Mike Mau's Chinese Meat Balls

I was dicing an onion last night when something amazing happened: the scent of my freshly minced ginger mingled with the onion brought me immediately and vividly back to a whole slew of dishes we ate in Hong Kong. It was almost uncanny. I think a lot about smell and the sensory memory it can trigger...perhaps some small project will grow out of those thoughts.

Anyway, this burst of Hong Kong preceded some super delicious Chinese Meat Balls and stir fried greens with shitakes. I don't know if simply being in Asia can actually make something taste better, but this was definitely the best batch I've ever made.

Mike Mau's Chinese Meat Balls [recipe courtesy of Catherine Gabler]

Serves 4-6, depending on voraciousness

Active time 20 minutes, plus steaming time (this may need to be done in batches)

- 1 1/2 cups glutenous rice (also called sticky or sweet rice, used for sushi)

- 1 lb. ground beef or ground pork (I prefer pork, you can also use a mixture)

- 1 small onion, finely chopped

- 1 egg

- 1 1/2 tsp cornstarch

- 1/4 cup oyster sauce (2 fl. oz.)

- 2 tbs (or more) minced fresh ginger

- 1 tbs soy sauce

- a lot of pepper

- a pinch of salt

1. Put rice in a small bowl and cover with water. Soak for an hour or more, then rinse and drain.

2. Mix all other ingredients together in a large bowl

3. Roll meat mixture into meatballs roughly 1-1.5 inches in diameter

4. Roll meatballs in drained rice to coat, pressing rice with hands to help it stick.

5. Meanwhile, fill a heavy-bottomed pot with enough water for steaming and bring to a boil.

6. Steam meatballs in steamer basket (bamboo, if available) for 17-18 minutes, checking periodically to make sure pot is still filled with water.

Serve with soy sauce and chili for dipping, if desired.