Clay Pot Braised Meatballs

9:40 pm on 14 May 2007


  • 450g minced beef
  • 1 egg white
  • 4 spring onions - chopped
  • 1 tbl Shaoxing rice wine (dry sherry can be used in it’s place)
  • 1 tsp crushed ginger
  • 3 tbl soy sauce (not dark)
  • 2 tbl fine chilli sauce (or according to taste)
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 300 g bok choy
  • ¼ cup corn flour
  • Oil for frying
  • 500 ml chicken stock


Put mince, egg white, spring onions, rice wine, ginger, soy sauce, fine chilli sauce, sugar and sesame oil into a food processor and process till combined.

With wet hands, form mixture into bite size balls (should make about 25 meatballs) and set aside till required.

Separate bok choy into individual leaves and line a clay pot big enough to hold all meatballs in a single layer. Use an ordinary heavy bottom saucepan with a lid if clay pot is unavailable.

Heat the oil in a wok. While oil is heating, dust meatballs in corn flour and brown in batches. Drain and put into the clay pot on top of the bok choy in a single layer.

Bring stock to the boil in a pot and add carefully to the clay pot. Set clay pot on the range and bring to boil over a slow heat. Simmer gently with the lid slightly ajar till meatballs are tender. This can take up to one hour.

Serve immediately in the clay pot accompanied by white rice.

Match with:

Cabernet Blends
Leasingham Magnus 2004
Tyrrells Rufus Stone 2004
Alluviale 2005


Penfolds Bin 128 2004

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