Miso pork meatballs from Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (page 58) by Kristina Cho

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy tomato udon; Perfect steamed jasmine rice; Gingery brown rice; Jade rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Noknifeskills on April 19, 2026

    I had these at a book event and ran home to make them. I’ve made these several times and they’re delicious every time. Super easy, very flavorful, and always satisfying.

  • gootenbeez on April 02, 2026

    Made these using ginger garlic paste and cooked them in a 425F oven for 20 minutes. I don't think that hurt the meatballs at all. Delicious, moist, great with just rice. I'd happily make these again.

  • ShayLRoss on March 20, 2026

    Great, simple recipe to pull together quickly for an after work dinner. Highly recommend using the oven at 400 F for 15-20 minutes if you want to cut down on mess instead of pan frying!

  • celesteprevost on February 21, 2026

    Tasty. Finished in chicken broth with a bit of rice + kale.

  • dmdmdmmm on January 16, 2026

    I liked these a lot! And i love how tender they still were even after I charred them a bit too much on the stove top. also became a fun activity for my kid and i, i was scooping and she was rolling the meatballs. Could see myself making this again

  • eclairea on January 07, 2026

    These were great! I followed emilycaj’s advice to bake the meatballs in the oven instead of frying them, and I’m glad I did. It was faster, cleaner, and gave me just enough time to cook rice while they were baking away in the oven. Served it with the roasted Brussels sprouts with sriracha mayo (also from this book!) and rice.

  • emilycaj on November 07, 2025

    I used 90/10 pork, formed them with a 1.5T cookie scoop, and baked them in the oven for 15 minutes at 400 rather than pan-frying them. They were DELICIOUS.

  • rmardel on June 10, 2025

    These are good meatballs. Admittedly I thought they were better the next day, after the flavors had melded more deeply. I also made them as soup meatballs, not browning them first but just allowing them to poach in the Everyday Tong soup. I think I prefer them this way. The flavor is perhaps less "meaty" but the bright flavors of the green onion and ginger are more present and they are rounded out nicely by the miso. But then I think I prefer steamed or poached meatballs, so this could just be a matter of personal taste.

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