Pork & Rice Meatballs

• 1 pound ground pork
• 8 ounces fresh shiitake mushrooms, finely chopped
• 3 cups finely chopped Chinese or napa cabbage
• 1 can (8 ounces) bamboo shoots, drained and finely chopped
• 1 medium carrot, shredded
• 4 green onions, thinly sliced
• 3 tablespoons teriyaki sauce
• 2 tablespoons minced fresh gingerroot
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2-1/2 cups sushi or small grain rice
• Cabbage leaves, optional
• 3/4 cup teriyaki sauce
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons rice vinegar
• 1 teaspoon grated lemon zest
• 1 to 2 tablespoons Sriracha chili sauce, optional

1. In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly.
2. Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.

ground pork, shiitake mushrooms, chinese, bamboo shoots, carrot, green onions, teriyaki sauce, fresh gingerroot, rice vinegar, soy sauce, garlic, salt, pepper, grain rice, cabbage, teriyaki sauce, fresh gingerroot, rice vinegar, lemon zest, chili sauce

Taken from www.tasteofhome.com/recipes/pork-rice-meatballs/ (may not work)