Taro Meatballs Recipe: Soft, Savory Pork and Taro Balls in 30 Minutes

This is a detailed taro meatballs recipe that shows you how to make soft, tender, and perfectly shaped taro meatballs at home using simple ingredients in just 30 minutes.

Made with taro and ground pork, these meatballs are lightly seasoned and cooked by boiling instead of frying, resulting in a smooth texture and a naturally savory flavor without greasiness.

The steps are easy to follow and beginner-friendly, making this recipe perfect for both lunch and dinner.

Ingredients

Taro root: 300 g

Lean pork (ground): 200 g

Sweet potato starch: 80 g

Minced ginger: to taste

Salt: to taste

Chicken bouillon powder: to taste

Ground white pepper: to taste

Chopped scallions: to taste

Light soy sauce: to taste

Sesame oil: to taste

How to Make Taro Meatballs

Step 1: Steam the Taro

Rinse the taro thoroughly, then place it in a steamer. Steam over high heat for about 18 minutes.
Test doneness by inserting a chopstick—if it goes through easily, the taro is ready. If not, steam for an additional 5 minutes.

Step 2: Mash the Taro

Once steamed, peel off the taro skin and transfer the flesh to a bowl.
Use a spoon to mash the taro until it becomes a smooth paste. Set aside.

Step 3: Mix the Meatball Mixture

In a large bowl, combine the ground pork, mashed taro, sweet potato starch, salt, chicken bouillon powder, minced ginger, and white pepper.
Mix quickly until the mixture becomes sticky and well combined.
If the mixture feels too dry, add 20–50 ml of water, little by little. Do not add too much water at once, or the meatballs may not hold their shape.

Step 4: Cook the Meatballs

Bring a pot of water to a boil.
Shape the taro mixture into small balls about the size of a quail egg, then gently drop them into the boiling water.
Cover the pot and cook for about 2 minutes. When the meatballs float to the surface, they are fully cooked.

Step 5: Season and Serve

Prepare a serving bowl with chopped scallions, sesame oil, light soy sauce, and a pinch of salt.
Add the cooked taro meatballs and gently toss to coat.
Serve immediately—the meatballs are soft, tender, and fragrant when hot, but their texture becomes noticeably firmer once cooled.

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Tips for Making Perfect Taro Meatballs

Choose fresh taro

Avoid taro that has been stored too long or has damaged skin, as it can develop an unpleasant odor that affects the entire dish.

Always add meatballs to boiling water

Dropping them into hot water helps them set immediately. If added to cold water, the meatballs may stick together.

Season lightly

Taro meatballs taste better slightly mild. Over-salting will mask their natural fragrance.

Taro cooked this way creates a unique layered texture, combining the softness of taro with the savory flavor of pork.
Perfect for both lunch and dinner, this dish is simple, comforting, and full of character—definitely worth trying!