Pearl Balls

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These bite-size pork meatballs are rolled in sticky rice and steamed to perfection.

By Bill Sax

Updated on January 8, 2024

Tested by

Food & Wine Test Kitchen

Pearl Balls — Photo:
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Active Time:

30 mins

Soak Time:

8 hrs

Total Time:

45 mins

Yield:

6 servings

These bite-size meatballs, popular during Lunar New Year, are rolled in soaked uncooked glutinous rice, or sticky rice, and then steamed to perfection. This version is from Bill Sax, father of food writer Mari Uyehara. Sax seasons the juicy pork meatballs with MSG, in addition to aromatics like leek and ginger, for an extra punch of savory richness. They’re served hot with soy sauce, pickled ginger, rehydrated Chinese mustard powder, and small romaine lettuce leaves.

Frequently asked questions

What is glutinous rice?

Glutinous rice, also called sticky or sweet rice, is a type of rice grown mainly in South, Southeast, and East Asia. The grains are short and opaque, with very low amylose content, and are especially sticky when cooked. Glutinous rice is available at Asian grocery stores or online at umamicart.com.

What is MSG?

MSG, or monosodium glutamate, is a crystallized food additive made from glutamic acid, one of the most common naturally occurring amino acids. You can order MSG online or find it at Asian grocery stores. Order MSG online or look for it at Asian grocery stores.

Notes from the Food & Wine Test Kitchen

These meatballs were an absolute hit in the Test Kitchen. In fact, we had to guard each batch in order to keep them from disappearing. The pork mixture gets a zippy, oniony freshness from the ginger and leek, while the soy, sugar, and MSG provide just the right amount of balance and umami. The soaked glutinous rice adheres to the pork and becomes perfectly tender after cooking, making these feel like little rice steamed dumplings in a way.

Suggested pairing

A medium-bodied, spicy red pairs perfectly with these savory meatballs, such as Argiolas Costera.

Ingredients

3/4 cup uncooked white glutinous rice
1 pound ground pork
1/3 cup chopped leek (from 1 leek)
1 large egg white
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon granulated sugar
1/2 teaspoon MSG (such as Ajinomoto)
Soy sauce, pickled ginger, Chinese mustard powder (rehydrated according to package directions), and small romaine lettuce leaves, for serving

Directions

Place rice in a large bowl; add water to cover rice by at least 2 inches. Cover bowl, and let stand at room temperature at least 8 hours or up to 16 hours. Drain well, and set aside.
Stir together pork, leek, and egg white in a large bowl. Add ginger, vinegar, soy sauce, wine, sugar, and MSG; stir until just combined. Shape mixture into about 30 balls (about 1 heaping tablespoon each). Working with 1 ball at a time, roll in drained rice until well covered. Arrange rice-coated meatballs in a double-stacked bamboo steamer lined with parchment paper, or use a single steamer and work in batches.
Pour water into a large skillet to a depth of 1/2 inch; bring to a simmer over medium. Place covered steamer over simmering water; cook until a thermometer inserted in center of each ball registers 160°F, 12 to 14 minutes. Serve meatballs hot with soy sauce, pickled ginger, rehydrated Oriental mustard powder, and small romaine lettuce leaves.

Originally appeared in Food & Wine magazine, December 2023 / January 2024