Pearl meatballs, also known as sticky rice-coated pork balls, are a beloved Chinese dish that’s often served during special occasions like Lunar New Year or family banquets. These glutinous, tender pork balls glisten like pearls when steamed, thanks to their coating of soaked sticky rice. Bite into one, and you’ll be rewarded with juicy, savory pork, delicately flavored with ginger, scallions, and a touch of sesame oil. While they’re a dim sum staple, they’re surprisingly easy to make at home. And if you're a fan of Asian pork meatballs or looking to explore a twist on classic Korean meatballs recipes, this dish hits all the right notes.
Sticky Rice-Coated Pork Balls (Pearl Meatballs)
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer, Side Dish
Cuisine Chinese
Steamer Basket or Bamboo Steamer A bamboo steamer is traditional and imparts a subtle woody aroma, but a metal steamer insert in a large pot works just fine.
Mixing bowls One large bowl for the pork mixture and another to hold the soaked rice.
Small Ice Cream Scoop or Tablespoon To form evenly sized meatballs.
Parchment Paper or Napa Cabbage Leaves Prevents sticking when steaming.
Knife and Cutting Board For prepping garlic, ginger, and scallions.
Alternatives If you don't have a steamer, you can create a DIY version using a large pot, a trivet, and a heat-safe plate. Cover it with a tight-fitting lid to trap the steam.
For the Pork Balls
- 1 lb ground pork not too lean, ideally around 20% fat for juiciness
- 1 egg
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry as a substitute
- 1 teaspoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 2 scallions finely chopped
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- 2 tablespoons cornstarch to help bind
For the Coating
- 1 cup glutinous rice also called sticky rice or sweet rice, soaked in water overnight and drained
Optional for Garnish
- Finely chopped scallions
- Toasted sesame seeds
- A drizzle of chili oil or soy sauce
Soak the Rice
Place the glutinous rice in a bowl and cover with plenty of water. Soak for at least 6 hours or overnight. Drain and spread it out on a plate or tray before using.
Make the Pork Mixture
In a large bowl, combine ground pork with soy sauce, oyster sauce, Shaoxing wine, sesame oil, ginger, garlic, scallions, white pepper, sugar, egg, and cornstarch. Mix thoroughly using your hands or a spoon until the mixture becomes sticky and well-blended.
This mixture is a great base if you're looking for a chinese pork meatball recipe, and you can use leftovers to make other dishes like pork bao buns or asian meatballs crockpot-style meals.
Form the Meatballs
Using a small scoop or spoon, shape the pork mixture into balls about the size of a golf ball.
Roll in Rice
Roll each pork ball in the soaked and drained sticky rice, pressing gently to make sure the rice sticks evenly on all sides.
Prepare the Steamer
Line the steamer with parchment paper or cabbage leaves to prevent sticking. Place the rice-coated meatballs in the steamer, leaving a little space between each one.
Steam the Meatballs
Bring water to a boil in a pot or wok. Place the steamer on top, cover, and steam the meatballs over medium-high heat for 25 minutes, until the pork is cooked through and the rice is translucent.
Garnish and Serve
Transfer to a serving plate and garnish with scallions, sesame seeds, or chili oil if desired. Serve hot, ideally with dipping sauces like soy sauce, black vinegar, or even a dash of homemade teriyaki for a fusion touch.
Pairings
Pearl meatballs are hearty enough to be the centerpiece of a meal, but they pair wonderfully with other classic Chinese or Asian-inspired dishes.
On the Side
- Mapo Tofu – The spicy, numbing Sichuan dish contrasts nicely with the sticky softness of the pork balls.
- Garlicky Chinese Greens – Like bok choy or choy sum, lightly stir-fried with garlic and oyster sauce.
- Steamed Jasmine Rice – To soak up all the sauces and juices.
- Chinese BBQ Pork (Char Siu) – For a sweet-savory combo that plays well with the glutinous texture of the pearl meatballs.
- Egg Drop Soup or Hot and Sour Soup – A warm, soothing addition to round out your dim sum-style meal.
For Drinks
- A light oolong tea or jasmine tea complements the richness of the pork.
- For wine, try a semi-dry Riesling or Gewürztraminer.
Frequently Asked Questions
1. What type of pork is best for pearl meatballs?
Use ground pork with a bit of fat—ideally 80/20 lean-to-fat ratio. This keeps the meatballs juicy and tender. If you're grinding your own, pork shoulder or a mix of shoulder and belly (like in many korean pork belly recipes) works great.
2. Can I substitute the glutinous rice?
Unfortunately, no. Regular white rice won’t achieve the sticky, pearl-like texture that defines this dish. Glutinous rice is essential.
3. Can I bake or pan-fry these instead of steaming?
Steaming is traditional and gives the softest, most delicate texture. Baking or pan-frying can dry out the rice and toughen the meat. If you're looking for pan-fried options, consider sticky asian meatballs or recipes like chinese pork chops or even ground pork asian meatballs.
4. Are these freezer-friendly?
Yes! You can freeze the uncooked, rice-coated pork balls on a tray, then store in a zip-top bag. Steam directly from frozen, just add 5–8 minutes to the steaming time.
5. Can I use this mixture for other dishes?
Absolutely. The pork mixture is versatile. Shape them smaller for an Asian meatballs crockpot dish, or go larger and form it into a loaf for a flavorful take on classic meatloaf recipes. You could even tuck the seasoned pork inside dumpling wrappers or buns for pork bao buns.
