Rice-Studded Meatballs

Rice-Studded Meatballs
Photo by Romulo Yanes


  • 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
  • ½ cup canned water chestnuts
  • 1 large collapsible metal steamer rack
  • 1 pound ground pork or veal or meatloaf mix
  • 4 outer leaves iceberg or romaine lettuce
  • 1 bunch scallions
  • 1 teaspoon sugar
  • + 6 more ingredients
    • 1 cup long-grain white rice
    • ¼ teaspoon white pepper
    • 1 tablespoon egg white
    • 1 tablespoon cornstarch
    • 1 teaspoon salt
    • ½ teaspoon Asian sesame oil

Soak rice in hot tap water in a large bowl while preparing meat mixture. While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce. Sti...

View full recipe at Epicurious


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