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Steamed Pork Meatballs

Meatballs are always tasty and satisfying! These steamed meatballs are a lighter take on a meat dish — no extra oil, and therefore no extra calories. You don't have to make them with pork, either; poultry, which is famously lean, works great too. As for the rice, this recipe uses short-grain sushi rice, but feel free to swap in any other kind you like.

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Steamed Meatballs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 10 g
Fats 25 % 11 g
Carbohydrates 52 % 23 g
236 kcal
GI: 9 / 70 / 22
  • How do you make steamed meatballs?
  • You can cook this dish however is easiest for you. A steamer or a multicooker with a "Steam" setting is great, but even without any special gadgets you can do it the old-fashioned way, over a pot of boiling water. All you need is the will to try and a good mood! 1. Put the rice in a small bowl and cover with cold water. Let it soak for at least two hours, until the grains plump up nicely. 2. Drain the water, then spread the rice in a thin layer on a work surface lined with several sheets of parchment (or on a large baking sheet) and let it dry. 3. Wash the pork and pat it dry with paper towels. Cut it into small pieces, then run it through a meat grinder. Season the ground meat with salt. 4. Blitz the shiitake mushrooms in a blender. Peel and chop the ginger (you can grate it or blend it together with the mushrooms). Peel the onion and blend it too, though you can finely chop it instead if you prefer. Wash and finely chop the green onions. 5. Add the ginger and mushrooms to the ground meat, along with the rice flour, oyster sauce, chopped onion and green onions, and brown sugar; season with ground black pepper. Mix thoroughly. 6. Roll the mixture into small balls about 3/4 inch (2 cm) across. Roll each one in the soaked rice to coat it like breading. 7. Arrange the meatballs in a steamer basket, spaced slightly apart. This amount of mixture makes two batches, so you'll steam them in two rounds. 8. Steam for 30–35 minutes from the moment the water comes to a boil. Serve right away. Enjoy!
  • In addition to pork, you can use any other meat in this dish. Keep in mind that the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken or turkey takes less.
  • Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.

Caloric content of the products possible in the composition of the dish

  • Forest mushrooms - 21  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Oyster sauce - 121  kcal/100g
  • Rice flour - 356  kcal/100g

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