Discover the delicious world of Taiwanese Meatballs (肉圓) with this authentic recipe! Learn how to make these flavorful meatballs from glutinous rice, filled with tender pork, savory mushrooms, and crunchy bamboo shoots. Whether you prefer them steamed or fried, these Taiwanese Meatballs are a delightful treat that will impress your family and friends. Follow our step-by-step instructions to create this classic Taiwanese dish in your own kitchen.

Ingredients:

- For the Meatballs:

 - 1 cup glutinous rice flour

 - 1/2 cup water

 - 200 grams ground pork

 - 1/2 cup diced mushrooms (shiitake or button)

 - 1/4 cup finely chopped bamboo shoots

 - 2 tablespoons soy sauce

 - 1 tablespoon oyster sauce

 - 1 tablespoon sugar

 - 1/2 teaspoon five-spice powder

 - 1/4 teaspoon white pepper

 - 2 cloves garlic, minced

 - 1 tablespoon vegetable oil

- For Steaming or Frying:

 - 2 tablespoons vegetable oil (for frying)

 - Steaming rack or parchment paper (for steaming)

Instructions:

Prepare the Meatball Filling:

  - In a bowl, combine the ground pork, diced mushrooms, chopped bamboo shoots, soy sauce, oyster sauce, sugar, five-spice powder, white pepper, and minced garlic. Mix well until the ingredients are evenly distributed.

Prepare the Dough:

  - In a separate bowl, mix the glutinous rice flour with water until a smooth dough forms. If the dough is too sticky, add a little more rice flour.

Shape the Meatballs:

  - Divide the dough into small, golf ball-sized portions. Flatten each portion into a disc shape, then place a spoonful of the meatball filling in the center. Carefully fold the dough around the filling to enclose it completely, forming a ball. Repeat with the remaining dough and filling.

Steaming Option:

  - Place the meatballs on a steaming rack lined with parchment paper. Steam over boiling water for about 30 minutes, or until the meatballs are cooked through and the dough is translucent.

Frying Option:

  - Heat vegetable oil in a frying pan over medium heat. Fry the meatballs until golden brown and crispy on the outside, about 5-7 minutes per side. Remove from the pan and drain on paper towels.

Serve:

  - Serve the Taiwanese Meatballs hot, with your favorite dipping sauce or as part of a larger meal. Enjoy!

This Taiwanese Meatballs recipe offers a delightful blend of textures and flavors, perfect for any occasion. Whether you choose to steam or fry them, these meatballs will become a favorite in your recipe collection.

Nutritional values

Glutinous Rice Flour (1 cup)

- Calories: ~366

- Protein: ~6g

- Fat: ~1g

- Carbohydrates: ~80g

Benefits:

- Essential for the chewy texture of the meatballs.

- High in carbohydrates, providing energy, though low in fiber.

Ground Pork (200g)

- Calories: ~242

- Protein: ~27g

- Fat: ~14g

- Carbohydrates: 0g

Benefits:

- A rich source of protein and essential nutrients like vitamin B12 and zinc.

- Provides fats, which enhance flavor but should be consumed in moderation.

Mushrooms (1/2 cup, diced)

- Calories: ~22

- Protein: ~3g

- Fat: ~0.3g

- Carbohydrates: ~3g

Benefits:

- Adds umami flavor while being low in calories.

- Provides fiber and antioxidants, supporting immune health.

Bamboo Shoots (1/4 cup, finely chopped)

- Calories: ~27

- Protein: ~2g

- Fat: ~0.3g

- Carbohydrates: ~5g

Benefits:

- High in fiber, promoting digestion.

- Low in calories, adding texture without increasing fat content.

Soy Sauce (2 tablespoons)

- Calories: ~53

- Sodium: ~5,600mg

- Protein: ~8g

- Carbohydrates: ~5g

Benefits:

- Adds a savory, umami flavor.

- High in sodium, so it should be used sparingly.

Oyster Sauce (1 tablespoon)

- Calories: ~59

- Protein: ~1.6g

- Sodium: ~2,730mg

- Carbohydrates: ~14g

Benefits:

- Adds a rich, umami depth to the meatballs.

- Contains some sugar and sodium, which should be monitored.

Five-Spice Powder (1/2 teaspoon)

- Calories: ~282

- Protein: ~8g

- Fat: ~5g

- Carbohydrates: ~65g

Benefits:

- A blend of spices (star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel) that adds a complex aroma and flavor.

- Contains antioxidants from the spices.

White Pepper (1/4 teaspoon)

- Calories: ~296

- Protein: ~10g

- Fat: ~3g

- Carbohydrates: ~68g

Benefits:

- Adds a subtle heat and enhances flavor.

- Contains antioxidants that promote health.

Garlic (2 cloves, minced)

- Calories: ~149

- Protein: ~6.4g

- Fat: ~0.5g

- Carbohydrates: ~33g

Benefits:

- Rich in antioxidants and has anti-inflammatory properties.

- Adds a pungent, flavorful aroma to the meatballs.

Vegetable Oil (1 tablespoon + 2 tablespoons for frying)

- Calories: ~884

- Fat: ~100g

- Carbohydrates: 0g

- Protein: 0g

Benefits:

- Used for frying or steaming the meatballs, adding moisture and texture.

- Should be used sparingly to avoid excess fat intake.

These Sticky Rice Meatballs offer a delicious combination of chewy glutinous rice flour and savory ground pork, mushrooms, and bamboo shoots, with a rich, flavorful profile from soy and oyster sauces, garlic, and five-spice powder.