These are meatballs with a Chinese twist: They’re flavored with oyster sauce, and each one is topped off with a dollop of sweet plum sauce. The corn starch in the meat mixture helps to hold everything together and gives the meatballs a slightly bouncy texture. You can find plum sauce in an Asian supermarket. I personally like the brand Lee Kum Kee. Also, don’t worry too much about the measurements. I normally grab a metal spoon from the drawer and use it instead of a tablespoon.
Plum Sauce Meatballs
Yield: 20-24 meatballs
- 1 lb ground chicken OR pork
- 1 tablespoon sugar
- 1 tablespoon corn starch
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1 dash pepper
- 1/4 cup plum sauce
- Preheat oven to 400ºF. Line a baking sheet with aluminum foil.
- Combine ground meat, sugar, corn starch, oyster sauce, rice wine, and pepper in a large bowl (preferably metal or plastic).
- Place the bowl in the sink. Scoop up the meat mixture in one hand and throw it back down in the bowl hard.
- Repeat 10-20 times until you feel the texture change; the mixture will become more cohesive. (My mom recommends going up to 100 times if you’re in the mood.) You’ll want to do this step in the sink because until you get the hang out it, you might have bits of meat flying off.
- Shape the mixture into meatballs about 1 inch in diameter. I like to grab a handful of meat in one hand, squeeze out a rounded portion between my thumb and forefinger, and use a spoon in my other hand to cut off the meatball and place it on the baking sheet.
- Drop about 1/2 teaspoon of plum sauce on top of each meatball.
- Bake for 15 minutes. You can cut open a meatball to check for done-ness.