Pork Meatballs

My Cellar

Serves 12 to 15 meatballs

¾ lb (340 g) ground pork

2 tbsp (30 ml) finely minced ginger

1 garlic clove, finely minced

1 green onion, trimmed and finely minced

1 tbsp (15 ml) soy sauce

1 tbsp (15 ml) sugar

1 egg yolk

2 pinches ground white pepper

2 tsp (10 ml) cornstarch

½ tsp (2.5 ml) sesame oil

1 tsp (5 ml) Shaoxing cooking wine

Place all ingredients in a food processor and blend until very smooth, about 1 minute. This can be done up to 2 days ahead and transferred to an airtight container. When ready to serve, portion out 2 tbsp (30 ml) sized meatballs and transfer to a serving plate. Refrigerate until ready to use.