Ronnie's Notes
I always need hors d’oeuvre recipes because I entertain a lot. Most of the people who come over are really really familiar with the ones I repeat over and over (because no matter how much they like to try new foods, they are like most people and also want the favorites).
So I make a new recipe or two each time I have company. Experiments mostly, so my friends and family can be “test subjects” for a thumbs up or down.
But recently one of my daughters said “hey Mom, can I have your recipe for Pearly Meatballs?” And I realized I haven’t made these in YEARS! And they are so good, everyone loves them. I had stopped making them because well, frankly, they seemed old hat. But now that we haven’t had them in so long they seem fresh and I am remembering how much everyone looked forward to these.
I learned about Pearly Meatballs from the famous Florence Lin, Chinese cookbook author and teacher, who I met long ago at the China Institute. I tweaked her recipe here and there to suit our family. These meatballs are perfect for Chinese New Year (starting tonight) but also for the Superbowl on February 5th.
Instructions
Place the rice in a large bowl, cover with cold water and let soak for .
Drain and set aside.
Soak the mushrooms in hot water for or until soft.
Drain, rinse, cut the mushrooms coarsely, and place in a food processor.
Add the scallions, water chestnuts and ginger.
Process until finely chopped (alternatively, chop the vegetables with a cleaver or chef’s knife).
Combine the meat, egg, soy sauce, salt, rice wine, sugar and chopped vegetables in a bowl.
Shape the mixture into balls about 1-/14 to 1-1/2-inches in diameter (wet, cold hands make this easier).
Place the drained rice on a plate.
Roll each of the meatballs in the rice to coat the outside.
Place the rice-coated meatballs in a steamer.
Bring the water in the steamer to a simmer.
Steam for or until the meatballs are cooked through and the rice is soft.
Serve with vinegar and chili-flavored oil.
Makes about 24