Pork Meatballs with Sticky Rice (Pearl Meatballs)

This traditional Chinese pearl meatballs recipe features juicy pork balls wrapped in sticky rice. The outer rice turns beautifully translucent after steaming, while the inside stays tender and flavorful. It’s an easy yet show-stopping dish for family dinners or festive gatherings — perfect if you want something both pretty and delicious on your table.

Whenever we have family gatherings or dinner parties, I love to make dishes that look impressive and taste amazing.
Today’s sticky rice meatballs are a dish that will absolutely elevate any meal. After steaming, the outer layer of sticky rice becomes translucent and glossy. Inside, the meat filling is tender and juicy. With every bite, the soft, chewy texture perfectly complements the savory flavor, leaving you craving more.

This dish not only boasts exceptional flavor but is also incredibly easy to prepare, making it a breeze even for kitchen novices. More importantly, its presentation is stunning—the contrast of white rice pearls and green garnish makes it visually striking. It always captures everyone’s attention, becoming the centerpiece of any table.

Ingredient List

Glutinous rice	150g
Ground pork	500g
Half a carrot	about 50g
Light soy sauce	approximately 45 milliliters
Oyster sauce	approximately 15 milliliters
White pepper powder	approximately 2 grams
Salt	to taste (approximately 3-5 grams, adjust according to personal preference)

Pork meatballs with sticky rice Production Steps

Preparation: Rinse the glutinous rice thoroughly, then soak it in ample cold water for at least 1 hour, preferably 2-3 hours. This ensures the steamed rice turns out soft and sticky. Drain the soaked rice and set aside.

Step 1: Prepare the ingredients

Wash the carrot and dice it into very fine pieces—the smaller the better, as this allows it to blend more seamlessly with the meat filling. Wash the scallions and chop into fine pieces. Divide into two portions: one for mixing into the meat filling, the other reserved for final garnish.

Step 2: Prepare the Meat Filling

In a large bowl, combine the ground pork with the diced carrot and most of the chopped scallions (reserve a small portion for garnish). Add one egg, followed by light soy sauce, oyster sauce, white pepper powder, and salt to taste.

Step 3: Mix the meat filling.

Using your hands or chopsticks, mix all ingredients thoroughly in one direction. This step is crucial. Mix consistently in the same direction until the meat becomes sticky, thick, and elastic. This process takes about 3-5 minutes. Cover the mixed meat filling with plastic wrap and refrigerate for 15 minutes to make shaping easier.

Step 4: Making meatballs

Shaping Remove the meat mixture from the refrigerator. Take a portion and place it in the palm of your hand. Roll it into a uniform ball, ideally about 3-4 cm in diameter. Roll the formed meatball in the drained glutinous rice, gently coating it evenly. Press lightly with your fingers to ensure the rice adheres firmly.

Step 5: Steamed Meatballs

Steaming Fill a steamer with sufficient water and bring to a vigorous boil. Lightly brush the steamer rack with oil or line it with clean bamboo leaves or cabbage leaves to prevent sticking. Arrange the glutinous rice meatballs neatly on the rack, leaving space between them to avoid clumping during steaming. Cover the steamer and continue steaming over high heat for 25-30 minutes, until the glutinous rice is fully cooked and appears translucent.

Step 6: Garnish and Serve

Remove the lid, transfer the steamed glutinous rice meatballs to a serving plate. Sprinkle with your preferred garnishes, then serve and enjoy.

Pork meatballs with sticky rice Production Tips

1. Glutinous Rice Preparation: Glutinous rice must be soaked in advance—this is crucial for ensuring it steams thoroughly. If time is tight, soak in warm water to shorten the soaking time, though cold water yields the best results.

2. Meat Filling Selection: Opt for pork with a good balance of fat and lean meat. Using only lean pork will result in dry, tough meatballs. For added texture, incorporate small amounts of diced shiitake mushrooms or chopped water chestnuts according to personal preference.

3. Steaming technique: Always add meatballs only after the water has reached a rolling boil. This sudden high heat instantly seals in juices, resulting in tender, succulent meatballs.

4. Heat control: Maintain high heat throughout steaming to ensure ample steam. Avoid lifting the lid during steaming, as this disrupts the cooking process.

FAQ

Q: Must glutinous rice be soaked beforehand?

Yes. Without sufficient pre-soaking, the rice may not steam through properly.

Q: How to make meatballs more springy?

When mixing ground meat, be sure to stir in one consistent direction. This allows the proteins in the meat to form a network structure, making the meatballs firmer and more resilient so they won’t fall apart.

These glutinous rice meatballs are not only delicious but also nutritionally balanced, rich in protein, carbohydrates, and various vitamins. Their soft, chewy texture makes them especially suitable for the elderly and children. This dish is a real show-stopper for family dinners or parties.

Whether for everyday home cooking or festive gatherings, these visually appealing, aromatic, and flavorful glutinous rice meatballs are an excellent choice. Their deliciousness will surely make you a culinary hero in the eyes of family and friends!

If you try this pearl meatballs recipe, leave a comment and share your version with me!