Chinese-Style Meatballs Chinese-Style Meatballs

Chinese-Style Meatballs Image by: Chinese-Style Meatballs Author: Canadian Living

Serve the hoisin dip in a small bowl alongside the meatballs. Or, if you prefer, toss the meatballs in the dip before serving. Sambal oelek is an Asian condiment, available in many supermarkets and specialty stores.

  • Portion size 70 servings
  • Credits : Canadian Living Special Issue: Holiday Best 2009


Hoisin Dip:


On cutting board and with side of knife, smash water chestnuts; coarsely chop and set aside.

In bowl, whisk together eggs, chopped coriander, green onions, garlic, hot peppers, cornstarch, soy sauce, ginger, salt and pepper. Add veal, pork and water chestnuts; mix thoroughly. Shape by about 1 tbsp (15 mL) into balls. (Make-ahead: Cover and refrigerate on foil-lined baking sheets for up to 24 hours.)

Bake on foil-lined baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into several meatballs registers 160°F (71°C), about 15 minutes.

Hoisin Dip
: In small saucepan, bring chicken broth to boil over medium-high heat. Remove pan from heat.

Whisk in hoisin sauce, sambal oelek and sesame oil. Serve dip with meatballs.

Nutritional facts Per serving: about

  • Sodium 79 mg
  • Protein 3 g
  • Calories 28.0
  • Total fat 1 g
  • Potassium 43 mg
  • Cholesterol 15 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 1.0
  • Folate 1.0
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Chinese-Style Meatballs