Chinese Meat Balls

Chinese Meat Balls


  1. Beat eggs and add soy sauce and sugar. Add meat, scallions, and cabbage; mix until well blended. Add salt, MSG, and flour; knead well. Form into balls the size of a walnut.
  2. Fry in hot oil about 1 inch deep. Drain on paper towels. These may be made in advance, refrigerated or frozen, and reheated. Makes 60 meat balls.



  • 1 lb. lean pork, ground
  • 2 eggs
  • 1 tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. MSG
  • 3/4 c. chopped scallions
  • 1/2 c. chopped Chinese cabbage
  • 1/4 c. flour

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