These five spice meatballs are a staple you’ll come back to — rich in flavor, easy to prepare, and perfect for sharing. They’re pan-fried until golden on the outside and tender inside, with just enough spice and aromatics to make them stand out. Serve them simply with steamed rice or tuck them into buns for a more casual bite. Either way, this dish brings together balance, warmth, and everyday comfort in a way that just works.

The mix of pork and shrimp gives each bite a juicy, springy texture. A touch of five spice adds warmth without overpowering, while the mushrooms and water chestnuts bring depth and crunch. They hold together beautifully, freeze well, and reheat even better — making them just as suited for everyday meals as they are for gatherings.

Five Spice Meatballs Recipe

Ingredients

• 300 grams of ground pork
• 150 grams of raw shrimp, peeled & finely chopped
• 4–5 dried shiitake mushrooms, rehydrated & minced
• 1/3 cup canned water chestnuts, finely chopped
• 1 small yellow onion, minced
• 2 stalks spring onion, finely sliced
• 1 red chili, seeds removed and finely chopped (optional)
• 1.5 teaspoons of Chinese five spice powder
• 2 teaspoons of light soy sauce
• 1 teaspoon of Shaoxing wine
• 1 teaspoon of sesame oil
• 1 egg
• 2 tablespoons of cornstarch
• Salt & white pepper powder to taste
• Neutral oil for frying

*Serves 4

Steps

1. Rehydrate the mushrooms in warm water for 20–30 minutes. Squeeze out excess moisture and mince into small pieces.In a large bowl, mix the pork, shrimp, mushrooms, water chestnuts, onion, spring onion, and optional chili.
   
2. Add the five spice powder, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Mix well until the mixture feels sticky.
   
3. Add the egg and cornstarch. Combine thoroughly.
   
4. With wet hands, form into small meatballs.
   
5. Heat neutral oil in a pan over medium heat. Fry in batches until golden brown and cooked through, about 7–8 minutes. Serve warm with rice, steamed buns, or your favorite dipping sauce.