The City Magazine Since 1975

Five-Spice Meatballs

Recipe by Heather Garvin (Yields 24) Prep time: 10 minutes; cook time: 25 minutes
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  • 1/2 lb. lean ground beef
  • 1/2 lb. ground pork
  • 2 Tbs. minced white onion
  • 1 1/2 Tbs. minced green pepper
  • 1 garlic clove, pressed
  • 1 large egg white
  • 1 Tbs. bread crumbs
  • 2 tsp. less-sodium soy sauce
  • 1 1/2 tsp. orange juice
  • 1 tsp. five-spice powder
  • 1 tsp. brown sugar
  • Vegetable oil
  • Hoisin sauce, for dipping

Combine all ingredients except vegetable oil and hoisin in a large bowl. Gently knead mixture until just incorporated. Form into one-inch balls and set aside on a baking sheet. Heat a quarter-inch layer of vegetable oil in a shallow sauté pan over medium heat. Working in batches, brown one side of meatballs for two minutes before turning to brown the opposite side. Continue to turn meatballs until browned on all sides and cooked through, about eight minutes total. While working through the batches, cooked meatballs can be held in a warm oven. Serve with store-bought hoisin, a Chinese dipping sauce that goes well with meat dishes. Meatballs can be made a day in advance and gently reheated in a 250°F oven for five to 10 minutes. Shop Smart While this recipe calls for ground pork and beef, ground round (a slightly less lean ground beef, and thus less expensive) can be substituted in place of either meat.

Photograph by Brie Williams

10 minutes