Clay Pot Meatballs

砂锅丸子

Clay Pot Meatballs — Home-styleXi'an home cooking.

Ingredients

• ground pork (70% lean)
• scallion
• ginger
• Shaoxing wine

Instructions

1. In a bowl, combine pork, scallion whites, grated ginger, and Shaoxing wine. Mix vigorously in one direction for 2 minutes until sticky and cohesive. (Mixture pulls away from bowl sides and forms a glossy, tacky mass.)
2. Wet hands and form 6–8 oval meatballs (40 g each). Press each firmly into cold clay pot base. (Meatballs flatten slightly, edges seal tightly against pot surface.)
3. Heat pot over medium heat 3 minutes until bottom of meatballs sizzles and begins to brown. (Golden-brown crust forms evenly on contact surface.)
4. Add 300 ml hot water. Cover and simmer 10 minutes. Uncover and add scallion greens. (Broth simmers gently; meatballs swell slightly and float upright.)
5. Simmer uncovered 3 more minutes. Skim any foam. Serve hot, garnished with extra scallion greens. (Broth is clear amber; meatballs are firm but yield to gentle pressure.)