Sweet Rice Meatballs

• 2 cups sweet rice (cover with water and let it soak overnight)
• 1 pound lean ground pork
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped scallion
• 2 tablespoons diced water chestnuts
• 2 tablespoons light soy sauce
• 2 tablespoons cornstarch
• 1 egg

1. Mix all the ingredients together except the sweet rice.
2. Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape.
3. Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball.
4. The balls should be about the size of a golf ball.
5. Put one tablespoon of sweet rice in a strainer.
6. By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice.
7. Move the strainer in circular motions a few times if the shape of the meatball is not even enough.
8. Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat.

sweet rice, pork, fresh ginger, scallion, water chestnuts, soy sauce, cornstarch, egg

Taken from www.foodnetwork.com/recipes/sweet-rice-meatballs-recipe.html (may not work)