oz), or five loosely packed cups. Put it in a large bowl, sprinkle with 1½ teaspoons of the salt and toss. Leave for 15 minutes while you prepare the other ingredients. Toss again, then squeeze out all the moisture with a dry tea towel. The drained cabbage should measure about two packed cups; the recipe notes that it weighed 227 g (8 oz) after draining.

3. 3

   Mix the pork

   While the cabbage rests, add the pork, spring onion, garlic, ginger, soy sauce, mirin, rice vinegar, salt, egg and breadcrumbs to a large bowl.

4. 4

   Combine the mixture

   Add the drained cabbage to the pork mixture. Mix everything together with your hands or a fork, taking care not to overmix.

5. 5

   Shape the meatballs

   Use a small cookie scoop to make 3.8 cm (1½-inch) meatballs and place them on the prepared tray. If you like, spray the scoop with non-stick spray to help release the mixture. Lightly coat your fingertips and palms with spray or cold water, then roll each scoop into a smooth, even ball.

6. 6

   Bake until browned

   Bake for 12 minutes. Turn the meatballs with a spatula and bake for a further 5–6 minutes, until browned and crusty on the other side.

7. 7

   Serve the meatballs

   Serve warm over rice and drizzle with Japanese barbecue sauce or your preferred condiment.

What are Chinese meatballs?

These meatballs take inspiration from the filling of a classic pork dumpling, leaving out the wrapper and shaping the mixture into bite-sized rounds instead. The recipe is Asian-inspired rather than a traditional wrapped dumpling preparation.

Napa cabbage, pork and familiar dumpling-style seasonings give each meatball a savoury, aromatic centre. Baking makes the method straightforward, with a turn halfway through to brown both sides.

Nutrition and macros by portion

The nutrition label shows one serving as written: 99 calories, 6g protein, 3g carbs, 7g fat.

The pork contributes most of the protein and fat, while the breadcrumbs and rice or noodles provide most of the carbohydrate. For a balanced plate, serve a portion with plenty of vegetables alongside the rice or noodles.

Why salt the cabbage?

Cabbage first: salting the thin slices and leaving them for 15 minutes draws out moisture before they go into the pork mixture. Squeezing them dry helps keep the mixture from becoming too wet and difficult to shape.

Fine cuts: thinly shaved or chopped cabbage mixes more evenly into the meat than large pieces. After draining, measure by the recipe’s visual cue of about two packed cups.

Build the dumpling-style flavour

Savoury notes: dark soy sauce and rice vinegar season the pork, while mirin adds a gentle sweetness. Spring onion, garlic and ginger bring the familiar aromatic character of a dumpling filling.

Pork choice: ground pork is the base of this recipe and carries the seasonings through each bite. The egg and breadcrumbs help bind the mixture around the cabbage.

Mix and shape gently

Light mixing: combine the ingredients just until they are distributed. Overworking the pork can make the meatballs dense rather than tender.

Even portions: a small cookie scoop makes it easier to keep the meatballs close to 3.8 cm (1½ inches). A little spray or cold water on your hands helps smooth the outside without the mixture sticking.

Look for browned edges

First bake: cook the meatballs for 12 minutes before turning them. The recipe relies on the second side receiving another 5–6 minutes in the oven.

Doneness cue: look for meatballs that are browned and crusty on the outside, as specified in the method. If they need more time to reach that cue, continue baking and check them again.

Serve with a simple base

Rice or noodles: serve the meatballs warm over either one to make the meal more substantial. Spoon on Japanese barbecue sauce or another condiment you enjoy.

Fresh contrast: a crisp salad or lightly cooked vegetables can sit alongside the warm meatballs and rice or noodles. Keep extra sauce at the table so everyone can add it to taste.

Recipe notes & tips

• Slice the cabbage finely so it distributes evenly through the pork.
• Let the salted cabbage stand for the full 15 minutes before squeezing it dry.
• Remove the ginger skin before grating or mincing it.
• Mix only until the ingredients come together to avoid dense meatballs.
• Lightly wet or spray your hands to make shaping easier.
• Turn the meatballs carefully with a spatula after the first 12 minutes.

Variations

• Add chilli: mix a little chilli into the pork for a hotter bite.
• Use a different sauce: drizzle with another favourite condiment instead of Japanese barbecue sauce.
• Serve with noodles: swap the rice for cooked noodles as suggested in the recipe.
• Add sesame: finish the meatballs with sesame seeds just before serving.
• Make them smaller: shape smaller rounds and check them earlier during baking.

Common mistakes to avoid

• Leaving the cabbage wet: squeeze it thoroughly so excess moisture does not loosen the mixture.
• Cutting the cabbage too coarsely: chop or shave it finely for a more even texture.
• Overmixing the pork: stop as soon as the ingredients are combined to help keep the meatballs tender.
• Skipping the turn: flip the meatballs after 12 minutes so the other side can brown.
• Crowding the tray: leave space between the meatballs so they can brown rather than press against one another.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot in the oven or microwave; store rice or noodles separately where possible.

Frequently asked questions