Chinese Pork Meatballs

• 12 ounces ground pork
• 2 eggs
• 1/2 cup cornstarch
• 2 1/2 tablespoons cornstarch, divided
• 2 spring onions, finely chopped
• 1 (3/4 inch thick) slice fresh ginger, finely chopped
• 2 teaspoons salt
• 1 teaspoon soy sauce
• 6 tablespoons vegetable oil
• 1/2 cup chicken broth, or as needed
• 1 tablespoon water

1. Combine pork, eggs, 1/2 cup plus 1 1/2 tablespoon cornstarch, spring onions, ginger, salt, and soy sauce in a large bowl. Mix well and form into 8 balls.
2. Heat oil in a large wok over medium heat. Cook meatballs in the hot oil until golden brown, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
3. Drain all but 2 tablespoons oil from the wok. Return meatballs to the wok; add enough chicken broth to just cover meatballs. Bring to a boil. Reduce heat to low; simmer until meatballs are no longer pink in the center, about 15 minutes.
4. Mix remaining 1 tablespoon cornstarch with water in a bowl. Stir into the wok until chicken broth thickens, 3 to 5 minutes. Transfer to a serving dish.

ground pork, eggs, cornstarch, cornstarch, spring onions, ginger, salt, soy sauce, vegetable oil, chicken broth, water

Taken from www.allrecipes.com/recipe/258160/chinese-pork-meatballs/ (may not work)