Shanghai Meatballs

Recipe: Shanghai Meatballs


1 lbs. ground pork

6 slices bacon, chopped small

3 tbsp. green onions, diced

1 tbsp. fresh ground ginger

1 tbsp. soy sauce

1 tbsp. tart juice (cherry, cranberry)

¾ cup Panko bread crumbs

¼ tsp. white pepper

½ tsp. salt

Canola oil for frying


1 ½ cups water

4 tbsp. sugar

4 tbsp. vinegar (rice preferred)

2 tbsp. cornstarch

2 tbsp oil

1 tbsp. tart juice

1 ½ tbsp. soy sauce

Dash of red pepper for spiciness


  1. Place all ingredients into a large bowl. Mix with your hands.
  2. Form mixture into ½ inch balls (about 35).
  3. Place balls onto a baking sheet lined with waxed paper.
  4. Refrigerate balls while the oil heats.
  5. Add oil to fill wok 1/3 of the way full; turn heat to medium-high.
  6. Working in batches, fry the meatballs. Add 7 meatballs at a time to the hot oil.
  7. Drain on paper towels after removing from oil.

Sauce Directions

  1. In a bowl mix together all ingredients.
  2. Add mixture to a wok and bring to a boil until thickened.
  3. Toss meatballs in the sauce until coated. Serve.

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